Charlies Afternoon Chocolate Cake Recipes

CHARLIE'S AFTERNOON CHOCOLATE CAKE

Steps:

• Place a rack at the centre of the oven., Heat oven to 350°F Use the baking spray to coat sides and bottom of a 9-inch round springform pan.
• In a small saucepan over medium-high , bring butter to a boil, stirring several times to prevent it from burning.
• Remove pan from heat and add chocolate, stirring until melted and smooth. Set aside.
• In a large bowl, whisk together eggs and sugar. Add flour and mix well. Add chocolate and butter mixture, then mix only until just combined. Pour batter into preapred cake pan.
• Bake cake for 15 minutes, then reduce heat to 300°F and bake for an additional 8 minutes. Remove cake from oven and let cool completely in pan. Unmold and serve.

CHOCOLATE CHARLIES

Steps:

• Put a little Hersheys syrup in the bottom of a glass and add warm milk.
• Mix well.
• Add Voyant on top to fill glass and then froth up.
• Sprinkle powdered nutmeg or cinnamon on top and serve warm as an after dinner drink.

CHARLIE'S AFTERNOON CHOCOLATE CAKE

Steps:

• Place a rack at the center of the oven. Heat the oven to 350 F. Use the baking spray to coat the sides and bottom of a 9-inch round springform pan. In a small saucepan over medium-high, bring the butter to a boil, stirring several times to prevent it from burning. Remove the pan from the heat and add the chocolate, stirring until melted and smooth. Set aside. In a large bowl, whisk together the eggs and sugar. Add the flour and mix well. Add the chocolate and butter mixture, then mix only until just combined. Pour the batter into the prepared cake pan. Bake the cake for 15 minutes, then reduce heat to 300 F and bake for an additional 8 minutes. Remove the cake from the oven and let cool completely in the pan. Unmold and serve. (Recipe from Francois Payard's "Chocolate Epiphany," Clarkson Potter, 2008)

CHARLIE'S CHOCOLATE SYRUP

Steps:

• Combine water and sugar in a medium saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved, about 3 minutes. Stir in both cocoa powders and vanilla bean paste until combined.
• Remove saucepan from the heat and allow to cool. Transfer syrup to a lidded jar.

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.