EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
CHOCOLATE SAUCE
Just cocoa, sugar, water and vanilla in this quick chocolate sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 1.5 mg, Sugar 41.7 g
POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
This is our old standby dessert on Sundays. Yummy!
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.
IL FALCONIERE: STEAMED CHOCOLATE CAKE WITH VANILLA SAUCE
Provided by Frances Mayes
Categories Cake Chocolate Dessert Bake Vanilla Fall Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
- Beat butter and sugar to a soft cream. Add eggs, beating them in one at a time. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using. Pour into the prepared ramekins, filling halfway. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
- Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
- Vanilla Sauce
- Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.
CHOCOLATE SAUCE FOR VANILLA CAKE
My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!
Provided by michelles3boys
Categories Dessert
Time 3m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Add the other ingredients.
- Boil for 1 minute, stirring several times.
- Pour amount desired on a slice of sheet cake.
Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4
CHOCOLATE CAKE W/ VANILLA SAUCE
I was told this is a Shaker recipe from Sabbath Day Lake, Maine. I do know it was a huge hit at a dinner last week. Very moist and rich.
Provided by Aroostook
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Heat over to 375 F degrees.
- Cream the sugar and eggs together.
- Add milk, butter and vanilla.
- Sift dry ingredients& add to the dry mixture.
- Mix thoroughly.
- Bake in a 9" x 9" or a small bundt cake pan, for 25 minutes.
- Filling: Melt butter in medium saucepan.
- Remove from heat.
- Add remaining ingredients, mixing well.
- Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
- Serve hot over pudding or cake.
VANILLA CHEESECAKE WITH CHOCOLATE GLAZE
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE
As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.
Nutrition Facts :
CHOCOLATE CAKE WITH CHOCOLATE SAUCE
Make and share this Chocolate Cake With Chocolate Sauce recipe from Food.com.
Provided by wildheart
Categories Sauces
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°.
- Use Pam to spray an 8x8-inch cake pan.
- Mix the dry ingredients from the cake list.
- Add the wet ingredients and stir well.
- Pour in pan and bake 40-50 minutes.
- For the sauce, put the water and sugar in a pan.
- Bring to a boil; add the cocoa.
- Simmer 5 minutes, then stir in the vanilla.
- Poke holes in the cake; pour the sauce over top.
CHOCOLATE SAUCE FOR COCONUT CRUNCH CAKE
Provided by Martha Stewart
Categories Food & Cooking
Time 10m
Yield Makes 1 scant cup
Number Of Ingredients 5
Steps:
- Bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla. Serve warm.
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