Dark Chocolate Pretzel Cake Recipes

DARK CHOCOLATE PRETZEL CAKE

Steps:

• Preheat oven to 325°F. Lightly grease and line a 9-inch round springform pan with non-stick parchment paper. Place the butter and chocolate in a large bowl over a pot of simmering water and stir until melted and smooth. Remove the bowl from the heat and set aside. Place the egg whites in the bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add the sugar and whisk until the mixture is thick and glossy.
• Add the egg yolks and salt to the chocolate mixture and stir to combine. In 3 batches, gently fold the egg white mixture into the chocolate mixture until just combined. Pour into the pan and arrange the pretzels on top. Bake for 25 minutes or until the edges are cooked when tested with a skewer and the center is just set. Refrigerate for 3 hours or until chilled. Slice to serve.

DARK CHOCOLATE-DIPPED PRETZELS

Steps:

• Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
• Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor

CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prepare and bake chocolate cake according to package instructions.
• Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
• Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
• Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
• Slice cake into even rectangles and sprinkle chopped pretzels on top.
• Serve with a drizzle of caramel topping.
• Enjoy!

DARK CHOCOLATE PUDDING WITH PRETZELS

Steps:

• Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.
• Bring mixture to boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.
• Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.
• Top pudding with whipped cream and pretzels just before serving.
• DO AHEAD: Pudding can be made 3 days ahead. Keep chilled.