INDIVIDUAL CHOCOLATE INDULGENCE CAKE
Steps:
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
MINI CHOCOLATE RASPBERRY CAKES
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.
EASY FLOURLESS CHOCOLATE CAKE
This will impress any guests you entertain and you don't have to tell them how easy it was! Serve with chocolate ganache and raspberry sauce. I used recipes I found here on Allrecipes.com for chocolate ganache (by INGRIDEVOGEL) and raspberry sauce (by The_Tattooed_Chef). The raspberry sauce complements all that chocolate and makes the cake moist. Both of these recipes are easy, simple, and exceptional as well.
Provided by level01
Categories Desserts Cakes Holiday Cake Recipes
Time 10h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
- Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
- Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
- Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
- Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 49.6 g, Cholesterol 211.7 mg, Fat 43.7 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 25.4 g, Sodium 55.4 mg, Sugar 47 g
FLOURLESS CHOCOLATE RASPBERRY CAKE
Rich and full of raspberry and chocolate flavors, combined perfectly in this gluten free flourless cake!
Provided by Angela
Categories Cake Recipes Dessert Recipes
Time 2h55m
Number Of Ingredients 7
Steps:
- Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
- Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
- Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
- Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
- Transfer to the springform pan and bake at 325 degrees F (162 degrees C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with more raspberries and confectioners sugar, if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 19 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 113 mg, Sodium 138 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 8 g, ServingSize 1 serving
FLOURLESS CHOCOLATE-RASPBERRY CAKES
140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.
Provided by BurtonFanatic
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
- Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
- In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
- Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
Nutrition Facts : Calories 70, Fat 6, SaturatedFat 3.4, Cholesterol 46.5, Sodium 20.5, Carbohydrate 5.2, Fiber 2.9, Sugar 0.4, Protein 3.4
INDIVIDUAL CHOCOLATE VOLCANO CAKES (FLOURLESS)
The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.
Provided by Paja9203
Categories Dessert
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly butter and flour 4 ramekins or Corel mugs.
- Melt the chocolate, butter and salt in the microwave or a double boiler.
- Let cool 10 minutes.
- Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
- Fold the chocolate into the egg yolks.
- Beat the egg whites until frothy.
- Add 1 tablespoon sugar and beat until stiff, but not dry.
- With rubber spatula, fold the egg whites into the egg yolk mixture.
- Divide about 1/4 of the batter into the 4 ramekins.
- Place a truffle on top in the centre and cover with the remaining batter.
- (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
- Bake for 11 minutes.
- Cool for 5 minutes on a wire rack.
- Run a knife around the sides of the cakes and invert onto plantes.
- Garnish with whipped cream.
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
INDIVIDUAL CHOCOLATE CAKES
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
- Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
- Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
- Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.
More about "individual chocolate raspberry flourless cakes recipes"
CHOCOLATE FLOURLESS CAKE WITH RASPBERRY SAUCE
From simpleseasonal.com
MINI CHOCOLATE RASPBERRY CAKES RECIPE
From tablespoon.com
FLOURLESS RASPBERRY CHOCOLATE MINI BUNDT CAKES - DAILY …
From dailydishrecipes.com
FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES RECIPE
From bakepedia.com
FLOURLESS CHOCOLATE RASPBERRY CAKES - THE KITCHEN …
From thekitchenmccabe.com
FLOURLESS MINI CHOCOLATE RASPBERRY CAKES - THE …
From thekitchenmccabe.com
10 BEST CHOCOLATE RASPBERRY CAKE WITH CAKE MIX …
From yummly.com
INDIVIDUAL MICROWAVE CHOCOLATE RASPBERRY CAKE
From tasteabounds.com
GRAIN-FREE MINI RASPBERRY CHOCOLATE CAKES - EAT …
From eatyourselfskinny.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES RECIPE
From cookeatshare.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES – COOKING RECIPES
From cooking-recipes.org
INDIVIDUAL FLOURLESS CHOCOLATE CAKE RECIPE
From recipeschoice.com
FLOURLESS CHOCOLATE AND RASPBERRY CAKE. - THE CORDONY KITCHEN
From thecordonykitchen.com
MINI FLOURLESS CHOCOLATE CAKE - SLOANE'S TABLE
From atsloanestable.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES - DOUGHLICIOUS …
CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MINI FLOURLESS CHOCOLATE CAKE {5 INGREDIENTS!} - PLAYS WELL WITH …
From playswellwithbutter.com
FLOURLESS CHOCOLATE CAKE {WITH RASPBERRY GLAZE}
From familytabletreasures.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES
From bigoven.com
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE {FOR TWO}
From healthyfoodforliving.com
INDIVIDUAL FLOURLESS CHOCOLATE CAKES - BOOMER MAGAZINE
From boomermagazine.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES RECIPE
From bakerrecipes.com
FLOURLESS MINI CHOCOLATE RASPBERRY CAKES - THE KITCHEN MCCABE
From pinterest.com
MINI CHOCOLATE RASPBERRY CAKE RECIPE - DELISH
From delish.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES – RECIPES
From recipes4baking.com
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SWIRLED CREAM
From simmerandsage.com
RASPBERRY FLOURLESS CAKE - EVERYDAY GOURMET
From everydaygourmet.tv
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE - THE TASTEFUL BAKER
From tastefulbaker.com
FLOURLESS CHOCOLATE CAKE & RASPBERRY COULIS - TINY TOMATOES
From tinytomatoes.com
MINI FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES - PINTEREST
From pinterest.com
MINI FLOURLESS CHOCOLATE CAKES RECIPE - PAMELA SALZMAN
From pamelasalzman.com
MINI FLOURLESS CHOCOLATE CAKE FOR TWO - IF YOU GIVE A BLONDE A …
From ifyougiveablondeakitchen.com
MINI RASPBERRY CHOCOLATE CAKE - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
ASTRAY RECIPES: INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES
From astray.com
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES – RECIPES NETWORK
From recipenet.org
INDIVIDUAL FLOURLESS CHOCOLATE CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FLOURLESS CHOCOLATE CAKE WITH BITTERSWEET CHOCOLATE & RASPBERRY …
From ciaochowbambina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love