Luscious Chocolate Butter Recipes
LUSCIOUS CHOCOLATE CAKE
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 9-by-2-inch buttered cake pans with parchment; butter again. Dust bottoms and sides with cocoa; tap out excess. Sift cocoa into a medium bowl; stir in 1/4 cup plus 2 tablespoons boiling water until smooth; gradually whisk in milk. Set aside to cool.
- Sift flour, baking soda, and salt into a bowl. Set aside. In an electric mixer fitted with the paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down sides twice. Beat in vanilla.
- Add eggs, a third at a time, beating after each addition. With mixer on low speed, alternate adding flour mixture and reserved cocoa mixture a little at a time, starting and ending with flour mixture. Divide batter evenly among prepared pans; spread with an offset spatula until level.
- Bake 20 to 25 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a wire rack, about 15 minutes. Remove the cakes from the pans, and return to rack to cool, tops up.
- Trim cake layers until level. Place one layer of cake on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake; top with a second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumb coat is firm, about 30 minutes.
- Place cake (still on the cardboard cake round) on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back into glaze. Pour remaining glaze over cake; allow excess to drip off sides. If top is not smooth, gently shake pan, or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.
CHOCOLATE BUTTER
A delicious butter to serve with warm scones! It is nice on pancakes too, served with a bit of whipped cream. Rich and yummy! If refrigerated, please remove and let stand at room temperature for about 15 minutes to soften before serving. You can use margarine to replace the butter, but butter is best!! Source: Chocolatier magazine
Provided by Elly in Canada
Categories Low Protein
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, using a hand-held mixer, beat the butter until creamy.
- Sift cocoa and icing sugar together, add to butter and mix well.
- Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.
- Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate.
- Enjoy!
CHOCOLATE BUTTER
This chocolate butter makes a special addition to breakfast or brunch. It is amazing on toast and can even be used as an indulgent spread for pancakes or waffles. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- In a small bowl, beat butter until light and fluffy, 2-3 minutes. Gradually beat in melted chocolate until blended. Serve at room temperature and if desired, on a baguette.
Nutrition Facts : Calories 108 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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