Stove Top Chocolate Frostingfilling Recipes

STOVETOP CHOCOLATE CAKE

Steps:

• Step 1 of 4: Prep The Dutch Oven and The Cake Pan Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick
• Shape into a circle and set on the bottom of a large Dutch oven
• Add enough water to reach three-quarters up the coil
• Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment
• Place the prepared pan on top of the coil
• Step 2 of 4: Sift, Whisk, and Mix Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt
• In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds
• Whisk in the water, espresso powder, sour cream, butter and vanilla
• Add the flour mixture and whisk gently until just combined
• Step 3 of 4: Cover and Steam Pour the batter into the prepared pan
• Cover and heat on high until the water boils
• Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes
• Step 4 of 4: Cool, Cut, and Serve Turn off the heat and remove the lid
• Let the cake sit in the Dutch oven until the pan is cool enough to handle
• Transfer the pan to a wire rack, then run a paring knife around the edges
• Let the cake cool completely, then invert onto a plate and remove the parchment
• Invert again onto another plate

CHOCOLATE FROSTING II

Steps:

• In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

STOVETOP HOT CHOCOLATE

Steps:

• In a large saucepan, mix the sugars, cocoa and salt; gradually stir in water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Ladle into mugs. If desired, top with marshmallows.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

STOVE TOP CHOCOLATE FROSTING/FILLING

Steps:

• In a medium sauce pan whisk together sugar & cornstarch (do not turn on stove top yet). Whisk in cocoa & salt.
• *Make sure you have nothing else to attend to in the next minute becasue this part needs your full attention: Add boiled water and whisk to get out as many clumps as possible. Turn stove to medium-high heat and begin whisking. Cook until mixture thickens (which happens almost instantly). Remove from heat and stir in butter and vanilla. It will be the consistency of pudding.
• Spread hot icing onto cooled cake. Enjoy!
• *Note: I used an electric kettle to boil my water.

STOVE-TOP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Without an oven, a large heavy casserole, skillet or a Dutch oven large enough to hold the baking pan is necessary. It must have a cover. Preheat this utensil over high heat for 10 minutes.
• Mix dry ingredients in an eight-inch-square pan, preferably nonstick. Make three wells in the mixture with the back of a spoon and pour the vanilla into one, the vinegar into the second and the oil into the third. Add the cold water. Mix well with a spoon, taking care to mix the ingredients from the corners of the pan.
• Place the pan in the oven or on a rack in the Dutch oven, skillet or casserole, covered. Bake about 30 minutes until a cake tester comes out clean. Cool before cutting.

STOVE TOP CHOCOLATE PUDDING

Steps:

• Combine dry ingredients in a small saucepan.
• Grate chocolate into mixture, make a well.
• Mix in chocolate milk with wisk.
• Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
• pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
• chill or eat warm.