STOVETOP CHOCOLATE CAKE
Light, moist chocolate cake - no oven needed.
Provided by Yvonne Ruperti, Christopher Kimball's Milk Street
Number Of Ingredients 12
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
STOVETOP HOT CHOCOLATE
My mom created this stovetop hot chocolate recipe to serve large groups of carolers and frozen sledders. I take it to the lounge during a long winter to warm their spirits! This economical recipe could easily be warmed and served in a slow cooker. Flavor extracts could be added to the hot chocolate, too. —Mary Nine, Indianapolis, Indiana
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 273 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 69g carbohydrate (64g sugars, Fiber 1g fiber), Protein 1g protein.
STOVE-TOP CHOCOLATE CAKE
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams, TransFat 0 grams
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