Very Intense Chocolate Slab With Kahlua Custard Sa Recipes

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CHOCOLATE-KAHLUA FLANS



Chocolate-Kahlua Flans image

Provided by Ana Garcia

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Cream Cheese     Kahlúa     Spring     Ramekin     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 8

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
3 ounces semisweet chocolate, chopped
2 tablespoons cream cheese (1 ounce), room temperature
2 tablespoons Kahlúa or other coffee liqueur
1/2 teaspoon ground cinnamon
Large pinch of salt
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
  • Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

SHINY KAHLUA CHOCOLATE ICING



Shiny Kahlua Chocolate Icing image

I made Recipe #120317 over the weekend that was so beautiful. When I said I was just going to sprinkle powdered sugar on it, my DH said "but we have frosting" There was no way I was going to top this cake with canned frosting.... So I got busy and made this. I'm so glad I did... made the cake *Shine* and tasted so decadent.... rave reviews!!! Toot toot.... Had to get it on Zaar before I forgot how I made it ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 13m

Yield 2 cups

Number Of Ingredients 6

2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons corn syrup
3 tablespoons Kahlua (optional)
1/4 cup Butter Flavor Crisco

Steps:

  • Dump all ingredients into a medium sauce pan and cook on medium heat.
  • Whisk until smooth and all ingredients have combined and melted.
  • Drizzle over cooled cake while warm.
  • Store leftover in fridge and serve with icecream!
  • ENJOY with someone you love!

Nutrition Facts : Calories 1548, Fat 120.1, SaturatedFat 67.5, Cholesterol 177.4, Sodium 64.1, Carbohydrate 136.4, Fiber 9.9, Sugar 109.3, Protein 9.5

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

KAHLUA CHOCOLATE TRIFLE



Kahlua Chocolate Trifle image

WOW WOW WOW...I don't know how to describe this...if you like KAHLUA and Chocolate, MAKE THIS! I don't mean to yell, but I can't contain myself :) Several hours of chill time are required, so keep that in mind.

Provided by Karen..

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) devil's food cake mix
1 cup Kahlua
2 (3 ounce) boxes instant chocolate pudding mix (4 serving size) or 2 (3 ounce) boxes vegetarian instant chocolate pudding mix
3 1/2 cups milk
3 cups Cool Whip, thawed

Steps:

  • Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
  • Poke holes in cake with fork and pour KAHLUA over top.
  • Refrigerate several hours or overnight and cut cake into cubes.
  • In a large bowl, prepare pudding mixes with milk according to package directions.
  • Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip.
  • Repeat layers 2 more times.
  • Refrigerate until serving time.

CHOCOLATE KAHLUA FANTASY CAKE



Chocolate Kahlua Fantasy Cake image

Categories     Cake     Chocolate     Dessert     Bake     Almond     Kahlúa     Gourmet

Number Of Ingredients 18

For crust
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, melted
For chocolate layer
2 cups heavy cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick (1/2 cup) unsalted butter, cut into pieces
For buttercream layer
1 1/2 cups sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahlúa
4 ounces semisweet chocolate, chopped, melted, and cooled

Steps:

  • Make crust:
  • Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
  • In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
  • Make chocolate layer:
  • In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
  • Make buttercream layer:
  • In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
  • Run a knife around edge of pan and carefully remove side of pan.

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