CHOCOLATE TRUFFLE CAKES
For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 6 individual cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
- Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
- Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
CHOCOLATE TRUFFLE CAKE
Steps:
- For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
- Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
- Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
VOLCANIC CHOCOLATE TRUFFLE CAKES!
I developed this recipe specifically for RSC, intended for the adventurer. One might look at the ingredients and be hesitant, but this isn't one of those recipes you'll make to use up ingredients on hand. This is a recipe you'll run out to get chickpeas (garbanzo beans) for! I PROMISE YOU. I had several people try these, not knowing the ingredients it was made with. None of them had a clue that there were chickpeas in this. They all loved it and two of them wanted seconds (the others were too full!). This is a delicious dessert, that is much healthier! Don't let the instructions scare you. It's really simple!!!! I do hope you enjoy!
Provided by love4culinary
Categories Dessert
Time 1h20m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Butter 6 individual ramekins lightly.
- Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
- Set aside to cool a bit.
- In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
- Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
- in a bowl sift flour and baking powder together.
- Add the flour mixture to the processor and process until thoroughly combined.
- Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
- Pour mixture into your prepared 6 ramekins.
- Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
- Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
- I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
- NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
- You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
- When they come out of the fridge, they will set back down completely!
- After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
- Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
- Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
- Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
- Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
- Serve!
- You may want to make a double batch, because everyone will want seconds!
Nutrition Facts : Calories 438.6, Fat 17.2, SaturatedFat 8.2, Cholesterol 75.3, Sodium 340.4, Carbohydrate 65.3, Fiber 4.9, Sugar 39.2, Protein 8.5
CHOCOLATE VOLCANO LAVA CAKE COCKTAIL
Steps:
- Add the ice cream, vodka, chocolate liqueur and chocolate syrup to a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and toasted coconut.
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.
CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
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