Warm Chocolate Cakes With Berries Recipes

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SKINNY BITTERSWEET CHOCOLATE CAKE WITH BERRIES



Skinny Bittersweet Chocolate Cake with Berries image

72% less fat • 36% less Cholesterol than the original recipe. This almost flourless cake boasts almost half the calories and less than two-thirds of the fat as the regular version, offering pure chocolate bliss without the regret.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup sugar
1/2 cup water
1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee powder
3 ounces bittersweet or semisweet chocolate, chopped
2 egg yolks
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1/3 cup Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
5 egg whites
Unsweetened cocoa powder (optional)
1/2 of an 8-ounce container Cool Whip lite frozen whipped topping, thawed
1 1/2 cups fresh fruit - raspberries, blackberries, and/or blueberries

Steps:

  • Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
  • In a medium bowl, stir together the 1/2 cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
  • Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
  • To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

WARM CHOCOLATE CAKES



Warm Chocolate Cakes image

Laura Merkle of Dover, Delaware shares these oh-so-decedent cakes that are sure to receive praises. Our testing panel decided on just one word to describe these fudgy treats: "awesome."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream

Steps:

  • Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside. , In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes. , Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes. , Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.

Nutrition Facts :

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS



Warm Chocolate Cake with Mixed Berry Coulis image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
3 tablespoons cocoa powder
3 egg whites
3 tablespoons granulated sugar
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon framboise, Grand Marnier or orange juice

Steps:

  • Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
  • Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
  • Yield: 4 servings

BERRY-GLAZED CHOCOLATE CAKE



Berry-Glazed Chocolate Cake image

From St. Louis, Missouri, Betty Checkett writes, "This recipe was given to me by my niece and is wickely delicious! It is really quite easy to prepare."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
3/4 cup water
1/2 cup apple juice
1/2 cup canola oil
1 teaspoon rum extract
1 cup semisweet chocolate chips
RASPBERRY GLAZE:
1/4 cup seedless raspberry jam
2 tablespoons apple juice
1/2 teaspoon rum extract
CHOCOLATE ICING:
2 tablespoons baking cocoa
1/4 cup heavy whipping cream
2 tablespoons butter, melted
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set., Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

Nutrition Facts : Calories 470 calories, Fat 23g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 511mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

WARM CHOCOLATE CAKES



Warm Chocolate Cakes image

Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 4 individual cakes

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds
4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
  • Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
  • Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
  • Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

WARM CHOCOLATE CAKES WITH BERRIES



Warm Chocolate Cakes With Berries image

Gooey and chocolaty cakes with sweet berries! I have not tried this yet. Please rate and review. :) Courtesy Giada De Laurentiis.

Provided by Ashbow

Categories     Dessert

Time 27m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 11

1 cup butter, unsalted softened, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or 3 tablespoons hazelnut-flavored liqueur
1 cup fresh raspberry
1 cup fresh strawberries
of fresh mint, for garnish

Steps:

  • Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
  • In a small saucepan, bring to a boil 2 inches of water.
  • In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
  • In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
  • Preheat oven to 450 degrees F.
  • Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes.
  • If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.
  • The top and sides should be cooked and dry and the inside will be runny.
  • Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out.
  • Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint.
  • Serve warm.

Nutrition Facts : Calories 467.6, Fat 37.2, SaturatedFat 21.6, Cholesterol 362.2, Sodium 270.6, Carbohydrate 28.5, Fiber 1.9, Sugar 24.6, Protein 6.9

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