Warm Chocolate Cakes With Coffee Cream Recipes

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CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
  • Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
  • In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

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 :

COFFEE-CHOCOLATE CAKE



Coffee-Chocolate Cake image

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
1 cup whole milk
1 cup brewed coffee, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
BUTTERCREAM FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup whole milk

Steps:

  • In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CAKE II



Chocolate Cake II image

This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.

Provided by Nanci

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ cup vegetable oil
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.6 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 130.9 mg, Sugar 17.2 g

THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING



Three-Layer Chocolate Cake with Irish Coffee Frosting image

A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.

Provided by Scott Hindley

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h15m

Yield 16

Number Of Ingredients 19

baking spray
4 (1 ounce) squares dark chocolate
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup hot brewed coffee
5 tablespoons unsweetened cocoa powder
¾ cup buttermilk
½ cup butter, softened
1 ¾ cups brown sugar
2 teaspoons vanilla extract
3 eggs
¾ cup Irish cream liqueur
4 cups heavy whipping cream
4 tablespoons instant coffee granules
½ cup powdered sugar, or more as needed
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup Irish cream liqueur
1 (12 ounce) jar hot fudge topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
  • Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
  • Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
  • Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
  • Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
  • Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
  • Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g

WARM CHOCOLATE CAKES WITH COFFEE CREAM



Warm Chocolate Cakes With Coffee Cream image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 1h

Yield 10 servings

Number Of Ingredients 13

1 3/4 cups strong black coffee
1 3/4 cups whole milk
1 vanilla bean
8 large egg yolks
1 cup minus 2 tablespoons sugar
1 1/2 cups cake flour
9 tablespoons unsalted butter, plus more for greasing
3 tablespoons cake flour, plus more for dusting
11 ounces bittersweet chocolate, chopped
3 tablespoons dark rum
1/2 cup sugar
6 large eggs, separated
Powdered sugar for dusting the cakes

Steps:

  • To make the coffee cream, in a large saucepan, combine the coffee and milk and bring just to a boil. Remove from heat, add the vanilla, cover and cool for 15 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and light-colored. Whisk in the flour. Remove and discard the vanilla bean and very slowly whisk the hot milk and coffee into the flour mixture.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 15 minutes. Immediately remove from heat and strain through a fine-mesh sieve.
  • To make the cakes, preheat the oven to 400 degrees. Butter and flour 10 2/3-cup ceramic ramekins.
  • In the top of a double boiler set over barely simmering water, combine the chocolate, butter and rum and cook, stirring, until the chocolate melts and the mixture is completely smooth. Set aside. In a large bowl, combine the sugar and egg yolks and whisk until thick and light-colored. In the bowl of an electric mixer, beat the egg whites until stiff but not dry. Gently fold the egg whites into the yolk mixture. Fold in the chocolate and then the flour. Spoon the mixture into the ramekins, filling each 2/3 full. Bake until the cakes have risen and the tops just begin to crack, about 10 to 15 minutes. (The centers will still be slightly gooey.)
  • Remove the cakes from the oven and immediately unmold them by inverting them onto dessert plates (run a thin-bladed knife around the edges of the ramekins if they stick). If necessary, rewarm cream in the top of a double boiler set over simmering water. Sprinkle the cakes with powdered sugar and spoon coffee cream around them.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 74 milligrams, Sugar 33 grams, TransFat 0 grams

WARM CHOCOLATE GANACHE CAKES



Warm Chocolate Ganache Cakes image

Provided by Food Network

Categories     dessert

Time 1h11m

Yield 6 servings

Number Of Ingredients 8

4 ounces extra-bittersweet chocolate, finely chopped
3/4 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, chopped
3 tablespoons unsalted butter, softened, plus additional for buttering the tins
3 large eggs, separated
1/4 cup almond flour
1/4 cup cake flour
1/4 cup confectioners' sugar

Steps:

  • Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap. To prepare the ganache, put the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth.
  • Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour. When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter). Refrigerate until ready to use (up to 5 days).
  • Preheat the oven to 350 degrees F. Butter a muffin pan and set aside.
  • To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate. Whisk in the softened butter and turn off the heat. Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
  • Sift together the almond and cake flours and fold the flours into the chocolate mixture.
  • Using an electric mixer, beat the egg whites to soft peaks. Sift in the confectioners' sugar and continue beating to stiff peaks. Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions.
  • Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin.
  • Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover. Bake the cakes for 20 minutes, or until the tops are firm. Allow the cakes to rest for 1 minute before serving.

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 47m

Yield 8 servings

Number Of Ingredients 8

1 cup butter, plus a little extra for the molds
8 ounces bittersweet imported chocolate
4 eggs
4 egg yolks
1/2 cup sugar
4 teaspoons all-purpose flour, for dusting
6 teaspoons finely ground ginger bread
Whipped cream

Steps:

  • In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
  • Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
  • Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
  • Preheat oven to 450 degrees F.
  • Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE



Warm Chocolate Cakes with Coffee Crème Anglaise image

Provided by Heather Norkin

Yield Makes 4 servings

Number Of Ingredients 12

Sauce
1/3 cup 2 percent milk
4 tsp sugar
1 1-inch piece vanilla bean
4 tsp brewed coffee
1 egg yolk
Cakes
1 egg, separated
2 tbsp sugar
1/4 cup chopped bittersweet chocolate
7 tsp nonfat plain yogurt
Canola-oil cooking spray

Steps:

  • Sauce:
  • Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
  • Cakes:
  • Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

HOT COFFEE CHOCOLATE CAKE



Hot Coffee Chocolate Cake image

Make and share this Hot Coffee Chocolate Cake recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk, let stand)
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Steps:

  • Preheat oven to 350 degrees.
  • In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
  • Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
  • Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  • Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  • Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
  • Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
  • Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Nutrition Facts : Calories 149.4, Fat 4.8, SaturatedFat 2.9, Cholesterol 26.1, Sodium 202.9, Carbohydrate 25.8, Fiber 1.1, Sugar 17.3, Protein 2.4

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.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM



Sunken Chocolate Cakes with Coffee Ice Cream image

Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, cut in pieces, plus more for pans
1/4 cup sugar, plus more for pans
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
4 scoops coffee ice cream (1 pint)

Steps:

  • Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
  • Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
  • Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM



Warm Chocolate Cakes with Frangelico Ice Cream image

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Frangelico     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Cakes

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs
5 large egg yolks
1/2 cup sugar
1/2 cup all purpose flour
Frangelico Ice Cream

Steps:

  • Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
  • Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
  • Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.

SOFT-CENTERED WARM CHOCOLATE CAKES



Soft-Centered Warm Chocolate Cakes image

From My Chateau Kitchen by Anne Willan and found at splendidtable.com. The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.

Provided by evelynathens

Categories     Dessert

Time 24m

Yield 8 serving(s)

Number Of Ingredients 6

5 ounces bittersweet chocolate, chopped
3/4 cup butter, cut in pieces
4 eggs, separated
1/2 cup sugar
3 tablespoons flour
creme fraiche or whipped cream, for serving

Steps:

  • Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
  • In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
  • To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.

Nutrition Facts : Calories 248.4, Fat 19.8, SaturatedFat 11.7, Cholesterol 151.5, Sodium 157.6, Carbohydrate 14.9, Fiber 0.1, Sugar 12.7, Protein 3.6

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2021-08-06 Scrape down the sides of the bowl while whipping to make sure everything is well-incorporated. Scoop the mixture and spoon onto the prepared parchment tray, forming it into …
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EASY CHOCOLATE CAKE RECIPE WITH COFFEE FROSTING - BEING RUBITAH
For chocolate cake. Prepare the oven by heating it to 350 deg F or 180 deg C. Grease the baking tin with enough butter or oil. Place a baking sheet at the bottom. Mix all the dry …
From beingrubitah.com


MOIST CHOCOLATE COFFEE CAKE (COFFEE BUNDT CAKE)
Add eggs, vanilla extract, sour cream, vinegar and whisk on medium speed till you get a smooth batter. Now, lightly fold in the dry ingredients to the batter, making sure no lumps are formed. …
From easycookingwithmolly.com


HOT FUDGE CHOCOLATE PUDDING CAKE - CAFE DELITES
2018-09-06 FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump …
From cafedelites.com


DARK CHOCOLATE COFFEE CAKES RECIPE - PERFECT BREW
2022-06-20 Directions. 1. Preheat the oven to 350°F and grease an 8-inch square pan. 2. In a mixing bowl, combine the dry ingredients: sugar, flour, baking powder, cinnamon and salt. 3. In …
From perfectbrew.com


WARM CHOCOLATE CAKES WITH WHIPPED CREAM RECIPE - BON APPéTIT
2000-08-31 To revisit this article, select My Account, then View saved stories. Close Alert
From bonappetit.com


CHOCOLATE CAKE WITH COFFEE BUTTERCREAM | NIGELLA'S …
Preheat the oven to 180°C/160°C Fan/350°F and grease the sides and line the bases of your cake tins, but do not – I repeat, not – use ones with loose bottoms, as this is a very liquid …
From nigella.com


WARM CHOCOLATE CAKE WITH COFFEE SAUCE RECIPE - CDKITCHEN
directions. For Coffee Sauce: Warm the cream in a saucepan over medium heat. Stir in the coffee powder. When blended, take off the heat and stir in the chocolate. When the …
From cdkitchen.com


WARM CHOCOLATE CAKES WITH MASCARPONE CREAM RECIPE - RECIPES.NET
2021-12-10 Instructions. Preheat the oven to 375 degrees F. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave …
From recipes.net


CHOCOLATE CAKE WITH SOUR CREAM AND COFFEE RECIPES - YUMMLY
2022-06-10 instant coffee, hot water, vanilla extract, heavy cream, unsalted butter and 5 more Chocolate Cake with Espresso Buttercream The Vanilla Bean Blog bean, bittersweet …
From yummly.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit …
From ghirardelli.com


MOLTEN CHOCOLATE CAKES WITH COFFEE ICE CREAM, LOW CARB, GLUTEN FREE
2012-12-15 Traditional Molten Cake = 376 calories, 24 carbs, 3.5g fiber. “Healthified” Molten Cake = 272 calories, 4.7 carbs, 2.4g fiber. COFFEE ICE CREAM: 5 egg yolks. 3/4 cup …
From mariamindbodyhealth.com


WARM CHOCOLATE CAKE RECIPE - FOOD NEWS
When the cake is almost done, melt ½ of the whipping cream, Elite bittersweet chocolate and Chocolate Shachar brand spread in a small saucepan on the stove over a low heat, mixing …
From foodnewsnews.com


WARM CHOCOLATE CAKES RECIPE | DESSERT RECIPES | PBS FOOD
Ingredients; ½ cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds ; 4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
From pbs.org


PECAN PRALINE NOTHING BUNDT CAKE RECIPE - CAKENATION.NET
2022-07-03 Stir the vanilla and the toasted pecans spoon batter into a greased and floured 11 cups bundt pan. Bake the cake in the oven for 60 to 70 minutes or until a toothpick inserted …
From cakenation.net


COFFEE MUG MOLTEN CHOCOLATE CAKE | READER'S DIGEST CANADA
Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. …
From readersdigest.ca


DAIRY-FREE CHOCOLATE CAKE WITH COFFEE BUTTERCREAM FROSTING
2022-06-30 Preheat the oven to 350°F and grease a 9×13 inch cake pan. Set aside. In a small bowl mix together ¾ cup oat milk with 1 Tablespoon apple cider vinegar and allow to sit for at …
From mylifeafterdairy.com


THE BEST MOIST CHOCOLATE CAKE FROM SCRATCH (WITH COFFEE)
2022-02-11 First, oil is liquid, and is liquid at room temperature, unlike butter. This means, because science, that the cake is going to have a more moist sensation, and remains moist …
From foodtalkdaily.com


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