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Mocha Lava Cakes

9 Jan

1 Cup plus 1 TBSP butter

8 ounces bittersweet chocolate chips

4 egg yolks

4 large eggs

2 cups powdered sugar

3/4 cups all-purpose flour

1 tsp instant espresso

Pinch of salt

 

Heat oven to 425

 

Grease 6 (6 oz) ramekins with 1 TBSP butter. Microwave 1 cup butter and chocolate in microwave safe bowl at High 2 minutes or until melted; whisk until smooth. Beat egg yolks and eggs together at medium speed foe 1 minute. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter evenly among ramekins. Place ramekins in a 15×10 inch jelly roll pan. Bake 16 minutes or until thermometer reaches 165. Remove from oven, and let stand 10 minutes. Loosen edges with a knife and invert onto serving plates. Serve with vanilla ice cream

 

Very Chocolate Cake

9 Jan

This cake starts with a mix, but the added chocolate makes it extra delicious!

1 box devils food cake mix (preferably Duncan Hines)

1 (3.9 oz) package chocolate  instant pudding

1-1/2 cups chocolate milk

3 eggs

1/2 cup vegetable oil

1-1/2 cups butter, room temperature

1 package (11.5 oz) Ghirardelli  bittersweet chocolate chips, melted and cooled

1-3/4 cups confectioners sugar

1/4 cup light corn syrup

1 package (12 oz) semisweet chocolate chunks, chopped

Preheat oven to 350

Coat 3  (8″) round cake pans with cooking spray. On low-speed, beat cake mix, dry pudding mix, milk, eggs, and oil until blended. On medium-high speed, beat 2 minutes. Divide evenly among cake pans. Bake 20 to 25 minutes or until toothpick comes out clean.. Cool 10 minutes in pans. Transfer to cooling racks and cool completely.

On low-speed beat butter and melted chocolate until blended. Gradually beat in sugar until combined. Add corn syrup; beat until fluffy. 2 to 3 minutes.

Frost cake; gently press chopped chocolate on sides of cake.

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