Burning Love Chocolate Cream Cake Recipes

BURNING LOVE CHOCOLATE CREAM CAKE

Steps:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350°.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin).
• Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream.
• Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

COCONUT-SOUR CREAM LAYER CAKE

Steps:

• Prepare cake mix according to package directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting and spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving. This cake can also be prepared in a 9x13-inch sheet cake pan. Stores well.

LOVE CAKE

Steps:

• Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
• Brush inner paper with melted butter.
• Soften butter and mix with semolina.
• Beat the egg yolks and caster sugar until thick and creamy.
• Add semolina and butter mixture and beat until well mixed.
• Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
• Beat egg whites until they hold firm peaks and fold into the mixture.
• Add the almond essence and brandy (optional).
• Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
• Remove from oven and leave in the tin till quite cool before turning out.
• Cut into small squares and serve as is or with custard or vanilla ice cream.

BURNING LOVE MOLTEN CHOCOLATE CAKES

Steps:

• 1. Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. (I just spray with cooking oil.)
• 2. Melt chocolate and butter in the microwave in a medium-sized microwave-safe bowl. When melted, remove from the microwave. Mix the sugar and the flour into the melted butter and chocolate on low speed.
• 3. Add the eggs and egg yolks. Continue to mix on low speed until well blended. Add the vanilla and set aside.
• 4. Divide batter evenly among custard cups. Set on a cookie sheet and place in the preheated oven. Bake for 14 minutes. IMPORTANT!!! Be careful not to overbake. Edges should be firm but the center will be runny.
• 5. Run a knife around the edge to loosen and invert onto a dessert plate.
• 6. Garnish as desired. I prefer to sprinkle with confectioner sugar and set a strawberry by the side. My husband likes raspberries and a dollop of whipped cream with his. I have a friend who likes his sprinkled with confectioner sugar and then sprinkled with chopped pecans. The possibilities are endless so just let your creative juices flow. Enjoy!!!!

BURNING LOVE CHOCOLATE CREAM CAKE

Steps:

• Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9x1 1/2-inch) pans. Tap out excess flour. Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350°. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate. Whipped Cocoa Cream: Whip ingredients in a medium bowl until stiff.