Chocolate Glazed Tea Cakes Recipes

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CHOCOLATE ENGLISH TEA CAKE



Chocolate English Tea Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 cup almond flour
1/4 cup sugar
2 1/2 sticks unsalted butter, at room temperature
6 large eggs
1 cup all-purpose flour
3/4 cup cocoa powder
2 tablespoons baking powder
1 jar Devonshire cream
1/2 cup chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F.
  • In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

CHOCOLATE TEA CAKES



Chocolate Tea Cakes image

Cake-like super chocolatey cookies that are easy to make and satisfy the strongest chocolate craving!

Provided by Joni Buck

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 10

3/4 cup butter, melted
1 1/2 cups sugar
1/2 cup milk, warmed
1 teaspoon instant coffee
2 eggs, beaten
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla
3/4 cup Dutch-processed cocoa powder, sifted
2 1/3 cups flour

Steps:

  • In a large workbowl, combine butter and sugar. Slowly drizzle in the beaten eggs, beat well. In a separate bowl combine the instant coffee and milk. Add vanilla and salt. Stir in the cocoa powder sifted together with the baking powder. Finaly add in the flour. The mixture should be black and thick.
  • Put the dough in the refridgerator to rest for at least one hour.
  • Preheat oven to 350 degrees F.
  • Scoop out dough and roll into 1" balls. Press each ball into a 1/2" thick disk. Bake for 10-15 minutes, until edges are just firm.
  • Cookies can be baked as is or can be rolled in powdered sugar.

Nutrition Facts : Calories 106.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 21, Sodium 67.2, Carbohydrate 15.8, Fiber 0.8, Sugar 8.4, Protein 1.7

CHOCOLATE TEA CAKE



Chocolate Tea Cake image

This cake originated in Los Angeles by Chef Michael Roberts. It has become my go-to recipe when I need a quick dessert. You can dress the cake up with a coating of ganache or just dust it with confectioner's sugar-either way you and your family or guests are going to love it!

Provided by plantfreek

Categories     Dessert

Time 35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 6

6 ounces semisweet chocolate, chopped
1/2 cup butter, softened
2/3 cup sugar
3 eggs, room temperature
1/2 cup cake flour
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350°F
  • Line a 9-inch round cake pan with parchment.
  • Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
  • Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
  • Add eggs, one at a time, beating well after each addition.
  • Gently mix in the flour until it just disappears.
  • Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.

Nutrition Facts : Calories 331.3, Fat 24.6, SaturatedFat 14.8, Cholesterol 109.8, Sodium 113.2, Carbohydrate 29.9, Fiber 3.7, Sugar 17, Protein 5.9

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