Chocolate Pudding Cake With Peppermint Mascarpone Cream Recipes

CHOCOLATE PUDDING CAKE WITH PEPPERMINT-MASCARPONE CREAM

Steps:

• Preheat oven to 350 degrees. Line a 9-inch springform pan with a parchment paper round; spray with nonstick cooking spray. Wrap exterior of pan with a double layer of heavy-duty aluminum foil. Set aside.
• Melt both chocolates and butter together in a heatproof bowl set over (but not touching) simmering water; set aside to cool slightly.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, brown sugar, and granulated sugar until very thick and ribbons form; stir in vanilla, salt, and cooled chocolate.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold in some of the egg yolk mixture, then fold half of the egg whites into the egg yolk mixture. Fold remaining egg whites into yolk mixture.
• Pour into prepared springform pan and place it into a larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Carefully transfer to oven and bake until top appears dry but inside is moist and mousse-like, 50 to 60 minutes. Transfer to a wire rack and let cool completely.
• Meanwhile, line a baking sheet with a nonstick baking mat or waxed paper. Place whole peppermint candies about 2 inches apart on baking sheet. Transfer to oven and bake until melted, about 7 minutes. Remove from oven and let cool on baking sheet.
• In a small bowl, mix together mascarpone cheese, crushed peppermint candies, and 1 tablespoon sugar. Stir in whipped cream and add remaining 2 tablespoons sugar.
• To serve, unmold cake and dust with confectioners' sugar. Serve with peppermint mascarpone cream and candy garnish.

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

THE EASIEST CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
• Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.