Chocolate Sin On A Plate Cake Recipes

CHOCOLATE SIN ON A PLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Mix all ingredients, except chocolate chips, and beat on medium speed 2 minutes. Mix in chocolate chips. Pour into pan. Bake 50 to 55 minutes until cake tests done. Cool on rack 10 minutes.
• Glaze: Mix all ingredients and drizzle on warm cake.

CHOCOLATE SIN CAKE

Steps:

• Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
• Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
• Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
• Store in refrigerator.

CHOCOLATE SIN

Steps:

• Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
• Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
• Melt chocolate with 1/2 cup (125ml) butter.
• Keep chocolate warm over a pan of warm, tap water.
• Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
• Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
• Add chocolate mixture to the yolk mixture, beat until completely smooth.
• Add creme de cacao and vanilla, beat until blended.
• Beat egg whites in medium mixer bowl at high speed until soft peaks form.
• Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
• Fold whites gently but thouroughly into chocolate mixture.
• Pour batter evenly into reserved pan, smooth top.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
• Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
• Total baking time is 1 hour.
• Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
• Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
• Remove toweling and cool cake completely.
• Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
• Whip cream in chilled mixer bowl on high speed until soft peaks form.
• Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
• Dust top of cake with remaining powdered sugar just before serving.
• Serve cake at room temperature with whipped cream.
• "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."