Decadentchocolatepeanutbutterfilledcupcakes Recipes

DECADENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 300 degrees F.
• Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
• Add eggs, 1 at a time, beating after each addition.
• In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
• Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
• For the topping:
• In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
• In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
• This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
• Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

DECADENT CHOCOLATE FUDGE CAKE

Steps:

• Prepare cake mix as directed on package, using water, oil and egg measurements above.
• Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
• Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
• Melt chocolate in medium saucepan over low heat.
• Heat cream and butter together in a large saucepan until it boils.
• Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
• Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
• Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
• Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease a 10" tube pan.
• Pour boiling water over chocolate and butter; let stand until melted.
• Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
• Mix soda and sour cream and whisk into chocolate mixture.
• Mix flour and baking powder well, and add to batter, mixing thoroughly.
• Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
• Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
• To Make the Frosting:.
• Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
• Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
• In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.

DECADENT CHEESECAKE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
• Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
• Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
• Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
• Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
• Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
• Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.