Instant Chocolate Indulgence Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE INDULGENCE CAKE



Chocolate Indulgence Cake image

This is the easiest, yet most impressive dessert I have come across. It is so beautiful by the end that you almost don't want to cut it...until you taste a slice! I substituted Semi-Sweet chocolate for the Bittersweet, and it tasted just as good. Also, I had to bake this an extra 5 or 10 minutes.

Provided by pheebess

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

6 ounces baker's bittersweet baking chocolate
3/4 cup butter
4 eggs
1 cup sugar
1/2 cup flour
1/2 cup fresh berries (optional)

Steps:

  • Preheat oven to 350°F.
  • Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
  • Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
  • Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
  • Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
  • To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.

Nutrition Facts : Calories 209.7, Fat 13.2, SaturatedFat 7.8, Cholesterol 101, Sodium 105.2, Carbohydrate 20.8, Fiber 0.1, Sugar 16.8, Protein 2.8

INDIVIDUAL CHOCOLATE INDULGENCE CAKE



Individual Chocolate Indulgence Cake image

Provided by Food Network

Categories     dessert

Time 42m

Yield 4 servings

Number Of Ingredients 13

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
  • For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
  • In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
  • Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
  • The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

CHOCOLATE INDULGENCE



Chocolate Indulgence image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4

Number Of Ingredients 7

6 ounces bittersweet chocolate, finely chopped
6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
2 large eggs, at room temperature
1 tablespoon all-purpose flour
About 1/2 cup Chocolate Sauce, warmed
1 cup raspberries

Steps:

  • Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine.
  • Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes.
  • Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately.

INDIVIDUAL CHOCOLATE INDULGENCE CAKE



Individual Chocolate Indulgence Cake image

Make and share this Individual Chocolate Indulgence Cake recipe from Food.com.

Provided by mobileairwaves

Categories     Dessert

Time 42m

Yield 4 cakes

Number Of Ingredients 10

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cup sugar
2 eggs
1/4 cup all-purpose flour
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
  • Add eggs and whisk until well combined; add flour and mix only until combined.
  • Do not overmix or the cake will be rubbery.
  • Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
  • Distribute batter among the four molds.
  • Place molds on a sheet pan and bake for 10 to 12 minutes.
  • Do not overbake.
  • For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
  • When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
  • Whisk well, stirring into the edge of the saucepan to combine.
  • The ganache should be homogenous and smooth.
  • Set the ganache aside.
  • In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
  • Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
  • The butter should be completely melted and the sugar completely dissolved.
  • Once the mixture has come to a boil, pour it into the warm ganache.
  • Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
  • As the chocolate sauce cooks, it will begin to thicken slightly.
  • When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
  • Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
  • Let the chocolate sauce cool to room temperature before storing in the refrigerator.
  • When cold, the sauce will become thick enough to be scooped with a spoon.
  • Invert molds onto individual serving plates.
  • If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
  • The sauce can be reheated whenever needed.
  • If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
  • On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
  • If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
  • It will keep in the refrigerator for up to three weeks.
  • It can also be frozen for up to two months if stored in an airtight container.
  • Thaw in the refrigerator and heat as described above until liquid.

Nutrition Facts : Calories 520.9, Fat 38.6, SaturatedFat 23.4, Cholesterol 213.7, Sodium 194.3, Carbohydrate 38.9, Fiber 0.2, Sugar 32.6, Protein 6.8

More about "instant chocolate indulgence recipes"

23 DESSERTS WITH CHOCOLATE PUDDING (+ EASY RECIPES)
23-desserts-with-chocolate-pudding-easy image

From insanelygoodrecipes.com
  • Chocolate Delight. Do you want to indulge in a sweet, rich, and creamy dessert? This treat is calling your name! It features layers of creaminess and chocolatey goodness on top of a nutty crust.
  • Easy No-Bake Chocolate Pudding Cake. This recipe is a great way to get your chocolate fix without turning on the oven. It features instant chocolate pudding mix layered with graham crackers and Cool Whip.
  • Chocolate Lasagna. Do you consider yourself a chocoholic? Then, Indulge your sweet tooth with this decadent and delicious chocolate lasagna! WANT TO SAVE THIS RECIPE?
  • Hot Fudge Chocolate Pudding Cake. Looking for a dessert that’s big on taste and overflowing with chocolatey richness? You need to try this hot fudge chocolate cake!
  • No-Bake Chocolate Pudding Pie. What’s better than chocolate pudding? Chocolate pudding pie! It features the velvety deliciousness of chocolate pudding poured on top of graham cracker crust.


CHOCOLATE INDULGENCE COOKIES RECIPE - COOKIE MADNESS
May 24, 2021 Instructions. Preheat the oven to 325 degrees. In a small microwave safe bowl, melt the dark chocolate, unsweetened chocolate and …
From cookiemadness.net
  • In a small microwave safe bowl, melt the dark chocolate, unsweetened chocolate and butter together by heating on high and stirring every 30 seconds. Set aside to cool.
  • With an electric mixer, beat the egg, espresso and vanilla in mixing bowl. Add sugar and beat for about two minutes or until mixture thickens slightly and becomes a little paler. Stir in the cooled melted chocolate mixture.
  • Mix together the oat flour, baking powder and salt and stir until smooth. Stir into the chocolate mixture.


50 INDULGENT CHOCOLATE CAKE RECIPES | WOMEN'S WEEKLY FOOD
Jul 4, 2024 This impressive looking cake is a chocolate-lover’s dream, complete with triple-choc shards, chocolate hazelnut mousse and an airy chocolate cake. You’ll want to bring it out for …
From womensweeklyfood.com.au


27 DELICIOUS THINGS TO DO WITH A BOX OF CHOCOLATE PUDDING
Jun 17, 2024 57 Chocolate Recipes for a Decadent Dessert. ... 26 Chocolate Cheesecakes That Are the Ultimate Indulgence. 25 Delicious Ways to Use a Box of Stuffing. 19 Fun Food Ideas. …
From tasteofhome.com


17 CHOCOLATE INDULGENCES FOR WHEN ADULTING GETS TOO HARD
Mar 28, 2024 Offering a unique twist on a classic treat, black bean brownies provide a moist texture and rich taste while incorporating a healthier ingredient. They are a great pick for those …
From tastesdelicious.com


17 POTLUCK DISHES THAT’LL STEAL THE SPOTLIGHT AT ANY PARTY
4 days ago Instant Pot Kalua Pork. Instant Pot Kalua Pork. Photo credit: All Ways Delicious. Impress guests with minimal effort by serving Instant Pot Kalua Pork. This dish offers melt-in …
From allwaysdelicious.com


24 LAYER CAKE: CHOCOLATE INDULGENCE LAYERS FILLED WITH CHOCOLATE …
Chocolate Indulgence Cake. 2 1/4 cups (177g) cocoa powder, Dutch-processed* 2 cups (456g) water, boiling hot; 3 cups (639g) brown sugar, either light or dark
From sugarologie.com


ULTIMATE CHOCOLATE INDULGENCE CAKE - RECIPESTASTEFUL
Sep 25, 2024 Carefully add the boiling water to the batter, mixing slowly until smooth. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted …
From recipestasteful.com


THE MOST INDULGENT CHOCOLATE CAKE - à TABLE WITH AULSON
Apr 17, 2021 180ml (¾ cup) brewed coffee (or 180ml hot water with 2 tbsp instant coffee) 150ml (⅔ cup) buttermilk* 44ml (3 tbsp) vegetable oil. 200g (¾ cup plus 3 tbsp) castor sugar. 4 eggs. 150g (1¼ cups) plain flour. 150g (1¼ cups) …
From atablewithaulson.com


INSTANT POT CHOCOLATE TORTE - TRIED TESTED AND TRUE
Jun 19, 2023 Use whatever kind of chocolate chip you want. First, melt the chocolate and butter together in the microwave. Use 15-30 second intervals to avoid scorching the chocolate. Then, mix in the eggs, sugar, flour, cocoa …
From triedtestedandtrue.com


CHOCOLATE MOUSSE RECIPE WITH PUDDING AND COOL WHIP
Oct 27, 2024 Instructions. In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the mixture thickens. Gently fold in the thawed Cool Whip into the pudding mixture until …
From cooktilyummy.com


CHOCOLATE CHIP MUG CAKE - INSANELY GOOD RECIPES
Jul 24, 2024 Instructions. In a microwave-safe mug, melt the butter in 15-second intervals. When lump-free, add the brown sugar, white sugar, milk, and vanilla and mix until well blended. Add the flour, salt, and chocolate chips and gently …
From insanelygoodrecipes.com


CHOCOLATE INDULGENCE - MANILA SPOON
Jun 13, 2017 This recipe, so-called “Chocolate Indulgence,” is certainly that! It is indulgent because it goes beyond chocolate and loads it with caramel, cream, nuts, and toffee! Indeed, a little cherry on top won’t hurt and adds color and …
From manilaspoon.com


CHOCOLATE IMPOSSIBLE PIE - SHOCKINGLY DELICIOUS
Oct 16, 2020 Ingredients. 2 eggs 2 ounces chocolate, melted 1 cup milk 1 cup brown sugar 1/4 cup (4 tablespoons) butter, melted and cooled slightly 1/4 teaspoon salt
From shockinglydelicious.com


SECRET RECIPE CHOCOLATE INDULGENCE (NO SPRING FORM PAN NEEDED)
Frost the whole cake with a thin layer of whipped topping and chill the cake overnight or for at least 6 hours. 7. To make chocolate ganache, heat whipping cream over simmering water …
From mumshomemadecakes.blogspot.com


FLOURLESS INDULGENT CHOCOLATE CAKE - THE BAKING …
Jan 3, 2018 Microwave chocolate and butter in 30 second increments until mixture has melted. Stir in between each increment until it becomes smooth for 2-3 minutes. Stir in espresso powder and vanilla, set aside. Using mixer, beat …
From thebakingchocolatess.com


30+ EASY VALENTINE’S DAY WHITE CHOCOLATE DESSERT RECIPES THAT …
5 days ago Bake for 10 minutes, then remove from the oven to cool. To make the filling: Melt the white chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth. Beat the …
From chefsbliss.com


INSTANT CHOCOLATE INDULGENCE RECIPE - RECIPEZAZZ.COM
Nov 9, 2012 Step 7. *Note: If coffee doesn't seem to be hot enough after adding the cream, you may want to reheat coffee just a bit in your microwave, before topping it with the whipped …
From recipezazz.com


Related Search