Ten delicious chocolate desserts which you can make in just 10 minutes. The chances are that if you so much as glance at a chocolate cake your mouth starts watering immediately.
But you probably didn’t know that you can make one very quickly. For all the chocolate lovers out there, we’ve picked ten of the best desserts which could be sitting on the table ready for you to devour in just a few minutes. Muffin in a mug 3 tablespoons of flour1 teaspoon of instant coffee grains2 tablespoons of cocoa powder 2.5 tablespoons of sugar1/4 teaspoon of baking powder2 tablespoons of milk1 egg2 tablespoons of vegetable oil1/2 teaspoon of vanilla Mix the flour, coffee, cocoa powder, sugar and baking powder together in a bowl. Ultimate Chocolate Cake. Serious chocolate lover?
Well, get ready, sweet stuff. You’re gonna love this one. Our signature take on the classic chocolate cake is light and spongy yet devilishly decadent, and—thanks to dutch-process cocoa—dark as a moonless midnight. After months of trials, we found that our favorite cake used mostly old-school approaches—brushing the cake layers with simple syrup to retain moisture, for instance, just like professional bakers have been doing for decades. Brooklyn Blackout Semifreddo Cake Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. The Errant Cook: Magic Chocolate Ice Cream. A recent freebie issue in the mail from Cook's Country, one of the publications from the charming and oh-so-scientific folks at America's Test Kitchen, arrived at La Casa Errant Cook not long ago, and I've begun working my way through some of the supremely delicious-looking recipes.
Naturally, when I came upon the recipe for Magic Chocolate Ice Cream, promising rich and creamy chocolaty decadence without the need for churning in an ice cream machine, I knew that I had found my first test subject. My husband and I normally eat chocolate ice cream with shovels rather than spoons, but even we were floored by the richness of this stuff. Small servings won't leave you disappointed.
You and your waistline have been warned. Chocopologie Café: the Chocolate Truffle Beignet. Lemon Profiteroles Recipe : Giada De Laurentiis : Recipes. Butter Tarts Recipe. Pie Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Makes 12 - 4 inch tarts. View comments on this recipe on YouTube. Lookie at my Cookies: Peanut Butter Cup Brownies.
April 1, 2009 • Ariel and Whitney Eat your heart out Reese’s, there’s a new peanut butter cup in town.
I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. I find that a lot of my baked creations involve these two perfect ingredients because they are two of my favorite foods…they actually might be my MOST favorite foods. Needless to say, the combination of flavors when peanut butter and chocolate meet is heavenly.
Salty meets sweet, mmm delicious. My Peanut Butter Cup Brownies were adapted from a recipe found on Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor. Popover with Apricot Jam. Whenever I want to make a last-minute dessert, I often turn to Jacques Pépin's Popover with Apricot Jam.
The ingredients required for the dessert are usually found in my kitchen. The dessert is quite simple to make: melt 3 tablespoon of butter in an oven-proof non-stick pan; mix half cup of flour with 2 tablespoon of sugar and a pinch of salt; then whisk in 2 eggs, half cup of milk, and 1/4 cup of sour cream (when I don't have it, I substitute with some yogurt); mix in the melted butter; pour the smooth batter back into the pan and bake at 400 degree F for around 20 minutes. When the popover is done, warm some apricot jam in the microwave. Use a little cognac or some water (if the kids are eating) to thin the jam and spread onto the popover.
To make it look a bit fancier, I dust a bit of powdered sugar around the rim.