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Flourless Chocolate Cardamom Torte – The Kitchen Paper. Sour Cream Chocolate Cupcakes with Dark Chocolate Sour Cream Frosting. The next time you are in the mood for a batch of chocolate cupcakes, put this recipe for Sour Cream Chocolate Cupcakes at the top of your list. The cupcakes are a favorite recipe of mine because they have a tremendous amount of chocolate flavor, but they’re very easy to make. The cupcakes have a soft, tender crumb that is nice and moist, thanks to a generous amount of sour cream in the cupcake batter. They’re a good all-purpose cupcake that can be dressed up any way you need them to be – but I’ll recommend going with a chocolate frosting to deliver the most intense chocolate experience possible in each bite.

In this recipe, that chocolate flavor comes primarily from unsweetened cocoa powder – and I used a lot of it. The cocoa powder not only builds a solid dark chocolate flavor base in the cupcakes, but it helps ensure they have a light, tender texture. While I appreciate the richness of good chocolate, I don’t want to be weighed down by a cupcake when I’m eating it!

Fudgy Cappuccino Crinkles - Club 31 Women.

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The Magic of the 3-Ingredient Chocolate Oblivion Truffle Torte, As Told By Rose Levy Beranbaum. This flourless chocolate torte is a better and purer vehicle for chocolate than chocolate itself (scientifically speaking). It's made from just 3 ingredients: chocolate, butter, eggs. It takes less time to mix together than your average cookie, and it only bakes for 15 minutes. So why did it at first seem scary, when in fact it took no more skill than the next chocolate cake? Why was I emailing Rose Levy Beranbaum pictures of the cracked surface of my torte, only to slice into it later to find it was perfectly smooth and delicious inside?

Beranbaum's recipes are famously precise, but, as I found out, it's not because there's only one way to get them right. I couldn't just accept my gravity-defying, gluten-defying, failure-defying mousse cake—I wanted to know the reasoning behind each carefully plotted step. Below is a deep dive into the science and stories behind the recipe—with each ingredient and step annotated by Beranbaum herself. Happy Valentine's Day, from RLB and me to you. Flourless Chocolate Walnut Torte | Easy Delicious Recipes. Flourless Chocolate-Walnut Torte Recipe Servings 10 | Prep Time: 20 min | Total Time: 1 hr 25 min Photo by Con Poulos. Courtesy of Martha Stewart Living. Copyright © 2014. Ingredients: Unsalted butter, room temperature, for pan 1/4 cup unsweetened cocoa powder, plus more for pan 1/2 cup plus 1 teaspoon coconut oil 10 ounces bittersweet chocolate, chopped 1 1/4 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving Method: Preheat oven to 350 degrees.

Melt 1/2 cup oil and 8 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Bake until set, about 35 minutes. Melt remaining 2 ounces chocolate and 1 teaspoon oil in same manner as in step 2; spread on cake. Most-Pinned Recipes. Nigel Slater's Extremely Moist Chocolate-Beet Cake recipe on Food52.com.

Sriracha Chocolate Cupcakes with Truffle Filling Recipe on Food52. Chocolate Avocado Frosting Recipe on Food52. Chocolate-Mashed Potato Cake with Ganache Recipe on Food52. Flourless Chocolate Cake. By Lauren Zembron, on February 14th, 2012 Rich. Fudgy. Dense. Sweet. Chocolaty. Decadent. Valentine’s Day-worthy. Healthy? In this case: absolutely! You can have it all with this healthified flourless chocolate cake. A very close friend of my mother-in-law (for all intents and purposes, John’s “aunt”) made a ridiculously delectable flourless chocolate cake when our families convened for Christmas, and I was picking at the leftovers for days afterward. I became rather obsessed with making a healthy version, finally got around to experimenting in the kitchen, and thought that Valentine’s Day would be the ideal occasion to share with you the recipe I came up with.

I used a recipe from Whole Foods as my inspiration. Instead of a full cup (2 sticks!) [I have been occasionally using Stevia for a couple of years now, and for some reason have put off incorporating it into recipes for the blog. A bite of this indulgent cake is akin to sinking your teeth into a chocolate truffle. Prep Time: 10 minutes. NAMI-NAMI: a food blog. Happy Valentine's Day to all the lovely Nami-Nami readers out there! Today's recipe is this gluten-free and fun cake from Denmark, where it's considered to be the French chocolate cake. The recipe is from Michel Michaud, a French chef.

Well, Michel Michaud was born in France in 1946, but moved to Denmark in 1971, where he introduced the Danes to the culinary delights of French cuisine. Including this cake. I never came across this cake when living in Denmark at the tender age of 18. I only came across the cake few weeks ago, when somebody mentioned in one Danish-language Facebook group that "oh, this [cake] is very similar to Gateau Marcel. " Intrigued? Best made on a previous day. Gâteau Marcel (Eestikeelne retsept) Adapted from several Danish-language sources, but modfied Serves 10 200 g good-quality dark chocolate (chips/pellets or chopped) 200 g unsalted butter 200 g caster sugar 6 large eggs a pinch of salt (optional) Pre-heat the oven to 175 C/350 F. Vegan Chocolate & Blackberry Fudge Cake.

© 2010 Green Kitchen Stories And so we have left San Francisco. What a great time we have had in this city. Everyone has been friendly to us and we have found ourselves having long conversations with complete strangers on the streets and in food stores numerous times (which never happens in Sweden). We have constantly been eating good food and we even met a couple of new friends. Now we have rented a car and started driving down south. Before we left, we made this chocolate cake filled and topped with blackberries. In the end it feels like we nailed it. Chocolate & Blackberry Fudge Cake 1 1/2 cup raw walnuts 15 fresh soft medjool-like dates, pitted 5 tbsp cacao powder 1/2 tsp ground cinnamon 3 tbsp coconut oil (room temperature) or olive oil 4 tbsp apple sauce (unsweetened) 2 cups / 200 g blackberries (save half for decoration) Chocolate & Avocado Frosting 150 g dark chocolate (dairy free or regular) 1/2 avocado 1 tbsp maple-, agave syrup or liquid honey a pinch of salt.

Best Healthy Chocolate Dessert Recipes. Chocolate Beet Cake Recipe | POPSUGAR Food. Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try.

Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes: Chocolate Bundt Cake Recipe on Food52. Chocolate Mochi Snack Cake recipe on Food52.com. 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. Sign Up ♥ 25  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: While this cake looks dense and rich and indulgent and could pass for a nearly-flourless chocolate cake, it is none of those things. The texture is soft and chewy, and the flavor is surprising, too: The chocolate is subtle, more along the lines of a chocolate-flavored graham cracker than a molten lava cake.

This recipe is from the The Polynesian Cultural Center by way of Use Real Butter. Makes one 9- by 13-inch cake This recipe is a Community Pick!  Share this Recipe  Tweet this Recipe Tags: cake, chocolate, chocolate cake, mochi, mochi cake. The marion house book » gooey chocolate stack. Do you ever flip open a cookbook and vow to yourself that one day you’re going to make a particular recipe that catches your eye? I did that about eight years ago when I first received Nigella Lawson’s How to Be a Domestic Goddess!

The recipe for Gooey Chocolate Stack had me at the name and by the time I had seen the photo with its triple layers of chocolate meringue and creme patissiere I knew that one day I would have to make it. Well my friends that time has come and let me tell you it did not disappoint! The beauty of this recipe is that it can be made in two parts. In fact, I made the three meringue layers late one evening after I had put the kids to bed and made the chocolate creme patissiere the next day. Gooey Chocolate Stack (Adapted from Nigella Lawson’s How to be a Domestic Goddess) For the meringue discs: 6 large egg white 300 grams Golden castor sugar (I used white granulated sugar) 3 tablespoon(s) cocoa powder 1 teaspoon(s) Red wine vinegar For the creme patissiere: Method: