One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
Fudgey, moist, and rich! This flourless chocolate is lacking in gluten, but packs some serious flavor, and the precision of Anova makes sure it's perfect every time.
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in
Source: Nigella Lawson's How to Be a Domestic Goddess Changes I've made include: Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine. Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don't feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead. Upped the vanilla. Added salt.
A simply PERFECT recipe for the all-time classic cake! Super-moist with a tender crumb that slices like velvet. The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. A luscious milk chocolate ganache glaze, takes it over the top!
Recipe for Nigella Lawson's Flourless Chocolate Orange Cake made with whole oranges, almonds, and cocoa.
This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a more compatible flavour to the chocolate. It tastes delicious! It’s perfectly delicious on it’s own but can also be piped into moulds, used as a layer in a cake, used to decorate a cake or as an element in a plated dessert.
This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a — yes — vegan chocolate cake. I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don’t even need to explain it’s vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it’s incredibly simple to make. My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan butter/margarine for the icing if you prefer. Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out. Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70% cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet. For US cup measures, use the toggle at the top of the ingredients list.
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.
Soft and chewy almond cookies with dark chocolate cocoa powder make for a rich and almost brownie-like cookie.
Made with melted dark chocolate and ground almonds, this torta caprese is incredibly rich and oh so decadent!
Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist. Her trick: Turn a portion of the preserves into an apricot syrup for the chocolate cake layers to absorb.
This Chocolate Lava Cake recipe from Ina Garten has a rich molten chocolate center that is sure to win you over. This impressive dessert can be prepared in less than 30 minutes and is appropriate for any celebration. This decadent chocolate dessert is easy to make and requires only a few basic ingredients.
Dominosteine are among the German Christmas treats that can be made at home. Although not difficult, it is really not a quick recipe. But, if you love Dominosteine ... and love to bake ... LECKER!!
Prepare this rich chocolate cream cheese frosting recipe and spread it on our Chocolate-Raspberry Cake.
One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
Julia Child’s Chocolate Mousse Cake is tender, moist, delicate, and meant for people who absolutely love chocolate. The cake has a delicate custard texture.
Add loads of herbs and beef stock for a really robust sauce. Your weekend pasta bolognaise has never tasted so good!
Rich chocolate cake stuffed with a gooey marshmallow filling, this homemade ding dong cake is just as good or even better than the store bought ones.
Was passiert, wenn man einen Flan mit einem Schokoladenkuchen kombiniert? Großartiges ... mit einem Schuss Kaffee !
This is easy, delicious, and can be made in one-minute. Use it to frost brownies, cakes, cupcakes or cookies. It can easily be adapted for vegan and non-dairy preferences.
“This is called a chocolate fridge cake, but it should be seen as a bit of a larder cake as well, using what you have to hand – which is why this is a pantry recipe. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have in your pantry and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99).
This Chocolate Meringue Cake is a dark chocolate lovers dream with it's fudgy not too sweet cake and the glorious crackly meringue on top!
These little tarts are a delight to make and eat. Just make and bake the pastry, fill it with a chocolate mixture, and bake it again. Gordon Ramsay's chocolate tart will be ready!
The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.
A fresh strawberry puree gives these light and airy cookies their vibrant color and sweet, summery flavor.
Chocolate Coconut Cake Squares a.k.a. Lamingtons, homemade white cake dipped in a decadent chocolate syrup and then rolled in coconut. An Australian fave!
Mexican Chocoflan Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!
This chocoflan recipe makes a bundt cake made of two distinct layers: dulce de leche flan and moist buttermilk chocolate cake. The recipe also uses a unique technique of filling the bundt pan. During the baking process, the two layers swap places!
You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).
A delicious recipe for homemade Tim Tams - a classic Australian cookie biscuit filled with malted chocolate buttercream and dipped in chocolate.
An out-of-this-world Hazelnut Chocolate Baklava soaked in a cocoa nib and honey syrup. From the Sofra bakery cookbook, Soframiz!
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Chocolate pastry cream recipe, or chocolate creme patissiere recipe, the most delicious filling for cream puffs, donuts, fruit tarts and numerous pastries, silky smooth with a rich chocolate flavor, extremely delicious!
Chocolate cremeux is a wonderful creamy and silky smooth, chocolate dream. Delicious, indulgent and so easy to make, it's versatile too.
These individual chocolate cakes, known as bouchons ("corks" in French), are so chocolaty and melty, and absolutely delicious.
This rich, creamy, chocolate mousse is served in chocolate cups and topped with amazing homemade salted caramel! Naturally Gluten Free!
