PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE
This is a little different than the melt away cake already posted. This one has 1/2 cup more butter in the cake and a chocolate icing. I made it in a Williams Sonoma Lady Ann cake pan. It is 1 layer pan with an indention for the peanut butter. It looks very professional and appealing.
Provided by Chef likestocook
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine butter, cocoa, water, buttermilk, and eggs in a pan.
- Cook over low heat until bubbly.
- Add flour, sugar, baking soda, and vanilla.
- Mix well.
- Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
- Bake for 30 minutes.
- Mix the oil and peanut butter together and spread over warm cake.
- Chill thoroughly.
- Make icing by combining cocoa and butter in pan.
- Cook until bubbly.
- Add the remaining ingredients.
- Mix until spreading consistency.
CHOCOLATE MELTING CAKE
We discovered this dessert on Carnival Cruise lines, but the measurements were in odd sizes. We revised this to work with standard purchase sizes, AND changed from fresh eggs to pasteurized eggs, since the recipe does not fully cook the eggs in the center of the dessert. If you follow the directions exactly, this dessert is as easy as it is delciious. Note that it can be made ahead and held in the refrigerator until you are ready to finish and serve it, so it's perfect for entertaining.
Provided by Peach Brandy Cottage
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in microwave at 50% power (Defrost)
- Sift flour into pitcher, add sugar, add eggs, mix together.
- Fold in melted chocolate and butter mix
- Pour into small Glass Ramekins (about 3" across)
- (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
- Preheat Oven to 300.
- Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
- Place Heart Stencil on top of dessert and sift powdered sugar.
- Serve Warm.
- This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
PEANUT BUTTER MELTAWAY CAKE
If you love the combination of peanut butter and chocolate this cake is a dream. It's an old-fashioned chocolate cake that's fluffy and delicate. Then, there's a layer of peanut butter. On top is a cooked chocolate frosting that's rich and fudge-like. When all three layers are combined in a bite, it is heavenly. This easy...
Provided by SK H
Categories Chocolate
Time 1h25m
Number Of Ingredients 20
Steps:
- 1. Combine the cake ingredients and mix until smooth.
- 2. Pour cake batter into a 9x13 pan prepared with baking spray. Bake in a 350 degree oven for 35-40 minutes, or until a toothpick is inserted and comes out clean.
- 3. Cool completely.
- 4. Mix together peanut butter and 3/4 tsp of cooking oil.
- 5. Spread this mixture on top of the cooled cake. Refrigerate for 20 minutes.
- 6. Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla (you can sour the milk with vinegar, add about half a tsp of vinegar to the milk and it should thicken you may need a dab more). Mix this until smooth and comes to a boil.
- 7. Let cool for a few minutes... Pour and spread over the peanut butter layer.
- 8. Cool and keep refrigerated.
SINGLE SERVING MELTAWAY CAKE RECIPE
A delicious serving of this meltaway cake is just what you need!
Provided by Kristen Hills
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F and spray 4 cups of a muffin tin.
- In a microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
- Add the sugar, egg, egg yolk, and flour and whisk until smooth.
- Pour batter into prepared muffin tins.
- Bake for about 10 minutes, or until edges are set but center is still soft; don't over bake. Baking times will vary based on oven.
- Allow cakes to cool in the muffin cups for about 1 minute, gently rim the edges of muffin cups with a knife, and slowly take it.
- Top it with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.
Nutrition Facts : Calories 558 kcal, Carbohydrate 75 g, Protein 9 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 338 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
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