BRITISH JAFFA CAKES
Traditional British Jaffa cakes are easy to bake with this recipe. The chocolate-glazed, orange jelly-filled biscuits are delicious when made at home.
Provided by Elaine Lemm
Categories Dessert
Time 1h14m
Yield 12
Number Of Ingredients 7
Steps:
- Gather the ingredients. Preheat the oven to 350 F/180 C.
- Grease a shallow muffin tin with the butter and set it aside.
- Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
- Stir in the marmalade and set aside to cool slightly.
- While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
- Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
- Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
- Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
- Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
- Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
- While the sponge is cooking, melt the chocolate . Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
- Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
- Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
- Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
- Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
- Place each biscuit on the cooling rack as you complete them.
- Serve and enjoy.
Nutrition Facts : Calories 148 kcal, Carbohydrate 23 g, Cholesterol 19 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 53 mg, Sugar 19 g, Fat 7 g, ServingSize 12 cookies (12 servings), UnsaturatedFat 0 g
CHOCOLATE LAVA CAKE (CAKE MIX)
Make and share this Chocolate Lava Cake (Cake Mix) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
- Increase speed to medium and beat for 2 minutes.
- Pour the batter into prepared baking pan.
- In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
- Pour on top of the cake batter.
- Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
- Serve warm.
CHOCOLATE LAVA CAKE A LA MODE
This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.
Provided by Miss Erin C.
Categories Dessert
Time 32m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Butter the bottom and sides of 15 4oz ramekins.
- Sprinkle with sugar, tapping to remove extra sugar.
- In double boiler, melt the chocolate and butter.
- Whisk until thoroughly melted.
- In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
- Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.
Nutrition Facts : Calories 229.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 106.9, Sodium 30.4, Carbohydrate 23.3, Fiber 0.1, Sugar 20.1, Protein 3.1
CHOCOLATE LAVA CAKE
A luscious chocolate cake with a molten center, this recipe comes from Dee Dee McCabe who shares it on Pinterest. She declares it is the absolute easiest crockpot dessert ever. Yes, it's made in your crockpot! She strongly recommends using a liner in your crockpot to facilitate cleanup. This is a 5 (yes, five!)-ingrediemt dessert and the most popular recipe on her blog, says McCabe. Feel free to substitutle ice cream for the whipped cream topping
Provided by Lorraine of AZ
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Fit a crockpot liner into your crockpot.
- Put the first 4 ingredients into the bowl of your electric mixer and mix well. Pour batter into the lliner fitted into your crockpot.
- Prepare the chocoate pudding by adding the cold milk to the pudding mix and mixing according to package directions. Pour pudding directly onto the batter layer in the crockpot.
- Sprinkle the bag of chocolate chips everly over the pudding layer.
- Cover and cook on HI heat for about 2 to 2-1/2 hours; check after 2 hours. Cake is ready when it is still moist but not jiggly. You will see little volcanos of spitting chocolate on the surface.
- Prepare whipped cream. Combine whipping cream, sour cream, powdered sugar and vanilla in a bowl and mix well with mixer.
Nutrition Facts : Calories 770, Fat 45.5, SaturatedFat 18.8, Cholesterol 112.6, Sodium 757.4, Carbohydrate 91.3, Fiber 4, Sugar 61.6, Protein 10.5
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