Dark Chocolate Ganache Brownie Cakes Food

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DARK CHOCOLATE GANACHE BROWNIE CAKES



Dark Chocolate Ganache Brownie Cakes image

An indulgent chocolate brownie covered in rich chocolate ganache takes dessert to a new level.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h45m

Yield 15

Number Of Ingredients 11

1 ⅔ cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
1 ½ cups granulated sugar
½ cup unsalted butter, cut into pieces
3 tablespoons water
3 large eggs
1 ½ teaspoons vanilla extract
1 ⅛ cups all-purpose flour
¼ teaspoon salt
2 1/2-inch round metal cookie cutter
½ cup heavy whipping cream
1 cup NESTLE® TOLL HOUSE® Dark Chocolate Morsels

Steps:

  • Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
  • Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
  • Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
  • For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 34 g, Cholesterol 64.3 mg, Fat 20.9 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 56.9 mg, Sugar 20.2 g

DARK CHOCOLATE GANACHE



Dark Chocolate Ganache image

Provided by Food Network

Number Of Ingredients 3

1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2 - ounce pieces

Steps:

  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  • CHOCOLATE MINT XXX'S
  • The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.

GHIRARDELLI OMBRE BROWNIE CAKE



Ghirardelli Ombre Brownie Cake image

Celebrate any occasion with a chocolate cake! Layers of chocolate filled with creamy frosting will bring smiles to any gathering.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 4h15m

Yield 20

Number Of Ingredients 9

1 cup vegetable oil
½ cup water
2 eggs
2 (20 ounce) boxes Ghirardelli Dark Chocolate Brownie Mix
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup Ghirardelli Milk Chocolate Chips
1 cup Ghirardelli Classic White Chips
2 ¼ cups heavy whipping cream
¾ cup light corn syrup

Steps:

  • Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
  • Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
  • Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
  • For Ganache: Place each type of chips into 3 bowls.
  • Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
  • Let cool 2 hours before whipping with an electric mixer until fluffy.
  • Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 68.8 g, Cholesterol 57.2 mg, Fat 35.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 250.5 mg, Sugar 17.1 g

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g

CHOCOLATE GANACHE



Chocolate ganache image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

Steps:

  • Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

DARK-CHOCOLATE GANACHE



Dark-Chocolate Ganache image

Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 4

2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

Steps:

  • In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

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