CHOCOLATE FUDGE SAUCE
All you need is three simple ingredients to make rich and decadent chocolate fudge sauce at home. Perfect for topping ice cream, cheesecake and so much more!
Provided by Danelle
Categories Desserts
Time 10m
Number Of Ingredients 3
Steps:
- In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
- Stir occasionally until smooth, 4-5 minutes.
- Whisk in heavy cream until smooth and well blended.
- Serve warm, or cool to room temperature before transferring to an airtight container.
- Store any unused sauce in the refrigerator for up to 3 weeks.
DECADENT CHOCOLATE SAUCE
Make and share this Decadent Chocolate Sauce recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Heat condensed milk in a double boiler.
- Mix cocoa powder with a tablespoon of hot water and stir into condensed milk.
- Stir in butter and vanilla extract and heat through over low heat.
Nutrition Facts : Calories 205.1, Fat 9, SaturatedFat 5.7, Cholesterol 28.3, Sodium 94.3, Carbohydrate 28.5, Fiber 0.9, Sugar 27.1, Protein 4.5
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.
Provided by lazyme
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
- Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
- Stir in flour until smooth.
- Stir in egg yolks until well blended.
- Beat egg whites in large bowl with electric mixer on high speed until foamy.
- Beat in sugar, 1 tablespoon at a time, until soft peaks form.
- Gently stir chocolate mixture into egg whites.
- Spread in pan.
- Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
- Run knife along side of cake to loosen; remove side of springform pan.
- Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
- Place on serving plate.
- Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
- Spread over top of cake, allowing some to drizzle down side.
- Place whipped cream in decorating bag fitted with tip.
- Pipe a rosette on each serving. Serve with Raspberry Sauce.
- Garnish with fresh raspberries.
- Raspberry Sauce:.
- Add enough water to reserved juice to measure 1 cup.
- Stir together sugar and cornstarch in 1-quart saucepan.
- Stir in juice and raspberries.
- Heat to boiling over medium heat.
- Boil and stir 1 minute; strain.
- Stir in liqueur.
- Refrigerate any remaining sauce.
Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
- Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
- Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g
CHOCOLATE DECADENCE
Categories Berry Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
- Make batter:
- Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
- Cool slightly.
- Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
- Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
- Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
- Make sauce:
- Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
- Remove cake from pan:
- Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
- Bring cake to room temperature. Serve with sauce and whipped cream.
DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.
Provided by Chef Pisces
Categories Dessert
Time 1h
Yield 1 4, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
- Whisk together the flour and cocoa powder in a medium bowl; set aside.
- Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
- Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
- In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
- Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
- Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
- Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
- Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
- To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE
Make and share this Decadent Chocolate Cake on a Bed of Raspberry Sauce recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round cake pan.
- For the cake: Melt the chocolate and butter in a double boiler.
- Set aside to cool.
- Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
- Slowly add the sugar and continue beating until mixture is pale yellow.
- Fold in the melted chocolate.
- Sift the flour over the chocolate mixture until it just disappears.
- In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
- Gently fold egg whites into the chocolate mixture in 2 parts.
- Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
- Bake for 20 to 25 minutes.
- For the ganache: Place the chopped chocolate in a mixing bowl.
- Place the cream in a saucepan and bring to a boil.
- Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
- Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
- You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
- Pour Sauce on each plate and top with cake.
- You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.
Nutrition Facts : Calories 663.7, Fat 58.1, SaturatedFat 35.2, Cholesterol 169.3, Sodium 61, Carbohydrate 45.2, Fiber 14.6, Sugar 18.3, Protein 12.6
NORMA'S CHOCOLATE DECADENCE FRENCH TOAST WITH VALRHONA SAUCE
Make and share this Norma's Chocolate Decadence French Toast With Valrhona Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the Home made Brioche:.
- For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball.
- Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
- After refrigeration, preheat oven to 375 degrees. Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
- Transfer dough to oven, lower the temperature to 350 degrees and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
- Prepare the chocolate sauce:.
- Break up the chocolate and place the pieces along with 1/4 cup of the water in a saucepan. Place over low heat and slowly melt the chocolate, stirring occasionally.
- When the chocolate is melted and smooth, stir in the butter piece by piece.
- Stir in the rest of the water and bring the sauce to a boil, stirring constantly. Keep over very low heat while you finish the French toast. (The sauce may be made ahead. Reheat gently in a double boiler.).
- For the French Toast:.
- Place a cake rack over your sink.
- In a small bowl, stir the cinnamon and sugar together.
- Place the brioche in one layer in a baking dish or other shallow dish and pour warm milk over them.
- After about 1 minute turn them over and soak for another minute. Remove them to the cake rack to drain.
- Preheat the oven to warm and place 6 plates or soup plates in the oven to warm.
- Beat the eggs together in a shallow dish.
- Place a frying pan over moderate heat and melt some butter in it. Quickly dip the brioche, first one side then the other.
- Place in the frying pan and brown on both sides. Remove, place on a cutting board and sprinkle with the cinnamon sugar and Cocoa Powder. Repeat with remaining french toast/Brioche.
- Cut the brioche into 6 pieces.
- To serve:.
- Place 5 pieces of brioche on each plate and drizzle with the chocolate sauce.
- Cover with sliced large, ripe juicy strawberries and Pistachios (optional) and sprinkle lightly with confectioners sugar.
- INHALE!
Nutrition Facts : Calories 868.1, Fat 47.1, SaturatedFat 26.9, Cholesterol 315.5, Sodium 1284.2, Carbohydrate 92.3, Fiber 5.3, Sugar 13.6, Protein 20.6
More about "decadent chocolate sauce food"
DECADENT CHOCOLATE SAUCE - FOOD NETWORK
From foodnetwork.co.uk
DARK + DECADENT CHOCOLATE SAUCE | SUNDAY NIGHT FOODS
From sundaynightfoods.com
Category ChocolateAvailability In stock
DECADENT FUDGE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE ...
From tfrecipes.com
25 DECADENT CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
WHAT IS DECADENT CHOCOLATE? WHY IS IT CALLED “DECADENT”?
From juliescafebakery.com
TOP 10 CHOCOLATE DESSERTS | BBC GOOD FOOD
From bbcgoodfood.com
83 DECADENT DARK CHOCOLATE DESSERT RECIPES | EPICURIOUS
From epicurious.com
14 DECADENT COCOA POWDER RECIPES - IMMACULATE BITES
From africanbites.com
CHOCOLATE COCONUT BALLS: RICH, DECADENT AND UTTERLY ADDICTIVE
From thesouthafrican.com
4 DECADENT SAUCE RECIPES - TODAY'S PARENT
From todaysparent.com
DECADENT CHOCOLATE-BANANA SKILLET COOKIE – CHEF'S PARADISE
From chefsparadise.ca
DECADENT CHOCOLATE SAUCE | RECIPES WIKI | FANDOM
From recipes.fandom.com
DECADENT CHOCOLATE SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
DECADENT CHOCOLATE CAKE WITH SAUCE - RECIPE | COOKS.COM
From cooks.com
30 DECADENT AND DELICIOUS CHOCOLATE DESSERT RECIPES ...
From chatelaine.com
CHOCOLATE PANNA COTTA - DECADENT DESSERT - COOKTHESTORY
From cookthestory.com
10 DECADENT CHOCOLATE RECIPES - READER'S DIGEST
From readersdigest.ca
IFOOD.TV
From ifood.tv
DECADENT CHOCOLATE SAUCE RECIPE #LOVEWEEK
From busycreatingmemories.com
DECADENT CHOCOLATE SAUCE - ANOLON
From anolon.com
DECADENT CHOCOLATE SAUCE - COOKEATSHARE
From cookeatshare.com
DECADENT CHOCOLATE PANCAKE RECIPE WITH HOT CHOCOLATE SAUCE ...
From 30seconds.com
BEST DECADENT CHOCOLATE DESSERTS RECIPES, NEWS, TIPS AND ...
From foodnetwork.ca
50 OF OUR MOST DECADENT DESSERTS (WITH CHOCOLATE)
From tasteofhome.com
25 DECADENT CHOCOLATE DESSERT RECIPES - IMMACULATE BITES
From africanbites.com
DECADENT CHOCOLATE AND CARAMEL FRENCH TOAST | METRO
From metro.ca
DECADENT CHOCOLATE SAUCE - FARBERWARE COOKWARE
From farberwarecookware.com
30 DECADENT CHOCOLATE RECIPES IDEAS | CHOCOLATE RECIPES ...
From pinterest.ca
DECADENT CHOCOLATE SAUCE- TFRECIPES
From tfrecipes.com
HOW TO MAKE CHOCOLATE SAUCE WITH 2 INGREDIENTS - BON …
From bonappetit.com
WHAT IS THE MEANING OF DECADENT FOOD? | EHOW
From ehow.com
CHOCOLATE SAUCE AND HOT FUDGE RECIPES | ALLRECIPES
From allrecipes.com
DECADENT CHOCOLATE SAUCE RECIPES | FOOD NETWORK CANADA ...
DECADENT FLOURLESS CHOCOLATE PUDDING WITH RICH CHOCOLATE SAUCE
From realfoodpledge.com
50 DECADENT CHOCOLATE DESSERT RECIPES - MIDWEST LIVING
From midwestliving.com
DECADENT CHOCOLATE SAUCE – POTSANDPANS
From potsandpans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love