DROMTARTA - SWEDISH CHOCOLATE DREAM CAKE
A jelly roll w/a delicious filling. The filling is much creamier if made w/an electric mixer. From "Classic Scandinavian Cooking" by Nika Hazelton.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cake:.
- Sift together the flour, cocoa, baking powder, salt and baking soda.
- Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition.
- Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly.
- Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done.
- Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down.
- Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading.
- Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.
A CHOCOHOLICS DREAM CAKE
Ok, Martha Day's Complete Baking calls the original recipe of this adapted version Rich Chocolate Nut Cake, but it really IS a chocaholic's dream. It is like eating truffles, so serve it in small helpings.
Provided by tigerduck
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
- Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
- Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
- Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
- Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
- Wrap the cake into greaseproof paper and refrigerate for 6 hours.
- For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
- Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
- Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.
Nutrition Facts : Calories 649.8, Fat 48.8, SaturatedFat 22, Cholesterol 176.1, Sodium 182.2, Carbohydrate 51.5, Fiber 10, Sugar 35.7, Protein 12.7
CHOCOLATE LOVER'S DREAM CAKE
My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups.
Provided by Margie99
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
- Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
- In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.
CHOCOLATE DREAM CAKE
Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!
Provided by Yogi8
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line a 15"x10" pan with wax paper.
- Wisk together cocoa, sugar and boiling water.
- Cool to lukewarm.
- Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
- Spread batter evenly in the pan.
- Bake 20 minutes or till top looks dry.
- Invert onto large rack.
- Remove pan and wax paper and let cool.
- In a medium bowl, dissolve coffee in milk.
- Add whip topping& pudding mixes.
- Beat on low speed till moistened, then high speed till soft peaks form.
- Chill 5 minutes.
- Cut cake crosswise into thirds, cover each with topping, then stack.
- (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
CHOCOLATE DREAM CAKE
Make and share this Chocolate Dream Cake recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 1 2 layer cake
Number Of Ingredients 10
Steps:
- Cake:.
- Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
- Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
- Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
- Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.
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