Burning Love Chocolate Cream Cake Recipes

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Steps:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350°.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin).
• Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream.
• Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

Steps:

• 1. Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. (I just spray with cooking oil.)
• 2. Melt chocolate and butter in the microwave in a medium-sized microwave-safe bowl. When melted, remove from the microwave. Mix the sugar and the flour into the melted butter and chocolate on low speed.
• 3. Add the eggs and egg yolks. Continue to mix on low speed until well blended. Add the vanilla and set aside.
• 4. Divide batter evenly among custard cups. Set on a cookie sheet and place in the preheated oven. Bake for 14 minutes. IMPORTANT!!! Be careful not to overbake. Edges should be firm but the center will be runny.
• 5. Run a knife around the edge to loosen and invert onto a dessert plate.
• 6. Garnish as desired. I prefer to sprinkle with confectioner sugar and set a strawberry by the side. My husband likes raspberries and a dollop of whipped cream with his. I have a friend who likes his sprinkled with confectioner sugar and then sprinkled with chopped pecans. The possibilities are endless so just let your creative juices flow. Enjoy!!!!

Steps:

• Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
• Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
• Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
• Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
• In a separate bowl, whip the cream into peaks.
• Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
• Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

Steps:

• Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9x1 1/2-inch) pans. Tap out excess flour. Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350°. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate. Whipped Cocoa Cream: Whip ingredients in a medium bowl until stiff.