CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET CAKE
Make and share this Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).
Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9
CHOCOLATE VELVET
Steps:
- If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
- Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
CHOCOLATE VELVET CUPCAKES
Make and share this Chocolate Velvet Cupcakes recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 2h20m
Yield 36 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
- Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
- Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.
- Pipe frosting onto cupcakes. Garnish, if desired.
Nutrition Facts : Calories 316.5, Fat 13.1, SaturatedFat 7.7, Cholesterol 46.6, Sodium 168.6, Carbohydrate 48.3, Fiber 0.7, Sugar 41.4, Protein 2.5
CHOCOLATE VELVET PIE
This is the recipe from the back of the bag of Nestle Toll House Milk Chocolate Morsels and it is truly delicious! I wanted to post it here for safekeeping. Cooking time is an estimated refrigeration time.
Provided by senseicheryl
Categories Pie
Time 3h10m
Yield 8 inch pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
- Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.
Nutrition Facts : Calories 361.6, Fat 30.4, SaturatedFat 15.6, Cholesterol 73.6, Sodium 266.7, Carbohydrate 18.8, Fiber 0.6, Sugar 8.8, Protein 4.5
CHOCOLATE VELVET CUPCAKES
Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g
CHOCOLATE VELVET POUND CAKE
The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.
Provided by LMillerRN
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
- Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
- Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
- Sift powdered sugar over top of cake.
Nutrition Facts : Calories 496.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 82.8, Sodium 300.8, Carbohydrate 72.5, Fiber 2.5, Sugar 51.8, Protein 5.7
VELVET CHOCOLATE SAUCE
I don't even know where I got this recipe. It tastes wonderful on vanilla ice cream and is very easy to make. If you are concerned about using corn syrup this recipe works equally well using honey as a substitute.
Provided by LARavenscroft
Categories Sauces
Time 5m
Yield 2 1/3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
- Add chocolate chips and butter; stir until smooth.
- Remove from heat and stir in corn syrup.
- Stir in vanilla.
- Serve over ice cream.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 338.8, Fat 15.5, SaturatedFat 9.3, Cholesterol 7.6, Sodium 43.6, Carbohydrate 55.8, Fiber 2.5, Sugar 41.2, Protein 1.8
CHOCOLATE VELVET RECIPE
Provided by davidgoodman
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 425 F degrees. 2. Butter a small jelly-roll pan and on it place a sheet of bakers parchment or waxed paper. Butter paper lightly and sprinkle evenly with flour. Whip whole eggs with yolk and sugar until mixture is very pale and forms ribbons when a little is dribbled back into the bowl from the tip of the mixing spoon. Fold in sifted cornstarch and grated lemon rind. Spread evenly into prepared pan. Bake for about eight minutes, or until cake is golden brown but still moist. The cake must be pliable enough to fit into a mold. When it has cooled for 10 minutes, cut cake in strips that can be fitted into charlotte mold or bowl. Mold should be completely lined with no spaces showing. Set aside. Praline Paste: Pulverize both almonds and hazel nuts in a blender or food processor. They should be very fine. Set aside. Brush a platter with vegetable oil. Place sugar in a heavy-bottomed saucepan and moisten with lemon juice. Place over high heat stirring constantly until sugar melts completely and turns light brown. Watch this carefully as it will begin to take on color all at once. Remove from heat and keep stirring until sugar is the medium brown color of brewed tea. Pour onto oiled platter and set to cool. When hard and crisp pulverize in blender or food processor. Combine with pulverized nuts and set aside. The filling: Melt butter and set aside. Me1t chocolate in a double boiler and set aside. Dissolve coffee in rum and queurs and mix until smooth. Whipped egg yolks with sugar until firm and Xxx. Beat egg whites to soft peaks. Fold praline paste into egg yolk mixture, then fold in cooled melted butter and chocolate. Mix thoroughly. Fold in whipped cream and finally fold in beaten egg whites. Pour in the mold lined with the roulade and chill until set about three to four hours. The chocolate glaze: Melt chocolate in a double boiler. When melted stir in hot water, a tablespoonful at a time. Mix until smooth. Assembling the cake: Unmold the chilled filled roulade cake. To do this you will need a bowl slightly larger than the cake mold. Invert the mold so the roulade cake is turned out into the larger bowl. Gently and evenly pour the hot chocolate glaze back and forth over the roulade. Repour extra glaze that runs into larger bowl. Pour from side to side until mold is covered. With a large spatula, lift cake onto platter.
CHOCOLATE VELVET ICE CREAM
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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