MINI DOUBLE DIABLO CUPCAKES
This recipe can also be used to make one 8-inch cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36 mini cupcakes
Number Of Ingredients 11
Steps:
- Combine raisins and whiskey in a small bowl. Cover with plastic and let stand, at room temperature, for at least 4 hours and up to overnight.
- Heat oven to 350 degrees. Butter 36 mini cupcake pans and dust with flour, making sure to coat tins evenly. Tap out excess flour.
- In the top of a double boiler set over simmering water, melt chocolate with 2 tablespoons water. Add butter, stirring until mixture is smooth.
- In a large bowl, beat egg yolks with sugar and a pinch of salt until thick and light. Stir in melted chocolate mixture. Add flour, almonds, reserved raisins and whiskey mixture. Stir to combine.
- Beat egg whites with a pinch of salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Using a small ice cream scoop, scoop batter into prepared cupcake pans. Bake until just beginning to pull away from the sides of pan (the center should still be moist), about 12 minutes. Cool cupcakes in pans 5 minutes. Remove cupcakes from pans; transfer to a wire rack to cool completely.
- Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts.
- Place cupcakes on a baking sheet lined with a cooling rack. Dip each cupcake in ganache. Transfer to a wire rack. Let cupcakes stand until ganache is set, about 30 minutes.
DOUBLE DIABLO CAKE
This cake recipe is adapted from "Martha Stewart Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.
- Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.
- In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.
- Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.
- In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.
DOUBLE DIABLO
If you love a flourless chocolate cake, this one comes close to perfect. It is rich, decadent and very different. A friend that caters gave me this recipe after I tasted it at one of her parties. It is to die for, but leave your diet behind...not for the faint of heart.
Provided by Lucille Hoerle
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Soak raisens in scotch overnight. Preheat oven to 350. Butter a 12 inch cake pan and line bottom with parchment paper and butter and flour paper. In top of a double boiler, melt the chocolate with the water Stir in the butter bit by bit until mixture is smooth. Beat the egg y9okes with the sugar until thick and creamy. Stire into the chocolate. Add the flour and almonds, then the raisins and scotch. Mix together gently.
- 2. Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture taking care to deflate the mixture as little as possible. Pour the batter into the prepared pan, smooth the top and bake for approximately 25 mins. The cake should be moist in the center but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 min. before turning out onto a rack to cool.
- 3. Icing: 8 oz. semisweet chocolate 1 cup heavy cream Melt the chocolate in the cream, whisking until smooth. Pour over cake smoothing with a spatula.
DOUBLE DIABLO CAKE
This double diablo cake makes for a tasty, chocolate-filled dessert that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch or two 8-inch cakes
Number Of Ingredients 11
Steps:
- Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
- Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
- In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
- In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
- Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
- Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.
THE BEST QDOBA QUESO RECIPE
Provided by Katie Clark
Time 1h40m
Number Of Ingredients 9
Steps:
- Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
- Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
- If using the stove, cook on low for about an hour, stirring occasionally.
- After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.
Nutrition Facts : Calories 261 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 546 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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