ALL-IN-ONE CHOCOLATE CAKE
This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
- Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
- For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
- Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
- Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 113 milligrams, Sugar 47 grams, TransFat 1 gram
FOOD PROCESSOR CAKE - LIME CHOCOLATE CHIP
It's a no stress recipe, quick, yummy and perfect for tea times. I usually make this when I'm short on time or too lazy to make anything elaborate.
Provided by EasyCookin2012
Categories Dessert
Time 40m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 10
Steps:
- *Prep Work: Preheat oven at 180C
- In a medium bowl, mix flour. Chocolate chips and baking powder using a fork. (Dry Ingredients).
- Using a lemon zestor, create lime rinds from the 2limes and take out the juice. (If you don't have a zestor, you may use vegetable peeler or completely omit this step).
- In a food processor, add sugar, oil, vanilla essence and pulse for 30secs.
- Add eggs and pulse for a min (making sure the eggs are nicely mixed).
- Add lime zest, juice, yellow food color and pulse for 30secs.
- Now add "dry ingredients" to this and give it a quick pulse (2-3pulse) making sure not to chop the chocolate chips.
- Pour the mixture in the loaf pan, sprinkle some chocolate chip on top and bake for 30min at 180°C.
- After 30min, insert toothpick/thin knife and if it comes clean, plan the loaf pan on a cooling rack.
- Serve with tea/coffee or eat it as is.
Nutrition Facts : Calories 367.8, Fat 24, SaturatedFat 5.5, Cholesterol 62, Sodium 379.6, Carbohydrate 36.1, Fiber 2, Sugar 17.1, Protein 4.9
CHOCOLATE LIME CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
- In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.
- Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
- Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
- Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.
CHOCOLATE CHIP CAKE
A super easy no frosting cake that is delicious warm from the oven. One of my family's favorite cakes of all time.
Provided by JEB7527
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 389.7, Fat 16.1, SaturatedFat 6.9, Cholesterol 59, Sodium 368.2, Carbohydrate 59.5, Fiber 1.5, Sugar 42, Protein 4.9
CHOCOLATE & LIME CAKE
Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate - an irresistible flavour pairing
Provided by Diana Henry
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
- Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
- Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
- To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
- To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
- Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.
Nutrition Facts : Calories 855 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 74 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
LIME CHOCOLATE CAKE
A tasty chocolate cake with a fresh hint of lime and no added fat! This makes a small cake - you might actually prefer to call it a crustless pie! The recipe comes from Maria Ohrn's cookbook Kladdkakor.
Provided by stormylee
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C.
- Grease and flour a 22 - 24 cm round cake pan (with a removable bottom).
- Beat eggs and sugar with an electric mixer until thick and cream-coloured.
- Combine flour, baking powder, cocoa powder, vanilla sugar and salt; add to the egg and sugar mixture, mixing carefully.
- Add quark and lime zest, stir to combine.
- Pour batter into the prepared pan and bake in the preheated oven for 15-20 minutes (depending on how soft you want the cake to be).
- Let the cake cool before removing it from the pan.
- Dust the cake with powdered sugar, decorate with thin lime slices and serve with whipped cream.
Nutrition Facts : Calories 83.5, Fat 3.2, SaturatedFat 1.1, Cholesterol 105.8, Sodium 163.5, Carbohydrate 10.9, Fiber 2, Sugar 1, Protein 5
EASY CHOCOLATE CHIP COOKIE CAKE
I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar.
Provided by Megan
Categories Desserts Chocolate Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.
- Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.
- Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 44.7 g, Cholesterol 68.5 mg, Fat 19.2 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 280.5 mg, Sugar 31.5 g
CHOCOLATE CHIP LIME COOKIES
These are chocolate chip cookies with a hint of lime, which gives them a nice darker shade and a noticeably different taste. If you use the iced tea scoop instruction, instead of the tablespoon method, the cookies will take somewhere between 15 and 18 minutes to cook.
Provided by Sacha Lynn
Categories Drop Cookies
Time 50m
Yield 16-48 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugars until they are fluffy (medium setting on a mixer).
- Gradually add eggs and vanilla and beat well.
- Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended.
- Stir in lime extract and chocolate chips.
- Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
- Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown.
- Remove from oven and let cool completely.
Nutrition Facts : Calories 268.6, Fat 12.9, SaturatedFat 7.8, Cholesterol 57.4, Sodium 211.6, Carbohydrate 34.1, Fiber 0.6, Sugar 17.5, Protein 3.3
More about "food processor cake lime chocolate chip recipes"
CHOCOLATE CHIP LOAF CAKE (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (71)Category Dessert
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled– that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
FOOD PROCESSOR CAKE – LIME CHOCOLATE CHIP - TASTY …
From tastykitchen.com
5/5 (1)
MOIST AND TENDER CHOCOLATE CHIP CAKE - PRETTY.
From prettysimplesweet.com
RECIPE AND STORY: FOOD PROCESSOR CHOCOLATE CAKE
From thebakingwizard.com
FOOD PROCESSOR CAKE (MIX OF CHOCOLATE CHIP & LIME)
From easycookingwithmolly.com
Estimated Reading Time 1 min
CHOCOLATE CHIP CAKE WITH BUTTERCREAM | BAKED BREE
From bakedbree.com
JUST THE RECIPE: FOOD PROCESSOR CHOCOLATE CAKE
From thebakingwizard.com
19 CUPCAKE RECIPES EVERYONE WILL ADORE - MSN
From msn.com
FROM LEMON DRIZZLE TO GINGERBREAD: OUR BEST-EVER CAKE RECIPES
From msn.com
INCREDIBLE CHOCOLATE RECIPES EVERYONE WILL LOVE - MSN
From msn.com
BEST CHOCOLATE CHIP CAKE RECIPE - HOW TO MAKE CHOCOLATE CHIP …
From countryliving.com
FOOD PROCESSOR CHOCOLATE CHIP COOKIES - BETTER HOMES & GARDENS
From bhg.com
FOOD PROCESSOR CAKE – LIME CHOCOLATE CHIP | RECIPE - PINTEREST
From pinterest.com
20 BEST FOOD PROCESSOR RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NIGEL SLATER’S RECIPES FOR CHOCOLATE MASCARPONE CAKE, AND …
From theguardian.com
KEY LIME PIE WITH CHOCOLATE-ALMOND CRUST RECIPE - FOOD & WINE
From foodandwine.com
EASY CHOCOLATE CHIP CAKE - GOOD TO | BAKING RECIPES | GOODTO
From goodto.com
ICE CREAM CAKE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
GLUTEN FREE CARROT CAKE | CHANGING HABITS
From changinghabits.com.au
34 BAKING RECIPES TO MAKE THE MOST OF YOUR FOOD PROCESSOR
From seriouseats.com
FOOD PROCESSOR CAKE RECIPES - THE ANSWER IS CAKE
From theansweriscake.com
You'll also love