MINI HOT CHOCOLATE CAKES
Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
- Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.
Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg
MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES
Make and share this Mexican Hot Chocolate Mini-Bundt Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 mini-bundt cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
- In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
- Beat eggs and buttermilk together and set aside.
- Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
- Add in cocoa powder and espresso; stir until thoroughly combined.
- Add the egg mixture to the chocolate mixture.
- Stir in the remaining 1 cup sugar, vanilla, and almond extract.
- Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
- Pour the batter into the prepared Mini-Bundt pans.
- Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
- Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6
HOT CHOCOLATE BUNDT CAKE
This intensely decadent, triple chocolate Bundt cake is the perfect dessert to place on a Christmas dinner table and enjoy with family and friends.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 14
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
- In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
- In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
- Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Nutrition Facts : Calories 550, Carbohydrate 54 g, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 340 mg
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