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Flourless Chocolate Cake II
INGREDIENTS:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
DIRECTIONS:
| 1. |
Preheat oven to 300 degrees F
(150 degrees C). Grease an 8 inch round cake pan, and dust with
cocoa powder. |
| 2. |
In the top of a double boiler
over lightly simmering water, melt chocolate and butter. Remove
from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour
into prepared pan. |
| 3. |
Bake in preheated oven for 30
minutes. Let cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely. Slices can also be reheated for 20 to
30 seconds in the microwave before serving. |
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Chocolate Mousse Cake I
INGREDIENTS:
1 cup white sugar
1 cup butter
1 cup water
1 teaspoon instant coffee granules
16 (1 ounce) squares semisweet chocolate
8 eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
DIRECTIONS:
|
| 1. |
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch springform pan. |
| 2. |
Heat white sugar, butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil. |
| 3. |
BBake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours. |
| 4. |
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake. |
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Lisa's Chocolate Chocolate Chip Cake
INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS:
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| 1. |
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. |
| 2. |
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. |
| 3. |
Bake for 1 hour. Allow to cool. |
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