BEST CAKE BOOKS 2020 RECIPES

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MARY BERRY VERY BEST CHOCOLATE CAKE | DESSERT RECIPES



Mary Berry Very Best Chocolate Cake | Dessert recipes image

Mary Berry's wickedly rich chocolate cake recipe. For more recipes, go to redonline.co.uk

Provided by Red Online

Categories     low-cost    birthday party    baking

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

50 g

Fairtrade cocoa

6 tbsp.

boiling water

3

large eggs

50 mL

milk

175 g

self-raising flour

1 tsp.

baking powder

100 g

soft butter

300 g

caster sugar

150 g

Good Fairtrade chocolate broken into small pieces

5

fl.oz double cream

3 tbsp.

apricot jam

Steps:

  • Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases.
  • Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined ––  this can be done in a mixer or by hand.
  • Divide the cake mixture between the prepared tins.
  • Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin.
  • For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove from the heat and allow to become cold and nearly set. 
  • Spread the tops of each cake with apricot jam.
  • Fill the cakes with half of the icing, and spread the remainder on the top.
  • Take a small palette knife and from the centre of the cake, draw large “S” shapes to give a swirl effect.

TOP SECRET RECIPES | CHILI'S WHITE CHOCOLATE MOLTEN CAKE



Top Secret Recipes | Chili's White Chocolate Molten Cake image

Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up. Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Nutrition Facts : Calories 730 calories

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Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up. Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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