CHOCOLATE TEA CAKES RECIPES
MOLTEN CHOCOLATE CAKES RECIPE - JEAN-GEORGES VONGERICHTEN ...
It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original is in a class by itself. Here, Food & Wine presents his perfect recipe. Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour.Related: More Decadent Chocolate Dessert Recipes
Provided by Jean-Georges Vongerichten
Categories Desserts
Total Time 35 minutes
Yield MAKES FOUR 6-OUNCE CAKES
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
TEA CAKES RECIPE | ALLRECIPES
My husband's great-grandmother's tea cake recipe.
Provided by BeckyL
Categories Drop Cookies
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 dozen tea cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 173.7 calories, CarbohydrateContent 24.5 g, CholesterolContent 20.3 mg, FatContent 7.8 g, FiberContent 0.4 g, ProteinContent 1.7 g, SaturatedFatContent 4.9 g, SodiumContent 101.3 mg, SugarContent 12.6 g
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TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
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CHOCOLATE YULE LOG | CAKES | RECIPES | DOVES FARM
A traditional, iconic and festive cake for those who love chocolate.
From dovesfarm.co.uk
Reviews 5
From dovesfarm.co.uk
Reviews 5
- Chocolate Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Chocolate Filling Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft. Gently unroll the cold sponge. Spread the filling all over the inside of the sponge. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy. Sieve the icing sugar into the bowl and beat until combined. Gently melt the chocolate and mix this into the bowl. Spread the topping over the rolled-up sponge. Drag a fork through the icing to create a log texture.
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SOUTHERN TEA CAKES RECIPE: HOW TO MAKE IT
There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies. They're so simple and quick to make.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 252 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 252 calories per serving
- In a bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. , Drop by tablespoonfuls 2-1/2 in. apart onto greased baking sheets. Bake at 350° for 15-20 minutes.
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RUSSIAN TEA CAKES RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
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From foodnetwork.com
Reviews 5
Total Time 40 minutes
Category dessert
Reviews 5
Total Time 40 minutes
Category dessert
- Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.
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CHOCOLATE SEMIFREDDO | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 211 calories per serving
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 211 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together – see the full collection of menus here. GET AHEAD Line a 1.5-litre freezer-proof terrine mould or loaf tin with a double layer of clingfilm, letting it overhang at the edges. Melt the chocolate in a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Remove and allow to cool while you separate the eggs. Whisk the egg whites with a pinch of sea salt until super-stiff, then in a separate bowl, whisk the cream with the sugar until it forms soft peaks. Stir the rice pudding and cocoa into the melted chocolate, then whisk up the egg yolks and fold in with a spatula, followed by the cream. Finally, fold in the whites, working from the outside in and from bottom to top, until fully mixed but being mindful to retain as much air as possible. Pour into the lined mould, fold in the overhanging clingfilm to cover, then freeze overnight. TO SERVE Move the semifreddo from freezer to fridge 2 hours before you want to eat so you have a semi-frozen, sliceable dessert. Turn it out on to a serving platter, and sprinkle over the Hazelnut brittle and Spiced dust. Nice with shaved or grated chocolate, too.
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This recipe took me back to when I was a little girl growing up in Forrest City, Arkansas. Ms. Lucy (a grandma figure) used to baby sit me and she made tea cakes that looked and tasted JUST LIKE these! I am almost 50 years old and I've tried many tea cake recipes trying to recapture the taste and texture of Ms. Lucy's tea cakes.
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This recipe took me back to when I was a little girl growing up in Forrest City, Arkansas. Ms. Lucy (a grandma figure) used to baby sit me and she made tea cakes that looked and tasted JUST LIKE these! I am almost 50 years old and I've tried many tea cake recipes trying to recapture the taste and texture of Ms. Lucy's tea cakes.
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CHOCOLATE CAKE - WIKIPEDIA
Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners.The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas were added to traditional cake recipes…
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MOM'S RUSSIAN TEA CAKES | CRAZY FOR CRUST
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MOM'S RUSSIAN TEA CAKES | CRAZY FOR CRUST
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EASY TEA CAKES RECIPE | FOOD NETWORK
Preheat the oven to 350 degrees F. Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, …
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CAKE - WIKIPEDIA
Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.. The most commonly used cake …
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RUSSIAN TEA CAKES RECIPE - NATASHASKITCHEN.COM
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CHOCOLATE FUDGE CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
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20 RECIPES THAT ARE PERFECT FOR AN ELEGANT AFTERNOON TEA ...
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