HOT CHOCOLATE CAKE RECIPE REAL SIMPLE RECIPES

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FLOURLESS SPICED HOT CHOCOLATE CAKE RECIPE | REAL SIMPLE



Flourless Spiced Hot Chocolate Cake Recipe | Real Simple image

Inspired by the delicacy that is a spicy, Mexican hot chocolate this crackly, flourless cake takes some of those striking flavors to form a fudgy torte in this easy dessert recipe.

Provided by Ananda Eidelstein

Total Time 3 hours 0 minutes

Number Of Ingredients 10

½ cup unsweetened cocoa powder, plus more for dusting
1 teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon kosher salt
8 ounces semisweet chocolate chips (1¼ cups)
10 tablespoons (1¼ sticks) unsalted butter, plus more for pan
6 large eggs, separated
½ cup packed dark brown sugar
½ cup granulated sugar
Chocolate shavings and crème fraîche, for serving

Steps:

  • Preheat oven to 350°F with rack in middle position. Lightly coat bottom and sides of a 9-inch springform baking pan with butter; place on a large, rimmed baking sheet. Whisk cocoa powder, cinnamon, cayenne, and salt in a small bowl.
  • Place chocolate chips and butter in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until completely melted, about 90 seconds. Stir until smooth and well combined. (Or melt on stove; see below.) Let cool for 10 minutes.
  • Meanwhile, beat egg yolks and brown sugar with an electric mixer on medium speed until smooth and creamy, about 1 minute. Reduce speed to low; add cocoa powder mixture and beat until well combined, about 1 minute. Stir in melted chocolate until well combined.
  • Beat egg whites in a clean, large bowl with an electric mixer on medium-high speed until foamy, 1 to 2 minutes. Gradually add granulated sugar, beating until mixture is very glossy, whites have tripled in size, and soft peaks form, 3 to 4 minutes. Gently fold a quarter of egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture, being careful not to deflate mixture, until just incorporated and no white streaks remain. Pour batter into prepared pan and smooth top.
  • Bake with pan on baking sheet until cake is puffed and slightly cracked around edges and no longer jiggles in center, 35 to 38 minutes. Transfer pan to a wire rack; let cool completely, about 2 hours. (Cracks will become more prominent as cake cools.)
  • Remove springform collar from pan. Lightly dust cake with cocoa powder using a small fine-mesh strainer. Top with chocolate shavings. Slice and serve with a dollop of crème fraîche.

HOT CHOCOLATE CUPCAKES RECIPE | REAL SIMPLE



Hot Chocolate Cupcakes Recipe | Real Simple image

Provided by Stacy Adimando

Categories     Seasonal Meals

Total Time 1 hours 45 minutes

Yield makes 18 to 24 cupcakes

Number Of Ingredients 18

¾ cup unsweetened cocoa powder (not Dutch)
? cup boiling water
2 large eggs
? cup vegetable oil
1 teaspoon pure vanilla extract
1?? cups all-purpose flour
? cup whole milk
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon Kosher salt
1?½ cups granulated sugar
small bar chocolate, for garnish
marshmallow bits or miniature mashmallows, for garnish
2?½ cups granulated sugar
6 large egg whites
½ teaspoon cream of tartar
¼ teaspoon pure vanilla extract
pinch of salt

Steps:

  • Preheat the oven to 350º. Line cupcake pans with 24 paper liners.
  • In a large heat proof bowl, combine the cocoa and hot water; whisk until the cocoa is dissolved. Let cool 5 minutes.
  • In a medium bowl, beat the eggs. Whisk in the granulated sugar, oil, vanilla and salt until well combined. Whisk in the cocoa mixture.
  • In a separate medium bowl. Add the flour, milk, baking powder and baking soda. Whisk until just combined, then add to the egg mixture and mix just until incorporated. Divide among the cupcake liners and bake until the cupcakes have risen and a toothpick or cake tester inserted through the center of one comes out clean, about 18 minutes.
  • Make the frosting: Fill a medium saucepan with 1 inch of water and bring to a low simmer. In the bowl of a stand mixer, add all of the frosting ingredients; whisk well to combine. Place the bowl atop the simmering water and let cook, whisking frequently, until the egg whites feel warm and the sugar appears dissolved, about 2 minutes.
  • Transfer the egg white mixture to the stand mixer and whisk (with a whisk attachment) on high speed until soft peaks form, 4 to 5 minutes.
  • Transfer the marshmallow frosting to a piping bag fitted with a round attachment. Pipe a thick layer of frosting onto each cupcake. Garnish with shaved chocolate and a few marshmallow bits.

Nutrition Facts : Calories 270 calories, CarbohydrateContent 55 g, CholesterolContent 20 mg, FatContent 5 g, FiberContent 1 g, ProteinContent 4 g, SodiumContent 120 mg, SugarContent 45 g

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