17 chocolate cakes centers Recipes

butter, bittersweet chocolate, eggs, egg yolks, white sugar, all-purpose flour

butter, bittersweet chocolate, eggs, egg yolks, sugar , plus, sugar, all-purpose flour

bittersweet chocolate, chopped, butter, cut in pieces, eggs, separated, sugar, flour, vanilla ice cream or creme fraiche or whipped cream, for serving

centers, bittersweet chocolate, heavy cream, cakes, bittersweet chocolate, unsalted butter, whole large eggs, egg yolks, sugar, vanilla extract, cake flour

dark semi-sweet chocolate, butter, vanilla extract, eggs, separated, room temperature, cake flour, salt, cream of tartar, sugar, dark semi-sweet chocolate, heavy cream, butter

yellow cake mix, egg, beaten, butter, softened, center, semisweet chocolate chips, cream cheese, softened, sugar, eggs, beaten, vanilla extract

food cake mix (regular size), shortening, sugar, marshmallow creme, vanilla extract, chocolate frosting

sugar, water, ice wine, butter, powdered sugar, corn syrup, raspberry puree, all-purpose flour, pasteurized egg yolks, pasteurized egg whites, sugar, butter, semisweet chocolate, chopped, all-purpose flour , sifted

a very good bitter chocolate (at least 56% chocolate butter content), butter, eggs, sugar, flour

butter (soft ), sugar, eggs (beaten ), flour, baking soda, pt sour cream, milk, vanilla, chocolate chips, topping / center, sugar, cinnamon

chocolate chips, soft tofu or 12 oz silken tofu, honey, vanilla, splenda sugar substitute, fat free cream cheese or 8 oz reduced-fat neufchatel cheese, graham cracker pie crust

heavy cream, bittersweet chocolate (i use a bag of chocolate chips), cocoa (preferably , but not absolutely, valrhona or cocoa barry extract. supermarket cheap stuff works also), boiling water, vanilla, mayonnaise (i use fat free and it works fine), cake flour (i rarely ever sift as i find that seems to always measure right. i know.. i should), sugar, baking soda, salt

unsalted butter, semisweet chocolate chips, powdered sugar , sifted, egg yolks, eggs, bourbon, cake flour , sifted, canola oil, green plantain, peeled and thinly sliced, ripe banana, sugar, salted caramel sauce, to serve , recipe follows, heavy cream, sugar, sea salt

fine-quality bittersweet chocolate (not unsweetened ), heavy cream, all-purpose flour, ground ginger, baking soda, salt, unsalted butter, dark brown sugar, eggs, sour cream, unsulfured molasses, ginger creme anglaise

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.