137138 orange and chunksa dark chocolate pound cake Recipes

cake flour, unsweetened cocoa powder, baking soda, baking powder, salt, unsalted butter, sugar, eggs, buttermilk, vanilla, strong brewed coffee, dark chocolate ganache, bittersweet chocolate, unsalted butter, cornstarch, unsweetened cocoa powder, sugar, divided, milk, divided, egg, egg yolks, dark chocolate ganache ( )

cake flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, room temperature, sugar, eggs, sour cream, vanilla extract, semisweet miniature chocolate chips (about 6 1/2 oz), sweetened strawberries, strawberry ice cream, bittersweet chocolate sauce

chocolate fudge cake mix, eggs, vegetable oil, water, prepared chocolate fudge frosting

dark chocolate cake mix (reserve 2/3 cups), butter, softened, egg, chopped pecans, eggs, cake mix (previously reserved), powdered sugar, chocolate ice cream, softened, vanilla, chocolate chips (semi-sweet)

italian almond cookies, orange liqueur, dark chocolate, mascarpone cheese

dark chocolate , chopped into button sized pieces, butter, room temperature, eggs (2 whole, 4 separated ), sugar , plus, sugar, cointreau liqueur (optional), grated orange zest (optional), cream, vanilla extract, cointreau liqueur (optional), unsweetened cocoa powder, for sprinkling

dark chocolate bars with 75% cocoa, eggs, suar, butter, cupcake sized baking tins, raspberries ( optional for serving), orange slice ( optional for serving)

dark chocolate (78% cocoa), chopped into small pieces, sugar, flour, freshly crushed pink peppercorn, softened butter, eggs, icing and glaze, dark chocolate, chopped into small pieces, sugar, freshly crushed pink peppercorn, heavy cream, raspberry jam, whiskey

dark chocolate chips, heavy whipping cream, orange extract, sugar

cake flour (not self-rising), unsweetened dutch-process cocoa powder, salt, unsalted butter, softened, granulated sugar, vanilla, eggs, instant espresso powder dissolved in 1/4 cup warm water, sugar for sifting over cake if desired

cake, all-purpose flour, dutch processed cocoa powder, salt, eggs, at room temperature, egg large yolks, at room temperature, pure vanilla extract, instant espresso powder, unsalted butter (3 sticks), room temperature, sugar, bittersweet chocolate, roughly chopped, chocolate glaze, bittersweet or semisweet chocolate, finely chopped, unsalted butter (1 stick), honey, equipment : 10 cup bunt pan

dark chocolate, coarsely chopped, unsalted butter, chopped, caster sugar, eggs, separated, pecan meal (see notes ), pecan nuts, coarsely chopped, dark chocolate, grated, pecan nuts, toasted, coarsely chopped, to serve, dark chocolate , eating, coarsely chopped, thickened cream, baileys irish cream (see notes )

cake flour, all-purpose flour, baking soda, baking cocoa, granulated sugar, brown sugar, melted butter, eggs, melted dark chocolate, vanilla, chocolate chips , rice krispies, coconut flakes, etc

cake, godiva dark chocolate, finely chopped, chestnut puree, eggs, separated, superfine sugar or confectioners sugar, icing, godiva dark chocolate, finely chopped, egg yolk, unsalted butter, rum or 1 tsp extract (optional), superfine sugar or confectioners sugar, heavy cream , softly whipped, chestnut puree is available at gourmet and specialty food shops and many supermarkets

flour, baking powder, baking soda, salt, butter, at room temperature, white sugar, egg, orange , zest of (about 2-3 tsp), dried cranberries (you know, craisins), dark chocolate chips

dark chocolate cake mix, instant chocolate pudding mix, oil, warm water, chocolate chips, sour cream, eggs, vanilla extract

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

dark chocolate cake mix, vanilla instant pudding, sour cream, semi sweet chocolate chips (i use nestles), eggs, canola oil, kahlua