Chocolate Caramel Crispy Cakes

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)

Special equipment: approximately 40 mini muffin papers

Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Quadruple Chocolate Loaf Cake

Cake:
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels

Syrup:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar

1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish

Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.

Take whatever you need out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.

Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.

Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.

Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.

Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.

Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake

Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

Cake:
3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
Frosting:
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
Ganache:
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy creamTo make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
Serve the cake cold or allow it to come to room temperature before serving.

Bittersweet Chocolate Cloud Cake

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe followsPreheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honeyPut chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Chocolate Black-out Cake with Ganache Drizzle

For the cake:
6 tablespoons butter
1 cup coffee
1 cup minus 2 tablespoons buttermilk
2 eggs
1 1/2 cups plus 2 tablespoons sugar
1 cup plus 4 tablespoons cake flour
1 teaspoon salt
1/2 cup cocoa powder
1 teaspoon baking powder
1 3/4 teaspoons baking soda
2 teaspoons vanilla extract

For the ganache:
2/3 cup heavy cream
7 ounces bittersweet chocolate, chopped

For the chocolate curls:
1 pound block white chocolate

I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F.

To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk.

Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.

If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.

To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.

Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.

Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.

Individual Chocolate Indulgence Cake

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour

Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows

Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Preheat the oven to 400 degrees F.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.

For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.

Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.

The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

Frozen Chocolate Cookie Cake

Ganache and Filling:
1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels

Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Flourless Chocolate-Kahlua Cake with Cajeta

16 tablespoons (2 sticks) unsalted butter
8 ounces semisweet chocolate
7 egg yolks
1/2 cup sugar
1 1/2 ounces coffee liqueur (recommended: Kahlua)
Whites from 5 eggs
1 cup sliced almonds, toasted
Cajeta, recipe follows
Strawberry-lime salsa, recipe follows

Cajeta:
1/2 cup water
1 cup sugar
Approximately 1/2 cup heavy cream
2 tablespoons butter

Strawberry-Lime Salsa:
1 1/2 pints strawberries
2 key limes or 1 large lime, juiced
2 tablespoons sugar
1 1/2 tablespoons chiffonade of mint

Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.

Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.

Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.

When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

Chocolate-Ancho Chili Flourless Cake

2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons ancho chili powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamonPreheat the oven to 350 degrees F.

Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.

In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.

In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.

In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.

Remove from the oven and cool completely in the pan on a wire rack.

Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.

In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.

To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolatePlace 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

Peanut Butter Train Cake with Milk Chocolate Frosting

For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon double-acting baking powder
1 teaspoon salt
2 cups sugar
2 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 cup sour cream
1 tablespoon vanilla
2/3 cup water

For the frosting:
1 cup heavy cream
1 pound milk chocolate, broken into pieces
1 tablespoon light corn syrup
1 cup strawberry jam

Assorted candy and nuts for decoration, such as thick and thin licorice for the track, nonpareils for the wheels. Candy covered chocolate, chocolate cigarettes, candy-coated licorice, jujubes, and silvered almonds for the cargo.

Vanilla ice cream, as a accompaniment

Butter a 13 by 9 by 2-inch cake pan. Line the bottom with wax or parchment paper, butter the paper, and dust the pans with flour, shaking out the excess.

Preheat oven to 350 degrees F.

Into a small bowl, sift together the flour, baking soda, baking powder, and salt. In an electric mixer fitted with the paddle attachment or a hand held mixer beat together the sugar, butter, and the peanut butter until the mixture is light, creamy and combined well, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla, and the water. Add the flour mixture and mix until just combined. Transfer batter into the prepared pan, smoothing the top. Rap the pan three times on a hard surface to expel any air bubbles. Place the cake in the middle rack of oven, bake for 20 minutes, rotate the pan, and continue to bake another 20 minutes or until a tester comes out clean.

Let the cake cool in the pan on a rack for 10 to 15 minutes. Run a thin knife around the edges of the pans, invert the cake onto the rack, discard the paper, and let it cool completely. The cake may be made one day in advance and wrapped well.

Make the frosting: In a heavy bottom pan slowly heat the heavy cream. When the cream just comes to a boil pour it onto the chopped chocolate. Add the corn syrup and mix well with a wooden spoon or rubber spatula. Let mixture cool for about an hour or until it is firm enough to spread.

Assemble the "train": Trim the edges off of the cooled cake to make a perfect rectangle about 12 inches long. Slice the cake in half horizontally into 2 layers. Spread the jam on the bottom layer and place the remaining layer back on top of the jam. Cut the cake directly down the middle into halves and cut again into quarters. At this point, there should be 4 equal pieces of cake. Continue to take each quarter of the cake and cut into 3 equal rectangles. You should end up with 12 -2 inch wide pieces of cake. Take 1 piece of the cake and set aside. Frost each piece of the remaining pieces with the frosting. Take the reserved piece and cut it in half. Arrange it on top of one of the other pieces to form an engine car. Once the cake is frosted, arrange them like a train on a licorice "track" and decorate them with the candy and nuts. Serve the cake with ice cream.

Super Moist Chocolate Cake with Chocolate-Cinnamon Topping

Serving Ideas: To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce

For Mousse:
1 (12-ounce) package soft silken tofu
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)

Garnish: Chocolate sauce, confectioner's sugar, cocoa powder

Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

Chocolate Sybil Cake

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)

Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

Poun Cake with Vanilla Ice Cream and Chocolate Sauce

This is our old standby dessert on Sundays. Yummy
4 slices pound cake, 1-inch thick
1 pint vanilla bean ice cream
Chocolate syrup (recommended: Hershey brand)Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

Molten Chocolate Oooozy Cake

What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean George Vongerichtin and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Cakes:
11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour

Garnishes:
Chocolate Bergamot Paint, recipe follows
Cocoa nibs, as needed
Star Anise Ice Cream, recipe follows
Citrus Reduction, recipe follows
Confectioners' sugar, as needed
Cocoa powder, as needed

Equipment: 12 (8-ounce) foil tins

Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.

In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.

Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)

Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.

Chocolate Bergamot Paint:
4 1/2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup brewed tea (recommended: Earl Grey)
1/4 cup light corn syrupIn the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.

If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.

(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Yield: approximately 1 1/4 cups

Star Anise Ice Cream:
2 cups half-and-half
2 cups heavy cream
1 heaping tablespoon star anise pieces
3/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise
1 cinnamon stick
9 egg yolks
3/4 cup sugarIn a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.

In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.

Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.

Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions

Yield: 1 quart

Citrus Reduction:
1/2 cup orange juice
1/2 cup grapefruit juice
1/4 cup lemon juice
1/4 cup corn syrup

Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.

Yield: approximately 1/3 cup

Mini Molten Chocolate Cakes with Mocha Sauce

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.
4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot waterPosition rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see Tip.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

One-Bowl Chocolate Cake

While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup sugar or 1/4 cup
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar for dustingPreheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.Ingredient note:

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Deep-Fried Chocolate Pound Cake

2 cups corn flakes, finely crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
Bag Lady's Favorite Chocolate Pound Cake, recipe follows
Oil, for deep-frying
Powdered sugar, for sprinkling
Chocolate syrup, for drizzling
Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.

Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup.

Serve with whipped cream and a cherry.

The Bag Lady's Favorite Chocolate Pound Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment: 10-inch bundt pan

Preheat oven to 325 degrees F.

Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.

Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Yield: 16 servings

Moist Chocolate Polenta Cake

16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugarPreheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.

In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

Chocolate Angel Food Cake and Raspberry Parfait

1 store bought chocolate angel food cake, cut into cubes
1/4 cup framboise
1 cup very cold heavy cream
3 tablespoons sugar
3 tablespoons best-quality cocoa powder
1 teaspoon vanilla extract
1 pint fresh raspberries
Grated bittersweet chocolate
Drizzle cake cubes with framboise and toss to combine.

Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.

Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.