4 Dark Chocolate Recipes

Can’t get enough of dark chocolate? Here are different ways to enjoy them with your family.

No-Egg Black Forest Cake

Ingredients: 1 chocolate sponge cake, 4 cups beaten whipped cream, 16 pieces halved cherries, ¾ cup water, ½ cup sugar, 1 ¼ cups chocolate curls, and 10 whole cherries

Preparation: Make a sugar syrup by combining water and sugar in a pan over medium heat. Stir until sugar has dissolved for 5 minutes, then remove from heat and cool. Meanwhile, slice the sponge cake into 3 equal horizontal layers. Take the bottommost layer and soak it with 2 tablespoons of the sugar syrup. Next, spread 1 cup beaten whipped cream using a spatula and arrange half the halved cherries on it. Repeat the process for the second layer.

Place the topmost layer and soak it with the remaining syrup, spread remaining whipped cream on top and cover all the sides of the cake including the second and bottom layers. Sprinkle ¾ cup chocolate curls on top and distribute ½ cup of the curls on the sides of the cake. Place the whole cherries on top. Refrigerate until cooled before serving.

Cola Chocolate Ice Cream Float

Ingredients: 2 cups chilled Coca-Cola, ½ cup chocolate ice cream, and 2 scoops chocolate ice cream for toppings

Preparation: In a blender, combine, Coca-Cola and ½ cup chocolate ice cream until smooth. Serve immediately in tall glasses with a topping of chocolate ice cream.

Mango Chocolate Cake

Cake Ingredients: 1 ½ cups whipped cream, ¼ cup mango puree, 1 7-inch chocolate sponge cake, and 1 cup sugar syrup

Cake Toppings: 1 cup whipped cream, 3 tablespoons mangoes, and ¼ cup chocolate vermicelli

Preparation: To make the cake, whisk ¼ whipped cream with mango puree until smooth then set aside. Meanwhile, divide the chocolate sponge cake into 2 horizontal halves. Soak the bottom layer with ½ sugar syrup then spread the mango-cream mixture on top. Refrigerate for 20 minutes.

Repeat the same process for the other half of the cake and refrigerate for 20 minutes. When ready, run a pastry comb on the sides of the cake. Fill a piping bag with 1 cup whipped cream and make borders for the cake. Next, fill a piping bag with chocolate vermicelli and make swirls around the cake. Once you’re done decorating, garnish cake with chopped mangoes.

Molten Chocolate Lava Cake

Ingredients: 8 ounces bittersweet chocolate, 1 tablespoon all-purpose flour, 3 eggs, 3 egg yolks, 1 teaspoon vanilla, 1/3 cup granulated sugar, ¾ cup butter and additional 2 tablespoons butter, and powdered sugar

Preparation: Grease ramekins of custard cups with 2 tablespoons butter then arrange them in a baking pan. Meanwhile, in a saucepan over low heat, combine ¾ cup butter with bittersweet chocolate until the chocolate has melted. Stir continuously then set aside to cool. In a bowl, beat eggs with granulated sugar, egg yolks, and vanilla using a mixer on high speed for 8 to 10 minutes.

Once thick and yellowish in color, gradually fold in 1/3 of the chocolate mixture. Next, fold the remaining chocolate mixture and flour gradually until combined. Pour the batter into the prepared ramekins or cups. Bake for 12 minutes at 425°F. Cook for 3 minutes then loosen the cakes from the sides and invert into plates. Sift powdered sugar on top before serving.

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