http://chocolatetotals.com/cake/how-to-make-chocolate-cake-without-cocoa-powder/ Center For All Chocolate flavor In Your Opinion Mon, 26 Apr 2010 06:50:37 -0400 http://wordpress.org/?v=2.9.2 hourly 1 http://chocolatetotals.com/cake/how-to-make-chocolate-cake-without-cocoa-powder/comment-page-1/#comment-1195 Mr.FJ Thu, 18 Feb 2010 05:26:24 +0000 http://chocolatetotals.com/cake/how-to-make-chocolate-cake-without-cocoa-powder/#comment-1195 just make a chocolate cake but with melted chocolate instead of powder just make a chocolate cake but with melted chocolate instead of powder

]]> http://chocolatetotals.com/cake/how-to-make-chocolate-cake-without-cocoa-powder/comment-page-1/#comment-1194 Photo Student Wed, 17 Feb 2010 23:50:36 +0000 http://chocolatetotals.com/cake/how-to-make-chocolate-cake-without-cocoa-powder/#comment-1194 Chocolate Truffle Cakes Ingredients Makes 6 individual cakes * 5 tablespoons unsalted butter, plus more for muffin tin * 1 tablespoon all-purpose flour, plus more for dusting * 14 ounces semisweet chocolate, chopped (You can use chips) * 2 tablespoons sugar * 2 large eggs * 1/4 teaspoon salt Directions 1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. 2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) 3. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.http://www.marthastewart.com/recipe/choc… Chocolate Truffle Cakes
Ingredients
Makes 6 individual cakes
* 5 tablespoons unsalted butter, plus more for muffin tin
* 1 tablespoon all-purpose flour, plus more for dusting
* 14 ounces semisweet chocolate, chopped (You can use chips)
* 2 tablespoons sugar
* 2 large eggs
* 1/4 teaspoon salt
Directions
1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
3. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.http://www.marthastewart.com/recipe/choc…

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