Best Chocolate Regal Recipes
REGAL CHOCOLATE SAUCE
Top ice cream or cheesecake with our Regal Chocolate Sauce recipe! In less than 10 minutes, this chocolate sauce recipe makes a rich, tasty dessert sauce.
Provided by My Food and Family
Categories Recipes
Time 9m
Yield Makes 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted.
- Add sugar; mix well. Microwave 3 min. or until sugar is dissolved, stirring after 2 min.
- Stir in butter and vanilla until butter is completely melted and mixture is well blended.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 1 g
CHOCOLATE REGAL
Steps:
- MAKE CAKE: Preheat oven to 350' F. Line the bottom of a 9" springform pan with parchment paper. Butter the sides of the pan and the paper only. Wrap the bottom and sides of the pan with heay duty tin foil to elimnate leaking. In a heavy 2-qt. saucepan, melt choclate, milk, and salt, stirring frequently. This does NOT have to be smooth. Transfer chocolate to the large bowl of an electric mixer. Beat on LOW speed only until smooth. Cool 4-5 min. Beating on low speed, add butter in pieces, alternating with yolks. Scrape down sides of bowl and beat only until combined after each addition. DO NOT beat on high speed. The mixture should not lighten in color. When smooth, pour into prepared pan. Bake 25 minutes - NO LONGER. It will not look done. Remove it anyway. Let cool, then refrigerate at least four hours. With a small sharp knife cut around the side to release. Remove pan sides. Cover dessert with a flat plate and invert. Remove the bottom of the pan (if it does not easily come away, insert a thin knife between the paper and the pan to help release. Peel off paper. Dessert will be only 1" high. Refrigerate until ready to frost. WHIPPED CREAM FROSTING Soften gelatin over water in a small heatproof cup for 5 min. Place cup in a pan of hot water over low heat to melt gelatin. In a chilled bowl with chilled beaters whip 1 3/4 cups (reserve about 1/4 cup) of the cream and the vanilla. Gradually add honey scraping down sides to prevent the honey from settling to bottom. Whip only until the cream has thickened - not enough to hold a shape. Stir the reserved cream into the gelatin and add all at once to the cream while beating. Beat until the cream holds a shape and is thick enough to spread, but not stiff. Spread the cream over the chilled cake. Refrigerate until serving.
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