Best Hot Chocolate Cakes With Mango And Ginger Recipes
CHOCOLATE MANGO CAKE
One of the signs of living in the tropics - a collection of mango recipes! I suspect this one will be made very soon.
Provided by Missy Wombat
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 8
Steps:
- Grease and line 2 sandwich tins.
- Sift sugar and flour into a bowl.
- Place butter,cocoa and puree into a saucepan.
- Stir over low heat until just boiling.Cool.
- Whisk soda and eggs into buttermilk.
- Add to dry ingredients with puree mixture.
- Mix well and pour into tins.
- Bake at 180C for 30mins or cooked.
- Stand 5mins. In tins, turn out onto cake coolers to cool.
- When cold fill with whipped cream and mango slices.
- Dust top with icing sugar.
Nutrition Facts : Calories 2734.9, Fat 64.8, SaturatedFat 35.1, Cholesterol 505.1, Sodium 1965.3, Carbohydrate 487.9, Fiber 15.7, Sugar 234.9, Protein 55.1
CHOCOLATE GINGER CAKE
Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
HOT CHOCOLATE WITH GINGER
This is a spicy ginger treat for those snowy winter evenings around the fireplace. Garnish with mini marshmallows and a light dusting of cocoa powder. The recipe is from Cooking Light Annual recipes 2002.
Provided by PaulaG
Categories Beverages
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine the first 3 ingredients and cook 5 minutes over medium high heat until the sugar dissolves and is golden; stirring frequently.
- Remove from heat; cool slightly.
- Stir in milk and syrup; cook over medium-low heat, stirring with a wire whisk. Heat to 180 degrees or until tiny bubbles form around edge of pan, stirring frequently.
- Do not boil.
- Strain the milk mixture through a sieve; discard solids.
Nutrition Facts : Calories 264.6, Fat 4.1, SaturatedFat 1.9, Cholesterol 5.7, Sodium 277.8, Carbohydrate 45.3, Fiber 1.2, Sugar 19.1, Protein 11.6
HOT CHOCOLATE CAKES WITH MANGO AND GINGER
France's classic flourless chocolate cake is a perennial favorite on dessert lists. Ours has a trendy tropical garnish of mango and crystallized ginger and is served warm.
Yield Makes 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter four 1/2-cup muffin cups. Sprinkle with sugar to coat. Combine cream, butter, cocoa, orange peel and espresso powder in heavy small saucepan. Bring to simmer, whisking until blended. Remove from heat. Add chocolate; stir until melted. Cool to lukewarm, about 10 minutes.
- Using electric mixer, beat egg and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in walnuts and vanilla. Gently fold in chocolate mixture. Divide batter among prepared muffin cups.
- Bake cakes until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack 10 minutes (cake centers may sink.) Turn cakes out onto rack. (Can be made 1 day ahead. Cool completely. Cover and store at room temperature. Rewarm uncovered in 350°F. oven about 10 minutes.)
- Arrange warm cakes bottom side up on plates. Surround with mango. Sprinkle with crystallized ginger. Top cakes with whipped cream, if desired.
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