Best 4 Most Dangerous Chocolate Cake In The World Recipes
Indulge in the ultimate chocolate experience with the Most Dangerous Chocolate Cake, a decadent masterpiece that tantalizes taste buds and ignites the senses. This legendary cake, hailing from Sweden, has gained notoriety for its intense flavor and richness, earning it a reputation as the most dangerous chocolate cake in the world. Prepare to embark on a culinary journey as we delve into the secrets behind this extraordinary dessert.
This article presents a collection of meticulously crafted recipes that cater to every chocolate enthusiast. From the classic and timeless Most Dangerous Chocolate Cake recipe to its alluring variations like the Gluten-Free Most Dangerous Chocolate Cake and the Vegan Most Dangerous Chocolate Cake, this compilation offers a symphony of flavors to satisfy all dietary preferences. Additionally, discover the secrets to crafting the perfect Chocolate Ganache and learn how to whip up a luscious Chocolate Buttercream Frosting that elevates the cake's decadence to new heights.
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
DANGEROUS MUG CAKE
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!
Provided by Likkel
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- You will also need: 1 coffee mug.
- Spray inside of mug lightly with cooking spray.
- Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips (if using) and vanilla, and mix again.
- Put your mug in the microwave and cook for 3 minutes at 1000 watts.
- The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired or you can eat it right out of the mug and a scoop of ice cream is a nice way to top this dessert off.
- You can put all the dry ingredients into snack size zip lock bags and tuck them into a mug (along with this recipe) to give it as a gift. Just make sure that the cup is microwave safe and holds 1 1/2 cup.
MOST DANGEROUS CHOCOLATE CAKE IN THE WORLD
This so simple and sooo delicious, you will see why it is dangerous.
Provided by Jeni Camacho
Categories Chocolate
Time 15m
Number Of Ingredients 9
Steps:
- 1. Add dry ingredients to mug, and mix well with fork. Add the egg and mix thoroughly.Pour in the milk and oil and continue to mix well.Add the chocolate chips (if using)and vanilla,and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts ( High )The cake might rise over the top of the mug,but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.ENJOY! ( This can serve 2 if you want 2 share.)
- 2. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
MOST DANGEROUS CAKE RECIPE IN THE WORLD
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Provided by chocolatecup
Categories Dessert
Time 5m
Yield 1 Mug, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Use a microwaveable coffee mug.
- Add dry ingredients to mug, and mix well.
- Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips and vanilla flavouring. . and mix again.
- Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
- Allow to cool a little, and tip out onto a plate if desired. EAT!
- This can serve 2 if you want to feel slightly more virtuous.
Nutrition Facts : Calories 956.1, Fat 58.7, SaturatedFat 14.4, Cholesterol 217.9, Sodium 98.8, Carbohydrate 104.8, Fiber 6, Sugar 68.2, Protein 14
Tips:
- Make sure to use high-quality chocolate with a cocoa content of at least 70%. This will give your cake a rich, deep flavor.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
The Most Dangerous Chocolate Cake in the World is a rich, decadent, and delicious cake that is sure to satisfy your sweet tooth. With its combination of chocolate cake, ganache, and chocolate chips, this cake is sure to be a hit at any party or gathering.
If you're looking for a challenge, give this cake a try. Just be sure to follow the recipe carefully and don't overmix the batter or overbake the cake. With a little patience and attention to detail, you'll be able to create a cake that is truly dangerous.
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