so posh, so decadent, so yummy!
June 23| posted in - cocktails, desserts
For me nothing says decadence more than chocolate. I think everyday should be filled with rich and sinful chocolate and what could be better than a piece of rich moist chocolate cake and dreamy sweet chocolate cocktail?
Serve these mouthwatering treats up for dessert after a casual dinner or invite friends over for drinks and dessert. I assure you after tasting these tempting delights you and your guest will have sweet dreams…
For the yummy chocolate recipes
Decatini
Ingredients
ice cubes
2 measures raspberry vodka
½ measure chocolate syrup, plus extra to decorate
1 measure sour cherry purée
½ measure heavy cream
Preparation
Fill the cocktail shaker with ice cubes and add the vodka, chocolate syrup and half of the cream. Shake well and strain into a chilled Martini glass. Shake the sour cherry purée with the remaining cream in a clean shaker. Slowly pour the cherry liquid onto a spoon that is held in contact with the chocolate liquid in the glass; this will produce a layering effect. Decorate with a “swirl” of chocolate syrup.
Source: 501 Must Taste Cocktails
Deep Chocolate Cake
This super moist cake is even more decadent with a double-chocolate topping — rich and creamy frosting and semisweet chocolate chips.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Preparation
Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting
In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
**Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
Source: BHG
