Popular Searches

 
 

Browse

 

  • Email
 

Warm Sticky Chocolate Mousse Cake
 

December 2nd 2011

Contributed by: Sharon Lurie

 

 

8 comments | Leave Comment

 
 
Print
 
 

Recipe

Warm Sticky Chocolate Mousse Cake

This is absolutely divine, absolutely simple, and absolutely Geshmak!

Times

  • Ready Time : 0 min

Servings

8 to 10 Servings

Ingredients

  • 1 1 pound 2.25 oz (517gm) box Chocolate cake mix (I like Duncan Hines)
  • 5 ounce dark, non dairy, chocolate bar (I like Elite Bittersweet)
  • 2 cups boiling water

Directions

  1. Preheat the oven to 350 degrees F.
  2. Make the chocolate cake according to the directions on the box.
  3. Pour into a well greased, round/rectangle ovenproof dish.
  4. The cake mixture should not go more than halfway up the sides of the dish, as the melted chocolate liquid still has to be poured over the cake batter before baking.
  5. Melt the chocolate in the boiling water.
  6. Pour the chocolate liquid evenly over the cake batter and bake for 45 minutes.
  7. It will still look uncooked and soft on the top, but this is a self-basting pudding (makes its own sauce) and needs to have this sauce.
  8. Serve warm with vanilla ice cream.
 

Similar Recipes

 
Quinoa Chocolate Cake
Quinoa Chocolate Cake
German Chocolate Cake in a Jar
German Chocolate Cake in a Jar
Red Velvet Marble Cake
Red Velvet Marble Cake

Tags

, ,

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

8 Responses to Warm Sticky Chocolate Mousse Cake

  1. avatar strandjss says:

    Is the boiling water to be used as a double boiler method of melting or are you saying the chocolate is mixed with the water?

    thanks

    • avatar beverleylewin@sbcglobal.net says:

      What is the answer?

    • avatar Tamar Genger MA, RD says:

      I am sorry Beverley, but I don’t know for sure and I am waiting to hear back from Sharon. Hopefully she will get back to us soon.

    • avatar Sharon Lurie says:

      The chocolate must be melted in the boiling water then poured over the top of the cake enjoy :-)

  2. avatar ziphym says:

    The photo shows this baked or simply served in a cupcake paper container in a cup. You mention baking this in a “round/rectangle ovenproof dish” – NO size mentioned. So..after baking..how is it served? Is it a mess to slice & serve? or is it better baked in idividual ramekins to avoid a mess?? Thanks for clarification,

    • avatar Sharon Lurie says:

      You can bake it either way. I would bake the individual ramekins for about 12 – 15 minutes. The size of the rectangular dish is 12 ” X 8 “. Enjoy!!

  3. avatar Raizy Yanofsky says:

    Does it need to be refrigerated ?

    • avatar Sharon Lurie says:

      This is best be served warm or at room temperature. Eaten on the day it’s made, baking it as close as possible to when you are going to eat it. If you have any leftover (which I doubt!!) then you could refrigerate it and warm it up again. I do find that refrigerating it causes it to dry out a bit. Rather enjoy it at it’s best – hot off the press!

Leave a Reply

Posted in

Recipe of the day

, , , , , , , , ,