446011 salted caramel chocolate lava cake Recipes

butter, granulated sugar, water, gourmet roast nescafe taster s choice instant coffee granules, nestle toll house semi-sweet chocolate morsels, eggs, all-purpose flour, salt, caramel-filled chocolates, powdered sugar, vanilla dreyer s or edy s slow churned light ice cream (optional)

digestive biscuits, crushed, butter, melted, caramel sauce (i used butterscotch ice cream topping, the best substitute i could find!), sea salt, bittersweet chocolate, broken into chunks (try to get 70% cocoa), double cream, icing sugar, vanilla extract, chocolate-covered caramel candie, for garnish

caramels, chocolate chips, butter, milk, chopped pecans, prepared cake , batter for 1 9 x 13 pan

chocolate sponge cake, gelatine, cold water, heavy cream, powder sugar, ripe banana, mashed, bananas, sliced, caramel topping, sugar, unsalted butter, heavy cream

chocolate fudge cake mix, water , vegetable and eggs called for on cake mix box, milk chocolate instant pudding mix, cold milk

chocolate chip cake mix with pudding, eggs, vegetable oil, raisins, rolled oats, semi-sweet chocolate chips

chocolate fudge cake, cherry pie filling, almond extract, eggs, white sugar, butter, milk, chocolate chips

chocolate fudge cake mix, water, vegetable oil, eggs, chocolate-coated honeycomb candy , chunky crushed

tub philadelphia indulgence dulce de leche caramel, softened, salt, bittersweet chocolate, melted

semisweet chocolate, butter (1 stick or 113 g), sugar or 1/3 cup icing, eggs, room temperature, white flour, caramel squares, maldon flaked sea salt

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate cake, unsweetened chocolate, chopped, flour, baking powder, salt, unsalted butter ,soft, light brown sugar, egg, vanilla, milk, creamy chocolate frosting, sugar, cornstarch, salt, unsweetened chocolate, grated, boiling water, butter, vanilla, pistachios,chopped, chocolate,grated

chocolate mug cake, coffee mug, flour plain not selr rising, baking cocoa, sugar, egg, milk, oil, chocolate chips, splash of vanilla

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

chocolate fudge cake mix, instant vanilla pudding, instant chocolate pudding, eggs, water, oil, ghiradeli semiesweet chocolate chips, butter, powdered sugar, cocoa, milk

chocolate fudge cake mix (regular size), eggs, almond extract, cherry pie filling, sugar, milk, butter, semisweet chocolate chips

chocolate fudge cake mix (regular size), cherry pie filling, eggs, beaten, almond extract, sugar, milk, butter, cubed, semisweet chocolate chips

salted caramel ice cream, granulated sugar, divided, light corn syrup, cream, preferably organic, whole milk, egg yolks (see note ), fleur de sel (sea salt), plus more for serving