Chocolate Pyramid Cakes - Powerful Handmade site

Chocolate Pyramid Cakes

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Chocolate Pyramid Cakes

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This elegant and gluten-free dessert goes together in a snap!

At a glance

Prep
Bake
Total
Yield
6 cakes

Nutrition information

Ingredients

Cake

  • 3/8 cup (6 tablespoons) unsalted butter
  • 1 heaping cup bittersweet chocolate
  • 1/3 cup Dutch-process cocoa
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee liqueur, Grand Marnier, Cointreau or Chambord (or other flavor choice), or water
  • 3 large eggs

Garnish (optional)

  • 1/2 cup salted toasted nuts (See “tips”, below.)
  • fresh raspberries
  • fudge sauce
  • raspberry sauce or puree

Cake

  • 3 ounces unsalted butter
  • 6 ounces bittersweet chocolate
  • 1 ounce Dutch-process cocoa
  • 3 1/2 ounces sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 ounce coffee liqueur, Grand Marnier, Cointreau or Chambord (or other flavor choice), or water
  • 3 large eggs

Garnish (optional)

  • 2 ounces salted toasted nuts (See “tips”, below.)
  • fresh raspberries
  • fudge sauce
  • raspberry sauce or puree

Cake

  • 85g unsalted butter
  • 170g bittersweet chocolate
  • 28g Dutch-process cocoa
  • 99g sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 14g coffee liqueur, Grand Marnier, Cointreau or Chambord (or other flavor choice), or water
  • 3 large eggs

Garnish (optional)

  • 57g salted toasted nuts (See “tips”, below.)
  • fresh raspberries
  • fudge sauce
  • raspberry sauce or puree

Instructions

  1. Preheat the oven to 350°F. Lightly grease 6 pyramid molds or muffin cups or 1/2-cup-capacity custard cups (using a non-stick pan spray works well).
  2. Melt the butter and chocolate together over low heat.
  3. Remove from the heat and stir in the cocoa, sugar, salt, vanilla extract, and liqueur of choice.
  4. Whisk vigorously, then beat in the eggs, one at a time.
  5. Divide the mixture between the 6 cups, filling them almost to the top.
  6. Bake for 24 to 28 minutes, until the cakes are set on top, with a nickel size spot in the middle that is slightly indented. (If you have a thermometer, it should read between 165°F and 170°F).
  7. Remove the cakes from the oven and let cool in the mold. When completely cool, remove from the molds and wrap well until serving time.
  8. To serve, place the cakes on heatable serving plates. Heat for 15 to 20 seconds in a microwave or for 5 to 8 minutes in a preheated 325°F oven.
  9. Sprinkle with the toasted nuts and fresh raspberries. Top with a bit of fudge sauce and drizzle with raspberry sauce. Garnish with whipped cream or ice cream if desired.

Nutrition Information

  • Serving Size90g
  • Servings Per Batch6
Amount Per Serving:
  • Calories370
  • Calories from Fat
  • Total Fat27g
  • Saturated Fat
  • Trans Fat
  • Cholesterol135mg
  • Sodium130mg
  • Total Carbohydrate33g
  • Dietary Fiber4g
  • Sugars28g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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