Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Melt butter and chocolate over low heat.
Add powdered sugar, milk and vanilla.
Mix well.
Spread while warm over Bundt cake as a glaze.
Will not cover whole cake.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
mbo. Pour into bundt pan and bake for 15 minutes.
In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
Remove from heat and stir in the vanilla.
Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Heat oven to 350\u00b0.
Generously grease and flour 12-cup Bundt cake pan.
Blend cake mix, sour cream, water and eggs on low speed until moistened.
Beat for 4 minutes on medium speed.
Fold in chocolate pieces; pour into pan.
Bake for 40 to 45 minutes or until cake springs back when touched lightly in center.
Cool 10 minutes; remove from pan.
Cool completely.
Spread cake with Caramel Glaze allowing some to drizzle down sides.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
Preheat oven to 350 degrees.
Grease and flour Bundt pan.
Make cake according to package directions.
Add can of frosting to the cake batter.
Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.
You do have to bake this a little longer than the package directs.
Cool slightly and turn onto baking rack.
When cooled, dust with sifted powdered sugar.
o 325\u00b0F Coat a Bundt cake with cooking spray and coat
Mix first 6 ingredients together. Stir in 1 can cherry pie filling, 1 cup chocolate chips, 1 cup chopped walnuts. Stir with spoon until well mixed. Grease and flour bundt cake pan. Pour into pan and bake at 350\u00b0 for 1 hour.
Combine all ingredients except the chocolate syrup and mix 5 to 7 minutes with an electric mixer.
Generously butter Bundt cake pan.
Pour 3/4 of the batter into the cake pan.
Mix the 1/2 cup chocolate syrup into the remaining 1/4 of the batter.
Pour on top of the batter already in the cake pan and do not stir.
Bake at 350\u00b0 for 50 to 60 minutes.
Let cool completely before removing. If desired, top with sifted powdered sugar to give a frosty appearance.
Combine all ingredients and mix well.
Pour into prepared Bundt cake pan and bake at 350\u00b0 for 45 minutes until cake tests done.
Frost with chocolate glaze or confectioners sugar.
Combine in a large bowl the first 4 ingredients.
Mix by hand 2 minutes.
Add the chocolate chips. Bake in greased and floured Bundt cake pan at 350\u00b0 for 50 to 55 minutes.
Turn out while hot. Sprinkle with confectioners sugar.
Beat all ingredients and fold in chocolate chips.
Grease a Teflon iron Bundt pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool 45 minutes and invert.
Sprinkle sifted powdered sugar on top.
Prepare cake mix following the directions on the package but using only 1 cup of water.
Stir in the pureed bananas.
Bake in 2 greased 9\" square baking pans for 30 minutes (cake is done when toothpick comes out clean).
ALTERNATE PANS AND BAKING TIMES:
1-9X13\" pan = 35-40 minute.
2-8\" round pans = 35-40 minute.
2-9\" round pans = 30-35 minute.
2-8\" square pans = 30-35 minute.
24 cupcakes = 20-25 minute.
12 cup fluted pan (bundt pan) = 40-45 minute.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Preheat oven to 350\u00b0.
Butter a large Bundt cake pan liberally (I use Pam).
Mix and beat first 7 ingredients for 5 minutes.
Add 1/2 cup pecans.
Place whole pecans on bottom and sides of pan, secured to pan with pat of butter.
Pour batter in pan and bake 40 minutes at 350\u00b0.
Let cool for 15 minutes.
Loosen center and sides.
Invert and cool on wire rack.
Serve with Cool Whip or whipped cream.
Serves 24.