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Chocolate Decadence with Sweet Cream recipe

Chocolate Decadence with Sweet cream.

The name says it all…

Recipe: Chocolate Decadencewith Sweet Cream

2 cups NESTL TOLL HOUSE Semi-SweetChocolate Morsels – divided use
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/4 cup milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

  • Preheat oven to 350°F (175°C).Line 9-inch-round baking pan with foil. Lightly grease.
  • Microwave 1 cup morsels in medium, microwave-safebowl on HIGH (100%) power for 1 minute; stir. Microwave at additional10 to 20-second intervals, stirring until smooth. Cool to roomtemperature.
  • Beat butter and sugar in large mixer bowluntil creamy. Add eggs; beat on high speed for 2 to 3 minutes.Beat in melted chocolate. Gradually beat in flour alternatelywith milk. Stir in remaining 1 cup morsels. Spoon into preparedbaking pan.
  • Bake for 40 to 45 minutes until woodenpick inserted in center comes out slightly sticky. Cool completelyin pan on wire rack.
  • Beat whipping cream, powdered sugar andvanilla extract in small mixer bowl until soft peaks form.
  • Lift cake from pan; remove foil. Top withSweetened Cream.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it’s well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer, too; it needs to be as cold as it can be. Liqueur not only enhances the flavor of this ice cream, it helps its texture. Most homemade ice cream becomes rock-hard when stored in the freezer longer than 6 hours or so; this one, with the addition of liqueur, remains nicely scoopable indefinitely. Why? The alcohol in the liqueur acts as anti-freeze.

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