"The belly rules the mind."--Spanish Proverb

Chocolate Cream Boats Recipe

  Tried it? Rate this Recipe:


This recipe for Chocolate Cream Boats, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


For the cakelets:
1 cup all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
8 Tbs. (1 stick) unsalted butter, melted
1 egg
1 tsp. vanilla extract
1 cup sugar
1/3 cup Dutch process cocoa powder
2/3 cup boiling water

For the filling:
2 egg whites
2/3 cup sugar
1/4 cup light corn syrup
Pinch of salt
1/2 tsp. vanilla extract

Have all the ingredients at room temperature.

Preheat an oven to 325F. Generously grease and flour an 8-well cream boat pan.

To make the cakelets, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.

In a small bowl, whisk together the butter, egg and vanilla; set aside.

In a large bowl, whisk together the sugar and cocoa powder. Whisk in the boiling water, then whisk in the butter mixture. Add the flour mixture in two additions, whisking until smooth and no lumps of flour remain.

Divide the batter among the wells of the prepared pan. Bake until the cakelets spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakelets cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely.

Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.

Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cakelet. Gently squeeze the filling into the cakelet while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cakelet over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakelets and filling. Makes 8 cakelets.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!