Thu 3 Jul 2008
Warm Chocolate Cakes with Berries
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds-8 ounces bittersweet chocolate, chopped-1/2-teaspoon instant espresso powder-4 large eggs-4 large egg yolks-2/3 cup granulated sugar
-4 teaspoons all-purpose flour, plus more for dusting molds-3 tablespoons Frangelico or hazelnut liqueur
-1-cup fresh raspberries-1 cup fresh strawberries-Fresh mint, for garnish
Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow cooling slightly.
In a large bowl, add eggs, yolks, and sugar. Using an electric mixer beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
Preheat oven to 450 degrees F.
Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.
Rich Chocolate Cake
Prep time: 15 minutes | cooking time: 25 minutes | makes 12 slices
Well the name says it all. This is the richest chocolate cake around. To make it a 2 layers cake, multiply the ingredients by one half and divide into 2 separate spring form pans. If you don’t have spring form pans, cover the bottoms in parchment paper or it will stick.
Equipment: Spring form pans, 2 good sized bowls, a Wisk, saucepan
Ingredients: 3/4-cup whole-wheat pastry flour-1 cup all purp unbleached flour-2 teaspoons baking powder-1-teaspoon baking soda-3/4-cup good cocoa powder-1/2-teaspoon salt-1-cup plain soy milk 1/2-cup canola oil-1 1/2 cups pure maple syrup- 1 teaspoon apple cider vinegar-2 teaspoons vanilla
Directions
Preheat oven to 350 F. Spray a 9-inch spring form pan with non-stick cooking spray.Sift together flours and baking powder and baking soda.In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and Wisk well until it is dissolved. Remove from heat.Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry. Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.
Chocolate cake with hazelnut semifreddo
Total time: 1 hour, 10 minutes plus freezing time-6 ounces bittersweet chocolate-1/4-cup butter, plus extra for buttering the pan-4 egg yolks-1 1/2 cups sugar, divided-1 1/2 teaspoons vanilla, divided-7 egg whites, divided-1/8-teaspoon salt-1/4-cup cocoa, sifted-3/4 cup toasted hazelnuts-1 cup whipping cream-1 tablespoon amaretto liqueur
1. Heat the oven to 350 degrees. Combine the chocolate and butter in a metal bowl set over a pan of simmering water and heat until melted and just combined, stirring occasionally. Remove from heat and allow cooling until just warm to the touch but still melted.
2. While the chocolate is cooling, beat the egg yolks until light and fluffy. Slowly drizzle one-fourth cup sugar into the eggs and continue to beat until fluffy and airy. Beat in 1-teaspoon vanilla until combined.
3. Separately, beat four egg whites with the salt to soft peaks. Drizzle one-fourth cup sugar into the whites and continue to beat to stiff peaks. Set aside.
4. Fold the whipped egg whites gently into the whipped yolks, then fold in the melted chocolate and cocoa.
5. Spread the batter into a 15-inch by 10-inch baking pan, which has been buttered, lined with parchment paper, and buttered again. Bake the cake for 10 to 12 minutes, until set. Turn the cake out onto a rack to cool.
6. Place the cooled cake on a cutting board and cut three rectangles from the cake, each the dimensions of the 9-inch loaf pan (these rectangles will form layers in the final dessert). Set aside.
7. Make the hazelnut praline: In a small saucepan, combine one-half cup sugar with 2 tablespoons water. Heat to boiling (dissolving the sugar), then reduce the heat to a simmer and cook until the syrup turns golden brown, several minutes. Stir in the toasted hazelnuts, then pour out onto a lightly buttered baking sheet and allow cooling. Break the pralines into pieces and coarsely process in a food processor; you should have 1 1/2 cups crushed praline. Set aside.
8. Make the semifreddo: Whip the cream to stiff peaks, and then fold in the amaretto liqueur and remaining vanilla. Separately, whip the remaining three egg whites. Gradually beat in the remaining one-half cup sugar until stiff peaks form. Gently fold the egg whites into the whipped cream, along with 1 cup of the crushed praline.
9. Assemble the cake: Line the loaf pan with plastic wrap. Place 1 layer of the cake snugly into the bottom of the pan. Evenly spread one-third of the semifreddo base over the top of the cake, and top with a generous tablespoon of the crushed pralines. Repeat with the remaining layers, for a total of three layers. Sprinkle the remaining praline evenly over the top of the cake. Freeze, wrapped in plastic, until ready to serve.
10. To unmold the cake, dip the base of the frozen loaf pan quickly in a bowl of hot water to loosen the cake. Remove the cake (still wrapped in plastic) from the mold. Gently unwrap the cake. The cake can be served whole on a serving platter garnished with orange slices or kumquats, or can be sliced.