Chockablock Chocolate Cakes With Warm Macadamia Nut Goo Recipes

CHOCOLATE MACADAMIA NUT CAKE FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter, cocoa and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS

Steps:

• Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
• Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
• Yield: 4 servings

WARM CHOCOLATE GATEAUX TOPPED WITH SOUR CREAM QUENELLE AND RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.
• In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes.
• Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full.
• Bake until the surface of the cake springs back when touched, approximately 35 minutes.
• Make the topping while the cake is in the oven. Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl. Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth.
• Remove cake from oven and let cool in pans for 10 minutes. Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm.