Chocolate Centers Recipes

CHOCOLATE CAKES WITH LIQUID CENTERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
• In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
• Beat the eggs, egg yolks and sugar together until light colored and thick.
• Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
• Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

CHOCOLATE CENTERS

Steps:

• Melt chocolate and set aside until cool but not set.
• Whip the cream to stiff peaks Fold into the chocolate.
• Refrigerate for one hour.
• Shape into 1" balls.
• Roll into ground nuts.
• Place on waxed paper to set up.
• Store in an air tight container.

CHOCOLATE CAKE WITH MOLTEN CARAMEL CENTER

Steps:

• For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes.
• Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes.
• Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use.
• For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F.
• In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes.
• Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated.
• Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished.
• Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter.
• Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream.

CHOCOLATE CAKES WITH LIQUID CENTERS

Steps:

• Preheat oven to 450 Fahrenheit.
• Butter and flour six four ounce ramekins.
• Over a double boiler melt the butter and chocolate together.
• Beat the eggs, egg yolks and sugar, until light colored and thick.
• Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
• Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
• Invert onto a serving plate, top with whatever garnishes you like.
• Seve Immediately.

CHOCOLATE SOUFFLE WITH MELTED CHOCOLATE CENTER

Steps:

• Preheat oven to 425 degrees. Use the butter to grease 8 small (3-ounce), heat-resistant souffle molds and then use the 1 tablespoon of sugar to lightly dust the insides. Place the molds on a baking sheet and set aside.
• Melt all the chocolate except the chunks in a double boiler over low heat. Add the warm cream and stir well until completely combined. Remove the pan from the heat and whisk in the egg yolks and half of the 1/3 cup of sugar. Using a rubber spatula, transfer this mixture to a large mixing bowl and set aside.
• In a separate bowl, use a wire whisk to beat the egg whites until frothy. Add the remaining sugar and whisk vigorously until the egg whites form soft peaks. Using the spatula, gently fold 1/3 of the egg whites into the chocolate. Fold in the next 1/3 and when the mixture is well combined, add the remaining egg whites, folding until well combined.
• Use a tablespoon to fill the souffle molds to the rim. Place a chunk of semisweet chocolate in the center of each and bake for 7 to 10 minutes, until puffy. Serve immediately alone or accompanied by whipped cream or espresso ice cream.

CHOCOLATE SOUFFLES WITH PEANUT BUTTER CENTERS

Steps:

• Bring milk and half and half to simmer in heavy medium saucepan. Whisk egg and egg yolk in medium bowl. Add sugar, cornstarch, and flour to eggs; whisk to blend. Gradually whisk hot milk mixture into egg mixture, then return to same saucepan. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk peanut butter into hot pastry cream. Strain into medium bowl. Season with salt. Place plastic wrap directly onto surface of pastry cream. Chill until cold, at least 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
• Place chocolate and butter in large heat-resistant bowl. Set bowl over saucepan of simmering water; stir until mixture is smooth. Remove from heat; cover. Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves. Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy. With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes. Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in). Fold half of egg mixture into warm (not hot) chocolate mixture. Fold in remaining egg mixture. DO AHEAD Can be made 1 day ahead. Place plastic wrap directly onto surface of soufflé mixture; chill.
• Preheat oven to 350°F. Butter and sugar eight 3/4-cup ramekins or custard cups. Fill halfway with souffl mixture. Spoon rounded tablespoon peanut butter pastry cream into center of each. Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins. Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes. Serve immediately.