Valrhona Chocolate Cherry Cake Recipes

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VALRHONA CHOCOLATE CAKE



Valrhona Chocolate Cake image

Provided by Bryan Miller

Categories     project, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 7

5 1/2 ounces imported bittersweet chocolate (not unsweetened, preferably Valrhona from France), coarsely chopped (see note)
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons sugar
5 tablespoons all purpose flour
Vanilla ice cream

Steps:

  • Preheat the oven to 325 degrees. Butter and flour 6 6-ounce custard cups.
  • Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
  • Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour.
  • Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
  • Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
  • Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.

BITTERSWEET CHOCOLATE CAKE WITH DRIED CHERRIES



Bittersweet Chocolate Cake with Dried Cherries image

Categories     Cake     Liqueur     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Dried Fruit     Cherry     Chambord     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, diced
1 cup dried tart cherries (about 5 ounces), coarsely chopped
1/2 cup framboise eau-de-vie (clear raspberry brandy)*
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs
2/3 cup all purpose flour
Powdered sugar

Steps:

  • Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.
  • Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.
  • *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.

VALRHONA CHOCOLATE CAKE



Valrhona Chocolate Cake image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 7

5 1/2 ounces imported bittersweet chocolate (not unsweetened, preferably Valrhona from France), coarsely chopped
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons sugar
5 tablespoons all-purpose flour
Vanilla ice cream

Steps:

  • Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
  • Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
  • Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
  • Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
  • Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
  • Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.

VALRHONA CHOCOLATE CAKE



Valrhona Chocolate Cake image

Make and share this Valrhona Chocolate Cake recipe from Food.com.

Provided by Jacques Lorrain

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 8

5 1/2 ounces imported bittersweet chocolate (not unsweetened)
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup sugar
2 tablespoons sugar
5 tablespoons all-purpose flour
to taste vanilla ice cream

Steps:

  • Preheat oven to 325 F.
  • Butter and flour six 6-oz custard cups.
  • Mix
  • chocolate and butter in metal bowl.
  • Set over saucepan of simmering water; stir until smooth.
  • Cool slightly.
  • Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes.
  • Reduce speed; gradually beat in flour.
  • Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes.
  • Divide among prepared cups.
  • Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes.
  • Cool slightly.
  • Run sharp knife around edge of cups.
  • Turn out onto plates.
  • One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.

Nutrition Facts : Calories 5168.2, Fat 271.9, SaturatedFat 161.4, Cholesterol 294.7, Sodium 70.1, Carbohydrate 634.9, Fiber 62.9, Sugar 510.4, Protein 46.7

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