Warm Chocolate Cake A La Kiev Recipes

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WARM CHOCOLATE CAKES WITH BERRIES



Warm Chocolate Cakes with Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h27m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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 to cool 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.

WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE



Warm Chocolate Stout Cakes with Whiskey Caramel Sauce image

Provided by Zac Young

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 17

3/4 cup granulated sugar
1/2 cup heavy cream, at room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1 to 2 tablespoons whiskey
1/2 cup (1 stick) unsalted butter
6 tablespoons unsweetened Dutch-process cocoa powder, plus more for dusting
3/4 cup (about 6 ounces) stout beer, such as Guinness, at room temperature
Non-stick canola oil spray
1 cup all-purpose flour (see Cook's Note)
1 cup packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 large egg, at room temperature
1/4 cup full-fat plain Greek yogurt, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup (about 1 1/4 ounces) toffee bits, such as Heath, for sprinkling

Steps:

  • For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
  • For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
  • Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
  • Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
  • Whisk the egg, Greek yogurt and vanilla extract in large bowl.
  • Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
  • Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
  • Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.

WARM CHOCOLATE CAKE A LA KIEV



Warm Chocolate Cake a la Kiev image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

6 ounces bittersweet chocolate
4 ounces (1 stick) unsalted butter plus melted butter for filo
3 eggs
3/4 cup sugar
1/4 cup cocoa
12 sheets filo dough

Steps:

  • Over barely simmering water, melt chocolate and butter. Over boiling water, whisk eggs and sugar until 165 degrees and thickened. With electric mixer, whisk eggs to ribbon stage. Fold in chocolate. Sift cocoa and fold in. Refrigerate for 1 hour. Butter and layer 2 sheets of filo. Fold into quarters. Place 1/6th of cake batter in center and pull up sides of filo to wrap. Flip over into 2 1/4-inch entremet ring, or individual foil muffin pan. Repeat with other batter to make 6. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake cakes for 12 minutes until browned. Invert onto platter and serve hot.

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