Warm Chocolate Cake Bridges Restaurant Danville Ca Recipes

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

JEAN-GEORGES'S WARM CHOCOLATE CAKE

Steps:

• Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
• Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
• Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
• Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
• Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
• Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
• Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
• Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.

WARM CHOCOLATE CAKES WITH BERRIES

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.