Best 3 Warm Chocolate Cake A La Kiev Recipes
Indulge in the delectable Warm Chocolate Cake à la Kiev, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts a moist and fluffy chocolate sponge, lovingly embraced by a luscious ganache frosting. The delightful combination of textures and flavors is sure to leave you spellbound.
But that's not all! This article presents a treasure trove of additional recipes that will elevate your culinary repertoire. Discover the secrets of crafting the perfect sponge cake, the art of creating a velvety ganache, and the techniques for achieving that irresistible glossy finish.
Embark on a culinary journey as you explore the intricacies of this classic cake. Learn how to select the finest ingredients, master the techniques, and present your creation with elegance. Whether you're a seasoned baker or just starting your culinary adventures, this article will guide you towards chocolate cake perfection.
So, prepare to immerse yourself in a world of chocolatey goodness. Gather your ingredients, don your apron, and let's embark on this delectable journey together.
WARM CHOCOLATE CAKES
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4 individual cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
- Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
- Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
- Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.
WARM CHOCOLATE CAKES WITH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 8h27m
Yield 6 servings
Number Of Ingredients 11
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 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.
Tips:
- For the perfect texture, make sure the butter and chocolate are melted together smoothly and evenly. You can achieve this by using a double boiler or melting them in the microwave in short bursts, stirring in between, until completely melted.
- To get a rich, насыщенный flavor, use high-quality chocolate. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- For a fudgy texture, bake the cake for 25-30 minutes. For a more cakey texture, bake for 35-40 minutes.
- Let the cake cool completely before serving. This will help the flavors to develop and the cake to set properly.
- Serve the cake warm with a scoop of ice cream or whipped cream.
Conclusion:
This warm chocolate cake a la Kiev is a delicious and decadent treat that is perfect for any occasion. With its rich, насыщенный flavor and fudgy texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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