Jolt Cake Recipes

NEW ORLEANS JOLT CAKE

New Orleans Jolt Cake image

Jolt Cake "Seb's - New Orleans Gourmet November 1989 Trust me, this cake is NOT for the faint of heart. It is basically a flourless chocolate cake with a New Orleans twist. The flavors of both chocolate and coffee are intense. New Orleans is, after all, an intense city. If you can't stand the heat, cher, get outta da kitchen!"

Provided by Steve P.

Categories Breads

Time 1h20m

Yield 1 Nine inch cake, 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb unsalted butter
1 cup brewed espresso
1 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon freshly grated orange zest
1/4 teaspoon orange extract
2 tablespoons Grand Marnier
12 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
8 large eggs, beaten lightly

Steps:

In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.

Nutrition Facts : Calories 874.4, Fat 80.7, SaturatedFat 49.1, Cholesterol 333.5, Sodium 94.1, Carbohydrate 45.5, Fiber 9.4, Sugar 29.1, Protein 14.1

JOLT CAKE

Jolt Cake image

28

Categories Cake Eggs Dessert Chocolate

Time 2h15m

Yield 1

Number Of Ingredients 18

Ingredients

butter, unsalted
espresso, brewed
sugar
orange zest
orange extract
liqueur
semi-sweet chocolate
unsweetened chocolate
eggs
butter, unsalted
espresso, brewed
sugar
orange zest
orange extract
liqueur
semi-sweet chocolate
unsweetened chocolate
eggs

Steps:

Number of servings depends on how big you like your slices. In a small saucepan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract, and the Grand Marnier, and transfer the mixture to a bowl. In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally. Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined. Line the bottom of a buttered 9-inch x 2 inch cake pan with parchment paper and butter the paper. Spoon the mixture into the pan, put the pan in a baking dish , and add enough hot water to the dish to reach halfway up the side of the pan. Bake the cake in the middle of preheated 350℉ (180℃) degree oven for 1 hour. Remove the cake from the water bath, let it cool on a rack, and chill it, covered loosely, for 3 hours. Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds. Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.

Nutrition Facts :

ELIZABETH DAVID'S PERFECT CHOCOLATE CAKE- FLOURLESS

Elizabeth David's Perfect Chocolate Cake- Flourless image

The classic flourless chocolate cake by Elizabeth David. Needs no tweakin', just eatin' Get the best chocolate and the freshest eggs and it's a no-brainer. This is the cake my 5 yo nephew always asks my sister for and ALL the boys demolish it!!

Provided by Aunty Dotty

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

250 g bitter dark chocolate
150 g caster sugar
150 g butter
100 g ground almonds
5 eggs, free range, separated
icing sugar

Steps:

Preheat oven to 180°C
Melt chocolate, sugar & butter in a double boiler of your invention
Remove from the heat and stir thoroughly to combine. Mix in the almonds, then beat in egg yolks one by one.
Beat the whites to stif peaks then fold those in also. It helps to mix in about a quarter of the egg to the mix first to lighten it, then fold in the remainder.
Turn into a greased and floured cake tin - 20cm round or square. Bake for 40-50 minutes.
Cool in the tin before placing on a wire rack and dust with icing sugar to serve to assembled amazed guests.

Nutrition Facts : Calories 674.6, Fat 58, SaturatedFat 30.3, Cholesterol 229.7, Sodium 213.2, Carbohydrate 43, Fiber 10, Sugar 26.6, Protein 15.2

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