Jolt Cake Recipes

NEW ORLEANS JOLT CAKE

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.

JOLT CAKE

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.

ELIZABETH DAVID'S PERFECT CHOCOLATE CAKE- FLOURLESS

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.