Melting Belgian Chocolate Cake Recipes

MELTING BELGIAN CHOCOLATE CAKE

Steps:

• Heat oven to 450 degrees.
• Butter 6 (6 oz) custard cups.
• Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
• Set cups on baking sheet.
• In microwave safe bowl, combine chocolate and butter.
• Microwave on medium 1-3 minutes or until almost melted.
• Stir until smooth.
• With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
• Stir in chocolate mixture.
• Stir in flour until thoroughly blended.
• Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
• In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
• When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
• Place on wire rack; cover loosely with foil.
• Let stand 4 minutes.
• With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
• Serve immediately; pass whipped cream separately.
• Store in refrigerator.

MELTING CHOCOLATE CAKE

Steps:

• Whip the eggs in a bowl.
• Add the sugar and whip until the mixture doubles in volume.
• Mix the cocoa powder, the flour and the potato flour, bolt it through a sieve and delicately mix it with the batter.
• Butter the cake tin, slightly coat with flour and spread out the paste.
• Bake it in the oven at medium temperature (200° C) for about 15 to 20 minutes.
• During the baking time, whip the cream- not too hard, it must stay creamy.
• Keep it in the refrigerator.
• When the cake has cooled down, cut it in two parts horizontally and soak them with the rum.
• Melt the chocolate at 40° C.
• Quickly mix the cooled, melted chocolate with the cream.
• Whip energetically.
• Rapidly spread this cream over the pastry.
• Quickly smooth the surface.
• Cool the cake for 3 hours in the refrigerator.
• Turn out the cake from the tin and dust with cocoa powder.