Melting Belgian Chocolate Cake Recipes
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
MELTING CHOCOLATE CAKE
Make and share this Melting Chocolate Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 664.8, Fat 40.4, SaturatedFat 23.5, Cholesterol 280.9, Sodium 103.3, Carbohydrate 71.7, Fiber 6, Sugar 42.7, Protein 13.8
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