Stephan Pyles Chocolate Pudding Cake With Mocha Sauce Recipes

OAXACAN CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture.
• Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter.
• Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set. Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight.
• In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

AIR-FRYER MOCHA PUDDING CAKES

Steps:

• Preheat air fryer to 350°. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two lightly greased 4-oz. ramekins. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. , Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean,15-20 minutes. Serve warm or at room temperature, with whipped topping if desired.

CHOCOLATE PUDDING CAKE

Steps:

• Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1-tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1-tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook, whisking constantly, until the mixture thickens slightly and reaches 185 degrees F on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2-tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and sides of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. Store leftovers in the refrigerator. Note: It is important that the butter be at room temperature, or it will not blend completely into the chocolate mixture and there will be a small lumps of butter in the cake. You can make this 2 or even 3 days in advance and freeze it. When you need it, unmold it and let it stand at room temperature for 45 minutes so its not freezer cold. Or unmold it and then store in the freezer, whole or cut into portions, for up to 2 months.

CHOCOLATE PUDDING CAKE

Steps:

• Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.