Warm Chocolate Cake W Whipped Cream Recipes

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING

Steps:

• For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
• In another bowl, mix together flour, baking soda, salt and baking powder.
• Preheat oven to 350 degrees.
• Grease 3 9" layer cake pans.
• In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
• At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly in prepared pans and bake for 25 to 30 minutes.
• Cool in pan 10 minutes, then remove and cool on rack.
• For Filling: Whip cream, add sugar and vanilla.
• Beat until thick.
• For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
• Stir over medium heat until smooth.
• Remove from heat and blend in powdered sugar with a whisk.
• In a bowl over ice, beat until it holds its shape.
• To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
• Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
• Place 3rd cake layer on top, top side up.
• Frost sides and top of cake with chocolate frosting.
• Refrigerate for 1 hour or longer before serving.

WARM CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
• Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
• In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
• Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.

WARM CHOCOLATE CAKE WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
• Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.