Warm Chocolate Cake With Chocolate Almond Brittle Recipes

CHOCOLATE ALMOND BRITTLE

Steps:

• Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

WARM CHOCOLATE GANACHE CAKES

Steps:

• Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap. To prepare the ganache, put the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth.
• Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour. When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter). Refrigerate until ready to use (up to 5 days).
• Preheat the oven to 350 degrees F. Butter a muffin pan and set aside.
• To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate. Whisk in the softened butter and turn off the heat. Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
• Sift together the almond and cake flours and fold the flours into the chocolate mixture.
• Using an electric mixer, beat the egg whites to soft peaks. Sift in the confectioners' sugar and continue beating to stiff peaks. Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions.
• Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin.
• Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover. Bake the cakes for 20 minutes, or until the tops are firm. Allow the cakes to rest for 1 minute before serving.

WARM CHOCOLATE CAKE WITH CHOCOLATE ALMOND BRITTLE

Steps:

• Line 13 x 9 x 2-inch baking pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Pour chocolate into prepared pan; spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate sets, about 30 minutes. Break brittle into irregular shapes. (Brittle can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment. Wrap outside of pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool.
• Using electric mixer, beat butter and 1/3 cup sugar in large bowl to blend. Mix in cornstarch, espresso powder and salt. Beat in egg yolks, 1 at a time. Mix in melted chocolate. Using clean dry beaters, beat egg whites in another large bowl with 1/3 cup sugar until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Transfer to prepared pan.
• Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake completely on rack (cake may fall and appear cracked). Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat oven to 300°F. Bake cake uncovered just until warm, about 20 minutes. Cut around cake to loosen. Release pan sides. Cut warm cake into wedges. Garnish cake with pieces of brittle and serve.

CHOCOLATE-ALMOND BRITTLE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
• Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
• Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
• Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.

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.

CHOCOLATE ALMOND BRITTLE

Steps:

• Grind 25 almonds from the pound.
• Put butter, sugar and whole almonds into heavy cast aluminum pan. Cook over high heat, stirring constantly. Reduce heat slightly after sugar melts to keep from turning too dark. Keep stirring briskly. Cook to almost hard crack stage, about 290 degrees F on candy thermometer. This will take about 10 to 12 minutes.
• Pour onto ungreased cookie sheets to about the thickness of an almond.
• Melt semisweet chocolate and smear on top of warm brittle. Sprinkle ground nuts on top of the chocolate. Cool and chill until chocolate hardens. Break into pieces.

WARM CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
• Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
• Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
• Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

CHOCOLATE ALMOND BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch tube or bundt pan. Combine the chocolate and butter in a double boiler over barely simmering water. Stir occasionally until melted.
• In a large bowl, whisk together the eggs and sugar. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture. Whisk in the chocolate mixture and then the buttermilk.
• Sift together the flour, salt and soda and stir into the batter until almost combined. Gently stir in the almonds. Scrape the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes. Place on a rack to cool.

CHOCOLATE-COVERED ALMOND BRITTLE

Steps:

• Butter a large baking sheet and a metal spatula.
• In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy thermometer.
• Remove pan from heat (syrup will be very hot). Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens. Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.
• Cool brittle 5 minutes and sprinkle chocolate evenly over it. Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill brittle on baking sheet until chocolate hardens. Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces. Transfer brittle, separating it with layers of wax paper, to airtight container. Brittle keeps, covered and chilled, 2 weeks.