White Chocolate Bubbling Cauldrons Recipes

WHITE CHOCOLATE BUBBLING CAULDRONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously butter six 8-ounce ramekins and place on baking sheet.
• Melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. Remove melted chocolate from heat and set aside to cool. It should be room temperature but still fluid.
• Melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. Keep candy warm.
• Beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in egg yolks one at a time. Continue mixing until batter is thick and lemon-colored, about 3 minutes.
• Pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. Beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. Divide batter among prepared ramekins.
• Bake in preheated oven for 15 minutes. Remove tray from oven. Carefully place 2 or 3 green candy pieces and 1 white candy piece (or more white than green, if desired) in the center of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). Let cakes cool in ramekins for 10 minutes.
• Melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. Let cool until room temperature but still fluid. Whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream.
• Gently unmold cakes onto baking sheet. Carefully dip cakes into black candy coating, or pour it over the cakes to coat. Sprinkle grated chocolate onto a serving platter and place cakes onto the grated chocolate. Spoon a dollop of green whipped cream on top of each cake. Pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and white candy filling. Serve immediately.

CAULDRON CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.
• Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.
• Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.
• Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.
• Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.
• Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.
• Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.
• Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.
• Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.