Warm Chocolate Cakes

Course : Cheeses
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

14 ounces Best-quality bittersweet chocolate
6 tablespoons Heavy cream
6 tablespoons Unsalted butter, plus more for tins
5 large Eggs, separated
10 tablespoons Sugar
1/2 teaspoon Vanilla
3/4 Cup Ground almonds
1/4 Cup Confectioners sugar, for dusting (opt.)
 

Preparation / Directions:

1. To make ganache, chop 2 oz of the chocolate into small pieces and place in small bowl. Pour cream into a small saucepan and heat until bubbles appear around edge. Pour hot cream over chocolate, let stand several minutes, and stir until smooth. Pour ganache into 6 squares of a plastic ice-cube tray. Freeze until solid. 2. Butter six 3-inch metal baking rings and place on a parchment-lined baking sheet; set aside. 3. Melt butter and remaining 12 oz chocolate in a heatproof bowl over simmering water. Stir until smooth. Let cool slightly. 4. Meanwhile, combine egg yolks, 6 tablespoons of the sugar, and the vanilla in bowl of an electric mixer. Beat until thick and pale yellow, 5 to 8 minutes. Add chocolate butter mixture and thoroughly combine. Fold in ground almonds. 5. In a separate bowl, beat remaining 4 tablespoons sugar with the egg whites until stiff. Fold into egg yolk-chocolate mixture. Spoon about 3 T of batter into each ring. Remove frozen ganache cubes from freezer; you may need to dip the bottom of the ice tray in hot water to get them out. Place a cube in the center of each ring. Spoon remaining batter into rings, being careful to keep ganache cubes in center and cover them completely. Freeze filled molds until solid, about 1 hour. 6. Heat oven to 375'. Take baking sheet from a freezer. Wrap any cakes to be saved and replace in freezer; leave the rest on sheet. Bake for 20 to 25 minutes. Remove from oven and let cool 5 to 10 minutes. To unmold, cover one hand with a clean dish towel and pick cake up on a spatula with the other. Invert cake into hand, pull off ring, then invert again onto a plate and dust with confectioners' sugar, if desired. Serve immediately. Martha Stewart Living/Feb. and March/94 Scanned and fixed by Di and


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cheeses Recipes