BELGIAN CHOCOLATE BIRTHDAY CAKE
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated in tempered chocolate and rolled in cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
- In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
- In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
- In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
- Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
- Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
- Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
- Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
LISBON CHOCOLATE CAKE
On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After "the incident," I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer's chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It's a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h
Yield One 9-inch cake (about 10 servings)
Number Of Ingredients 11
Steps:
- Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
- Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
- Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
- Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
- Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
- Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
- Whip the remaining 1/2 cup cream until it holds medium peaks.
- Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
- To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
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