Biscuits De Chocolat Small Chocolate Cakes Food

BISCUITS AND CHOCOLATE GRAVY

Steps:

• For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
• Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
• For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

BISCUITS DE CHOCOLAT SMALL CHOCOLATE CAKES

Steps:

• Preheat the oven to 325 degrees. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcake papers out on a cookie sheet and spoon a small amount of batter -- not more than 1/4 cup -- into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.

BISCUITS AU CHOCOLAT

Steps:

• Beat chocolate, sugar, & yolks together until thick & creamy.
• Fold in egg whites.
• Sift flour over mixture and fold in.
• Grease muffin tins.
• Fill half full with mixture.
• Bake at 325º F for 15-20 minutes or until tops are just firm.
• Cool before serving.

CHOCOLATE BISCUIT CAKE

Steps:

• 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
• 2. Break each of the biscuits into almond size pieces by hand and set aside.
• 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
• 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
• 5. Add the egg and beat to combine.
• 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
• 8. Chill the cake in the refrigerator for at least 3 hours.
• 9. Remove the cake from the refrigerator and let it stand.
• 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
• 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
• 12. Allow the chocolate to set at room temperature.
• 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
• 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.