Fried Chocolate Cakes With Roasted Pecans Food

CHOCOLATE-PECAN COFFEE CAKE

Steps:

• Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
• Mix 2 cups white sugar, flour, and salt in a mixing bowl.
• Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
• Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
• Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
• While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

DARK CHOCOLATE PECAN CAKE

Steps:

• Line a 5-3/4x3x2-in. loaf pan with parchment; coat with cooking spray. In a small saucepan, melt butter; stir in brown sugar and cream. Cook and stir over low heat until sugar dissolves. Pour into prepared pan. Top with pecans. Cover and refrigerate., In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. , Pour over pecans. Bake at 325° until a toothpick comes out clean, 25-30 minutes. Cool completely in pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining layer and topping. If desired, garnish with chocolate curls and chopped pecans.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

CHOCOLATE CAKE IN AN AIR FRYER

Steps:

• Preheat an air fryer to 320 degrees F (160 degrees C). Spray a small fluted tube pan with cooking spray.
• Beat sugar and butter together in a bowl using an electric mixer until light and creamy. Add egg and jam; mix until combined. Sift in flour, cocoa powder, and salt; mix thoroughly. Pour batter into the prepared pan. Level the surface of the batter with the back of a spoon.
• Place pan in the air fryer basket. Cook until a toothpick inserted into the center of the cake comes out cleanly, about 15 minutes.

FALLEN CHOCOLATE PECAN CAKE

Steps:

• 8-inch round spring form pan, 2 1/2 inches deep
• Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
• In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.
• In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.
• Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
• Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.
• To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!

FRIED PECANS

Steps:

• Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat.
• In a deep skillet, heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon, add 1/2 the pecans. Fry 4 to 5 minutes, until golden brown, stirring often.
• Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.

CHOCOLATE PECAN TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla. , In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. , Spoon into two greased and floured 9-in. round baking pans. Bake at 375° for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer., For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.,

CHOCOLATE PECAN PIECAKEN

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.

CHOCOLATE FRUITCAKE

Steps:

• Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
• Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
• Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.