Ginger Cakes With Molten Chocolate Centers And Ginger Crème Anglaise Food

MOLTEN CHOCOLATE CAKE WITH CRUSHED CANDY CANES

Steps:

• Preheat the oven to 425 degrees F.
• Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.
• Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.
• Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.
• Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.
• Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.
• HOHOHOHOHO!!!

CHOCOLATE CAKE WITH MOLTEN CARAMEL CENTER

Steps:

• For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes.
• Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes.
• Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use.
• For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F.
• In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes.
• Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated.
• Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished.
• Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter.
• Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Serve immediately and drizzle with Espresso Creme Anglaise.
• Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

CHOCOLATE-GINGER ANGEL FOOD CAKE

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.

GINGER CAKES WITH MOLTEN CHOCOLATE CENTERS AND GINGER CRèME ANGLAISE

Steps:

• Make ganache:
• Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it. (Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
• Chop chocolate and transfer to a bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin. Freeze ganache while preparing cake. (Ganache may be made 1 week ahead and frozen, covered.)
• Make cakes:
• Preheat oven to 375°F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
• Into a bowl sift together flour, ginger, baking soda, and salt. In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy. Beat in eggs, sour cream, and molasses until combined well. (Mixture will separate but will come together again when flour mixture is added.) Add flour mixture to egg mixture, beating until just combined (do not overbeat).
• Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes. Run a thin knife around side of cutter and remove ganache. (Alternatively, lift ganache out of ramekin using plastic wrap.) Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes). Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top. Cool cakes in pans or ramekins on a rack 10 minutes. (Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature. Reheat cakes in a 375°F oven before serving.)
• Invert cakes onto plates and serve warm with crème anglaise.

GINGER CRèME ANGLAISE

Steps:

• Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)

GINGER CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with the softened butter. Line the bottom with parchment and butter the paper.
• Combine the butter and chocolate in a medium bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until mostly melted and remove from heat. Continue stirring until smooth and let cool slightly. Add cocoa, fresh ginger, ground ginger, vanilla, salt, 1/4 cup/55 grams crème fraîche, 1/4 cup/50 grams sugar and the liqueur, if using. Whisk until smooth. Lightly beat the egg yolks in another bowl and whisk into the chocolate mixture until smooth. Set aside in a warm place to keep the mixture loose.
• Meanwhile, use a stand mixer fitted with the whisk or a hand mixer and large bowl to beat the egg whites on medium speed until evenly foamy. Gradually sprinkle in the remaining 3/4 cup/150 grams sugar. Increase the speed to high and continue beating until the egg whites are very billowy and hold a peak.
• Add 1/4 of the whites to the chocolate mixture and whisk until smooth, then scrape into the bowl with the whites. Fold gently until no white streaks remain. Scrape into the prepared pan and smooth the top. Place on a baking sheet and onto the center oven rack.
• Bake until the center bounces a little when you gently shake the pan and a toothpick inserted 1 1/2 inches from the edge comes out clean, 40 to 45 minutes. Cool completely on a rack.
• Remove the ring and slide onto a serving plate from the pan bottom. You can leave the paper in place. Gently pat any crumbling edges back onto the cake. The cake will last well wrapped at room temperature for a few days and can also be frozen.
• When ready to serve, chill a bowl and whisk, and use them to whip the remaining 3/4 cup/180 milliliters crème fraîche. It will thin out at first, then hold its shape. Dust the cake with cocoa powder and slice with a hot knife. Serve each slice with a dollop of crème fraîche and some of the clementine confit.

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM

Steps:

• For ice cream:
• Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
• For cakes:
• Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE

Steps:

• Instructions for Cake: Preheat oven to 400 degrees.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler.
• In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• Stir in the chocolate/butter mixture.
• Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet.
• Refrigerate for a minimum of 20 minutes.
• The batter will hold overnight in the refrigerator after it's been put into the molds.
• Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture.
• Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• Add the espresso.
• Refrigerate until ready to use.
• When cakes are done, drizzle with the creme.

GINGER CRèME ANGLAISE

Steps:

• In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.
• While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy. Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally. Chill sauce, covered, at least 2 hours, or until very cold. Crème anglaise may be made 2 days ahead and chilled, covered.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
• In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
• In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
• Add flour, cocoa powder, vanilla extract, and salt.
• Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
• Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
• NOTE: At this point, the cakes can be refrigerated and then baked later.
• When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
• NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
• Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
• To unmold, place serving plate on top of ramekin and invert.
• Carefully remove ramekin, tapping lightly on the plate to loosen cake.