Romanos Macaroni Grill Warm Chocolate Cake With Fudge Sauce Food

ROMANO'S MACARONI GRILL WARM CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• Cake: Preheat oven to 350º Sift flour, baking soda, cocoa powder and sugar.
• Mix ingredients, taking care not over mix. Batter will be thick.
• Pour batter into a 13X9 inch pan.
• Bake at 350º for 25 minutes or until toothpick inserted in center comes out clean.
• Fudge Sauce: Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
• Remove from heat and add chocolate all at once.
• Let sit for 5 minutes.
• Whisk the glaze smooth.
• Presentation: Cut a fairly large square of cake, and place on a dessert plate.
• (Still warm, or reheat in microwave slightly) Liberally pour warm fudge sauce over cake.
• Top with a scoop of vanilla ice cream or freshly whipped cream (please-- no cool whip for this baby) and chopped nuts.

ROMANO'S MACARONI GRILL CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13 pan.
• With an electric mixer, beat mayonnaise and sugar together.
• In a medium bowl, stir together flour, cocoa powder and baking soda.
• Add half of the flour mixture to the mayonnaise mixture.
• Add half of the buttermilk to the batter, beating well.
• Add remaining flour mixture and remaining buttermilk.
• Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.
• Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.
• Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate.
• Stir until smooth.
• Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts.

WARM CHOCOLATE CAKE

Steps:

• Preheat oven to 450°F.
• Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
• In a small saucepan, bring 2 inches of water to a boil.
• In a large glass bowl, add butter, chocolate and espresso powder.
• Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
• Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
• Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Divide the batter between the molds.
• Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
• Garnish with sweetened whipped cream and serve warm.

SOFT-CENTERED WARM CHOCOLATE CAKES

Steps:

• Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
• In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
• To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.

MACARONI CAKE

Steps:

• Cook the macaroni aldente and drain.
• Wisk eggs,milk, cream, sugar, vanilla, and cinnamon in a large bowl.
• Add cooked and drained macaroni.
• Pour into rectangle baking pan.
• Bake at 375 degrees for 30 minutes.