Warm Chocolate Cake A La Kiev Food

CLASSIC KIEV CAKE RECIPE - Киевский Торт Рецепт

Steps:

• For meringue: It is best to prepare the meringue a day ahead of time before making cake. I usually prepare the meringue in the morning and let it dry and cool in the oven with the door ajar. Store prepared meringue covered well and away from moisture until ready to use.
• Cover a large, flat baking sheet with parchment paper and use an 8-inch round cake pan to draw 2 circles on the parchment paper. Set pan aside and preheat oven to 175 degrees Fahrenheit.
• To prepare meringue, place egg whites into a stand mixer bowl (preferably use a heavy duty stand mixer so egg whites reach their optimum consistency). Beat egg whites and sugar on high speed until they reach stiff peaks. Divide the meringue evenly and spread onto prepared parchment paper, using the circles as guides. Use a flat spatula to make sure top and sides are as even as possible.
• Place meringue into oven and bake for 8 hours at 175F, until completely dried and crisp. To check doneness, tap lightly on the top in the center of meringue -- it should sound hollow. After 8 hours, turn oven off and leave door ajar, letting meringue cool slowly in the oven. When getting ready to assemble cake, gently remove the meringue off from the parchment paper.
• For sponge cake: Preheat oven to 350 degrees Fahrenheit. Line 2, 8-inch round cake pans with parchment paper and set aside. Sift together flour and baking powder. Place eggs and sugar into mixer bowl; whisk on high speed until eggs are thick and pale. Using a fine strainer, slowly dust the flour over the eggs and fold the flour in. Immediately pour cake batter into prepared cake pans, dividing the batter evenly. Bake in preheated oven for 14 to 16 minutes, until cake is golden on top. Remove hot cake layers from pan, invert onto cooling rack and remove parchment paper.
• For frosting: place softened butter into a large bowl and use mixer to beat until light and fluffy, about 8 minutes. Add cooked condensed milk (dulce de leche) and continue beating until light and fluffy, about 2 minutes. Add cocoa powder and beat until well combined.
• To assemble cake, spread frosting between alternating layers of sponge cake and meringue, placing diced hazelnuts between layers.

WARM CHOCOLATE CAKES WITH BERRIES

Steps:

• Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
• In a small saucepan, bring to a boil 2 inches of water. 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 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.
• Preheat oven to 450 degrees F.
• Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 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 it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.