Warm Chocolate Cake Bridges Restaurant Danville Ca Food

WARM LEMON GINGER PUDDING CAKES

Steps:

• Preheat oven to 350°F Butter eight 1/2-cup ramekins or custard cups. Place dishes in large roasting pan.
• Beat 1/2 cup sugar, butter and lemon zest until well combined. Add egg yolks, one at a time, beating well after each addition. Beat in flour and ground ginger. Add lemon juice and beat to combine. Gradually add yogurt and crystallized ginger.
• Using clean dry beaters and a clean dry bowl, beating egg whites until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold whites into yolk mixture in 3 additions.
• Divide mixture among prepared dishes. Pour enough hot water into roasting pan to come halfway up side of ramekins, approximately 3 cups.
• Bake in preheated oven 25 minutes until pudding cakes are puffed and firm to the touch. Remove dishes from roasting pan and cool on wire rack. Sprinkle wirh icing sugar before serving.

WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM

Steps:

• Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
• Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.

FRANGELICO ICE CREAM (HAZELNUT)

Steps:

• Combine cream, milk, honey and sugar in a large pan.
• Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
• Remove from heat.
• Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
• Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
• Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
• Pour mixture into a mesh strainer set over a large bowl.
• Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
• Prepare your ice cream machine according to manufacturer's directions.
• Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
• Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
• Keeps in freezer for up to 3 days.

WARM CHOCOLATE PUDDING CAKES (OAMC)

Steps:

• Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
• In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
• When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
• Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).

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.

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.

MARS BAR SAUCE

Steps:

• Chop mars bars into pieces.
• Melt in the cream.
• Serve hot.

BRIOCHE BREAD PUDDING WITH FRANGELICO

Steps:

• Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.).
• Preheat oven to 350°F Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.

WARM CHOCOLATE CAKE - BRIDGES RESTAURANT, DANVILLE, CA

Steps:

• Preheat oven to 375°F
• Butter six 6-ounce (3/4 cup) souffle dishes or custard cups.
• Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• Add flour; beat until just blended. Stir in chocolate. pour into prepared dishes.
• Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaked, about 12 minutes (do not overbake).
• Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.