Warm Chocolate Cakes With Coffee Cream Food

ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
• Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
• Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
• Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.

WARM CHOCOLATE CAKES WITH COFFEE CREAM

Steps:

• To make the coffee cream, in a large saucepan, combine the coffee and milk and bring just to a boil. Remove from heat, add the vanilla, cover and cool for 15 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and light-colored. Whisk in the flour. Remove and discard the vanilla bean and very slowly whisk the hot milk and coffee into the flour mixture.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 15 minutes. Immediately remove from heat and strain through a fine-mesh sieve.
• To make the cakes, preheat the oven to 400 degrees. Butter and flour 10 2/3-cup ceramic ramekins.
• In the top of a double boiler set over barely simmering water, combine the chocolate, butter and rum and cook, stirring, until the chocolate melts and the mixture is completely smooth. Set aside. In a large bowl, combine the sugar and egg yolks and whisk until thick and light-colored. In the bowl of an electric mixer, beat the egg whites until stiff but not dry. Gently fold the egg whites into the yolk mixture. Fold in the chocolate and then the flour. Spoon the mixture into the ramekins, filling each 2/3 full. Bake until the cakes have risen and the tops just begin to crack, about 10 to 15 minutes. (The centers will still be slightly gooey.)
• Remove the cakes from the oven and immediately unmold them by inverting them onto dessert plates (run a thin-bladed knife around the edges of the ramekins if they stick). If necessary, rewarm cream in the top of a double boiler set over simmering water. Sprinkle the cakes with powdered sugar and spoon coffee cream around them.

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE

Steps:

• Sauce:
• Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
• Cakes:
• Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

CHOCOLATE SOUR CREAM COFFEE CAKE

Steps:

• Cream together the butter and sugar.
• Add eggs one-at-a-time.
• Gradually add the flour, baking powder, baking soda and salt.
• When dry ingredients are completely blended, add the sour cream& vanilla.
• Fold in the chocolate bits.
• Prepare streusal by mixing all ingredients together.
• Pour 1/2 of the batter into prepared loaf or tube pan.
• Top with 1/2 of the streusal.
• Add remaining batter on top of streusal.
• Top with with remaining streusal.
• Bake for one (1) hour at 350 degrees.

CHOCOLATE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
• Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.