Create

Hot Chocolate Cake

Hot-Chocolate-Cake-

Get all the comfort of hot cocoa in a delicious dessert form with a Hot Chocolate Cake! Spilling out like molten lava, this cake’s special surprise is a delectable ganache center. 

Made by Rebecca Millican in her Baking With Chocolate class, this tasty Hot Chocolate Cake was a huge hit. Fortunately for us, she shared her recipe just in time for the holidays.

These little cakes are best made ahead of time. The prepared mixture is portioned into individual ramekins and refrigerated up to 2 days. Bake just before serving and enjoy them warm from the oven

Gygi Shopping List for this recipe:

guittard_french_vanilla_semi_sweet_chocolate_5Ramekin-4.5-oz-90012--70981_7_oxogoodgrips_2cupangledmeasuringcup

 

Hot Chocolate Cake

Yield: 6 individual cakes

From Chef Jean-Georges Vongerichten

These little cakes are best made ahead of time. The prepared mixture is portioned into

individual ramekins and refrigerated up to 2 days. Bake just before serving and enjoy

them warm from the oven.

Ingredients

    Ganache for Liquid Centers:
  • 4 ounces dark chocolate, melted
  • 4 ounces cream, warmed to approximately 100 degrees (body temperature)
  • Cake Mixture:
  • 3 eggs
  • 3 egg yolks
  • 1/3 cup plus 2 teaspoons (2.8 oz.) granulated sugar
  • 1/3 cup (1.6 oz).all-purpose flour
  • 11 tablespoons (5 1/2 oz.) unsalted butter
  • 5 1/2 oz. dark chocolate

Directions

  1. Combine the chocolate and milk in a small bowl and whisk until smooth. Scrape into a small flat pan, or similar flat surface that has been lined with parchment or foil.
  2. Shape the ganache mixture into a rectangle, approximately 5 in x 3 in. Place into the refrigerator to harden. When firm, cut the ganache into 6 equal pieces, approximately 1 in square. Set aside until needed. Can be made a day ahead.
  3. Cake
  4. Spray 6 4-oz. ramekins with non-stick cooking spray.
  5. Melt butter and chocolate together over a double-boiler. Stir smooth and set aside to cool slightly.
  6. In the bowl of an electric mixer, whip the eggs, egg yolks and sugar on medium-high speed until very pale and fluffy, about 5-8 minutes.
  7. Add the flour all at once and mix to combine.
  8. Add the chocolate all at once. Beat on medium speed 6-8 minutes, until the mixture stiffens.
  9. Using a spoon or pastry bag, fill the baking cups halfway. Place a chunk of ganache on top of the mixture and spoon or pipe in more chocolate mixture, stopping just short of the top. Refrigerate until needed.
  10. When ready to bake, preheat the oven to 375 degrees F. Bake for 15-20 minutes, until cakes are set. Serve immediately.
  11. These can be made up to 2 days ahead of time. Keep refrigerated, and bake just before serving.

Hot-Chocolate-Cake

You Might Also Like

No Comments

Leave a Reply