SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
- Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
- Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.
CHOCOLATE-COFFEE BEAN ICE CREAM CAKE
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.-Karen Beck, Alexandria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.
Nutrition Facts : Calories 512 calories, Fat 36g fat (20g saturated fat), Cholesterol 105mg cholesterol, Sodium 185mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM
Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.
Yield Makes 4 small cakes
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place the butter and chocolate in a heatproof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
- Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate mixture.
- Whisk the egg whites until soft peaks form, add the remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into the chocolate mixture. Divide the batter among the prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes.
- Remove from the oven, and transfer to a wire rack. Allow to cool for 15 minutes in the pan; carefully run a knife around the edges of the cakes, and unmold. Serve each cake with a scoop of coffee ice cream.
SUNKEN CHOCOLATE CAKE
I clipped this decadent cake recipe from an old issue of Woman's Day. The ground nuts serve as the "flour" - this is actually no flour in the recipe. Make sure your nuts are ground so fine that they are like a slightly gritty powder. Cooking time will vary depending upon the size of your springform pan.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 10-12 slices
Number Of Ingredients 8
Steps:
- Set oven rack to lowest possible position in oven.
- Preheat oven to 300 degrees F.
- Have ready a greased 8-9" springform pan lined with parchment paper.
- Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
- Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
- Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
- In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
- Add egg yolks and beat for 1 minute.
- Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
- Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
- Fold just 1/4 of the chocolate butter mixture into the egg whites.
- Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
- (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
- Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
- Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
- Let cake cool in pan 30 minutes- the cake will sink considerably.
- Remove outer ring of pan and invert cake onto a platter.
- -peel off the parchment.
- Sprinkle with some additional granulated sugar (or powdered sugar).
- This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
- It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
- Leftovers should be kept in the fridge.
- If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
- Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
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