Molten Chocolate Cakes

Molten Chocolate Cakes

Molten Chocolate Cake Bite

INGREDIENTS:

  • All Purpose Flour – ¾ cup
  • Sugar – ⅔ cup
  • Unsweetened Cocoa Powder – ½ cup (divided)
  • Baking Powder – 1½ tsp
  • Salt – ½ tsp
  • Low Fat 1% Milk – ½ cup
  • Canola Oil – 3 tbsp
  • Brown Sugar – ⅔ cup
  • Semisweet Chocolate Chips – ¼ cup
  • Vanilla Extract – 1 tsp
  • Hot Water – 1¼ cups

METHOD:

  1. Boil 2 cups of water. Grease ramekins or baking dish.
  2. In a shallow dish, combine flour, sugar, cocoa, baking powder, and salt. Stir until mixed. (If you are making this in a large dish, you can do it right in the greased baking dish!)
  3. Add milk and oil. Mix until well combined and spread out. If using ramekins, pour the batter into the ramekins.
  4. Sprinkle brown sugar on top. Sprinkle chocolate chips on top.
  5. Add vanilla to hot water. Pour over the top of the batter and DO NOT MIX. It will look gross, but it will not taste gross when it’s all said and done.
  6. Bake at 180C for 30 minutes if using a baking dish; about 15 if using ramekins.
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Chocolate and Orange Crèmes

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INGREDIENTS:

Makes 2 large / 4 small ramekins or glasses (or 1 bowl if you’re in one of those moods!)

  • 1 orange, washed
  • 100g caster sugar
  • 4 x 100ml cold water, plus extra to refresh
  • 150g good quality chocolate, chopped – (I always go dark but by all means, use milk or white for something different)
  • 2 egg yolks
  • 1 Tbl liquid glucose / glucose syrup
  • 2 Tbl warm water
  • 150ml double cream

METHOD:

  1. With a paring knife or zester, pare the zest off the orange into fine strips.
  2. Place in a saucepan and cover with the first 100ml of cold water and bring to a boil over a medium heat. Take the pan off the heat, refresh with cold water and drain. Place it back in the saucepan and repeat this process twice more.
  3. Place zest back in the saucepan, cover with the last 100ml of water and the caster sugar. Bring to a boil and let it bubble for a minute then turn off the heat and allow the zest to cool in the sugar syrup. Drain when it has completely cooled.
  4. Leave aside about a third of the zest strips for garnishing. Finely chop the remaining zest and set aside.

Chocolate Créme

  1. Melt the chocolate in a bowl over gently simmering water (making sure the bottom of the bowl doesn’t touch the water).
  2. Mix the glucose, chopped orange zest and the 2 Tbl warm water to the egg yolks, then mix into the melted chocolate.
  3. In a separate bowl, whip the cream until it has reached ribbon consistency and gently fold into the chocolate mixture, without overmixing.
  4. Pour into the glasses or ramekins and garnish with the remaining zest strips. Refrigerate for about an hour berfore serving. If it has chilled for too long, sit at room temperature for around 30 minutes prior to serving.

White Chocolate Crème Brulée

INGREDIENTS:

  • 375ml milk
  • 250ml pouring cream
  • 6 egg yolks at room temperature
  • 1/4 C caster sugar
  • 200g good quality white chocolate, broken into small pieces
  • 20ml vanilla extract
  • extra caster sugar for brulée top

METHOD:

  1. Heat the milk and cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
  2. While that’s off the heat whisk the egg yolks and sugar together in a large bowl with a balloon whisk.
  3. Add the warm milk mixture in a thin stream, whisking constantly, until combined. Return the mixture to the saucepan over medium heat and stir with a wooden spoon for about 9 minutes or until custard thickens and coats the back of the spoon.
  4. Remove from heat and add the white chocolate and vanilla extract and stir until it’s all melted and mixed. Set aside to cool for 5 minutes.
  5. Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.
  6. To serve, place about a teaspoon of caster sugar over the entire surface of each ramekin and blowtorch the sugar and enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.
  7. Alternatively if you don’t have a blowtorch you can use the grill / broiler. Place the créme brulees (straight out of the fridge) in a baking tray (with the sugar layer of course).
  8. Fill with cold water to the halfway mark of the ramekins. Add ice to the water bath and place in a very hot grill on the top shelf so the sugar sits directly underneath the heat. This will caramelise the sugar while the custard (hopefully) stays cool from the ice water bath. It won’t take long so keep an eye on it and don’t leave the room!

Molten Chocolate Orange Puddings

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INGREDIENTS:

Makes 4 large ramekins or 8 small pudding moulds

Grand Marnier Ganache Filling:

  • 40ml pouring cream
  • 10ml Grand Marnier
  • 75g dark chocolate (at least 60% cocoa solids), finely chopped

Chocolate Pudding:

  • 150g dark chocolate (at least 60% cocoa solids)
  • 90g butter
  • 30ml Grand Marnier
  • Rind of 1 orange
  • 150g caster sugar
  • 3 eggs
  • 45g plain flour
  • 30g Dutch processed cocoa powder

METHOD:

  1. For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
  2. For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
  3. In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
  4. Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
  5. Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
  6. Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch.
  7. Rest for 5-10 minutes, then turn out onto your serving plates.

Note – great thing about this type of fondant is that you can flavour the ganache filling and cake differently.

Chocolate and Espresso Coffee Fondants

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 14 minutes. If frozen, bake for 15 minutes. Note: Ovens vary so you might have to test one out to get the exact baking time.
  7. Remove fondants from the oven and serve it straight from the ramekin (my preference because I suck at unmolding things). If unmolding, rest for a minute then run a palette knife around the edges and turn out onto a plate.
  8. If baked from frozen, rest for 2 minutes before unmolding.

Chocolate Panna Cotta

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INGREDIENTS:

  • Couverture – 200g
  • Heavy Cream – 3 1/2 cups
  • Milk – 1 1/2 cup
  • Sugar – 3 tablespoons
  • Gelatin – 12 sheets (20g)

For sauce:

  • Sugar – 1/2 cup
  • Orange – 1 cup (only juice)
  • Honey – 1 tsp
  • Cream – 1 tablespoon

METHOD:

  1. Pour into a saucepan the cream, milk and sugar and heat.
  2. Allow the mixture to boil.
  3. Put the gelatine sheets in a bowl of water to soften. Drain and add to the saucepan.
  4. Mix well and remove pot from heat.
  5. Cut the couverture into pieces and add to pot.
  6. Stir constantly until melted and allow the mixture to cool slightly.
  7. Fill small ramekins and refrigerate for 3-4 hours. Take the panna cotta out of the ramekins by dipping the bottom of the ramekins in hot water for 1 second.
  8. Place in a saucepan the sugar, honey and half of the orange juice.
  9. Stir and add the remaining juice and boil for 15 minutes until sauce thickens.
  10. Pour at the end the heavy cream and mix well.
  11. Once cool serve the panna cotta with a spoonful of the sauce.