Molten Chocolate Pudding Cakes

 

 

champagneandchocolate

This recipe is double chocolate perfection. With a rich chocolate center and a moist chocolate cake exterior this molten dessert will have you dreaming about rivers of ganache. Pair with a glass of bubbly for a delicious Valentine’s Day treat!

Serves 4

Ingredients:
For the Cakes:
6 ounces high-quality semisweet or bittersweet chocolate
½ cup unsalted butter
½ cup plus 1 teaspoon sugar
2 large eggs + 1 large egg yolk
¼ cup flour, sifted
Kosher salt, to taste
Confectioners’ sugar, for dusting
1 cup cold ganache (recipe follows) plus more for serving

For the Ganache:
1 ounce heavy cream
1 ½ ounces semisweet chocolate, chopped

Directions:
For the  Ganache:
To make the ganache, boil cream in a heavy saucepan. Remove from heat and add chopped chocolate. Use a rubber spatula to stir until all the chocolate has melted. Transfer to a bowl, cover with plastic wrap, and refrigerate for 3 hours or overnight.

For the Cakes:
Preheat the oven to 350° F. Coat the interiors of four 4-ounce ramekins with nonstick spray. Set aside on a baking pan.

Place the chocolate in a heatproof bowl. In a small saucepan, combine the butter, ½ cup of the sugar, and ¼ cup water over medium heat. Bring to a boil, stirring to dissolve the sugar and melt the butter. Remove from the heat and pour the mixture over the chocolate, stirring to blend.

Place the eggs, yolk, and the remaining teaspoon of sugar in the bowl of a standing electric mixer fitted with a wire whip attachment, or use a hand held electric beater. Beat on medium-high speed until the eggs are thick and yellow.

Add the melted chocolate and continue to whip until thoroughly blended. Add the flour and salt, beating to incorporate. Transfer the bowl to the refrigerator and chill until firm, at least 30 minutes or ideally up to overnight.

Fill the prepared ramekins halfway with the batter. Place a tablespoon of ganache in the center (make sure it is chilled so it is firm and does not ooze into the batter). Pour in enough cake batter to cover the Ganache. The ramekins should be about three-quarters full.

Transfer the cakes to the oven and bake until the sides are set and the tops are puffed but still soft, 15 to 18 minutes. Remove from the oven and let cool in the ramekins for 2 minutes before inverting onto 4 dessert plates. Using a double boiler, reheat the ganache until smooth and spoon over cakes before serving.

TODAY.com Parenting Team FC Contributor

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Chocolate Almond Braid

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Similar to an almond crescent, this braided pastry creation is  so light and flaky, but is filled with a rich chocolate and  almond center. It is so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy for both the novice and experienced home cook.  Your friends and family will be amazed by this delightful treat.

Enjoy!

Serves 12
(Makes 2 braids-6 slices each)

Ingredients:
For the Almond Paste Filling:
One 7-ounce  package of  almond paste
1/2 cup butter
1/2 cup sugar
1 large egg
2 Tablespoons all-purpose flour

1 package of frozen puff pastry, thawed
Two 3.5-ounce Ghirardelli Intense Dark Hazelnut Heaven Bars*
1 medium egg, for the egg wash

For the Glaze:
3/4 cup plus 1 Tablespoon confectioners’ sugar
2 Tablespoons whole milk
1/2 teaspoon almond extract
1/2 cup sliced almonds,divided, toasted

Directions:
Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add 1 egg and flour; process until smooth.

Unfold puff pastry sheets onto a parchment lined greased baking sheet.

Spread half of the almond filling mixture down the center third of one pastry sheet. Place the chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.Remove the corner pieces.

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Starting from the top, fold down the flap then alternate right and left until you are close to the bottom.

Fold the bottom flap up and finish alternating between right and left. Pinch ends to seal. Tuck any extra puff pastry underneath.

Repeat with remaining pastry and filling.

Brush with egg wash and sprinkle with almond slices.Bake at 415°F / 213°C for 25 minutes or until golden brown.

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Remove to a wire rack.

Combine the confectioners’ sugar, milk and almond extract. Drizzle over braids; sprinkle with additional almonds. Cut into slices and serve.

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*Cook’s Note:
Feel free to  use your favorite chocolate bar in this recipe.
You can also omit the almond paste filling, if desired.

TODAY.com Parenting Team FC Contributor