Best Chocolate Creme Cakes Recipes

GINGER CAKES WITH MOLTEN CHOCOLATE CENTERS AND GINGER CRèME ANGLAISE

Steps:

• Make ganache:
• Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it. (Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
• Chop chocolate and transfer to a bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin. Freeze ganache while preparing cake. (Ganache may be made 1 week ahead and frozen, covered.)
• Make cakes:
• Preheat oven to 375°F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
• Into a bowl sift together flour, ginger, baking soda, and salt. In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy. Beat in eggs, sour cream, and molasses until combined well. (Mixture will separate but will come together again when flour mixture is added.) Add flour mixture to egg mixture, beating until just combined (do not overbeat).
• Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes. Run a thin knife around side of cutter and remove ganache. (Alternatively, lift ganache out of ramekin using plastic wrap.) Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes). Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top. Cool cakes in pans or ramekins on a rack 10 minutes. (Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature. Reheat cakes in a 375°F oven before serving.)
• Invert cakes onto plates and serve warm with crème anglaise.

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.

VALRHONA MOLTEN CHOCOLATE CAKES WITH ESPRESSO CREME ANGLAISE

Steps:

• Thoroughly grease 8, 6-oz aluminium cups. Dust well insides with flour, completely coating entire inner surface. Have all ingredients ready to go before proceeding. Combine finely chopped chocolate and butter in stainless/glass bowl, placing over pot w/inch or two of barely simmering water, stir occasionally. Remove from heat when both are almost melted; stir to melt completely. Cool slightly. S/B just warmer than body temp when added to batter; if cooled too much, set over pot of barely simmering water for a few seconds until it warms slightly. While choc cools, in electric or stand mixer fitted with whip attachment beat eggs and yolks to combine, beat in sugar. Whip at med-high until very thick and pale, about 10 mins. Gradually beat in flour, 1/3 cup at a time, making sure each addition is completely incorporated before adding. Gradually pour choc mixture into batter, stirring continuously. (Wrap damp towel around base of bowl to hold steady while pouring with one, stirring with other. Continue to beat until batter is thick and glossy, about 5 mins. Divide batter among prepared cups. Refrig for 30 mins, then cover each cup w/plastic wrap and chill for at least 4, or up to 24, hours. Oven to 325. About 25 mins before serving, remove cups from refrig. Set tins on heavy baking sheet and place in centre of oven. Bake until edges are set and spring back when touched, but centres are still wobbly and jiggle slightly when cups are moved, about 15 mins. Check cakes often after first 10 mins. Cool cakes in pans for 1 min, then run thin-bladed knife gently around top edges and invert onto plates. Should unmould intact but very delicate; don't force. Ladle Espresso Creme Anglaise onto each plate and serve immediately.

CHOCOLATE CREME CAKES

Steps:

• In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.

RICH CHOCOLATE SOUFFLé CAKES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 350º.
• To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
• Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
• Bake at 350º for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.
• To prepare crème anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
• Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
• Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with soufflé cakes.
• Note: A water bath tempers the heat and insulates the soufflés, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.

CHOCOLATE CREME CAKES

Steps:

• In a mixing bowl, combine cake and pudding mixes, oil, water and eggs, mix well. Pour into a greased and floured 13 in x 9 in x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
• In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
• In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
• Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
• Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.