Best Il Falconiere Steamed Chocolate Cake With Vanilla Sauce Recipes

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OLD FASHIONED CHOCOLATE CAKE



Old Fashioned Chocolate Cake image

This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.

Provided by Dodi Tomancak

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 18

Number Of Ingredients 18

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter
4 tablespoons unsweetened cocoa powder
⅓ cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  • In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  • In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  • For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g

IL FALCONIERE: STEAMED CHOCOLATE CAKE WITH VANILLA SAUCE



Il Falconiere: Steamed Chocolate Cake with Vanilla Sauce image

Provided by Frances Mayes

Categories     Cake     Chocolate     Dessert     Bake     Vanilla     Fall     Winter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 16

8 ounces (1 stick) butter, plus more for the ramekins
3/4 cup flour, plus more for the ramekins
1 cup fine sugar
4 eggs
3 tablespoons rum (or Tia Maria)
2 tablespoons strong coffee
1 tablespoon plus 1 teaspoon baking powder
1/2 cup ground cacao (high-quality cocoa)
4 pears, peeled and diced (optional)
Vanilla Sauce (recipe follows)
Chocolate bar or chocolate-covered coffee beans
Vanilla Sauce
1 quart heavy cream
1/2 vanilla pod
8 egg yolks
4 tablespoons fine sugar

Steps:

  • Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
  • Beat butter and sugar to a soft cream. Add eggs, beating them in one at a time. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using. Pour into the prepared ramekins, filling halfway. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
  • Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
  • Vanilla Sauce
  • Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.

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