Best Melting Belgian Chocolate Cake Recipes

MELTING CHOCOLATE CAKE (FROM CARNIVAL CRUISE LINES)

Melting Chocolate Cake (From Carnival Cruise Lines) image

Absolutely one of the FINEST chocolate desserts I've ever eaten. I even repeated our visit to the dining room just so I could have another go at this dessert before we got off the boat. Carnival passed this recipe out in the dining room the last night of the cruise and I'm SOOO happy they did!

Provided by T-Logan

Categories Dessert

Time 30m

Yield 8 ramekins, 8 serving(s)

Number Of Ingredients 5

Ingredients

7 ounces semisweet chocolate
7 ounces butter
6 eggs
3 ounces sugar
4 ounces flour

Steps:

Melt chocolate and butter together.
Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
Add egg mix to the melted chocolate mix.
Pour mixture in individual ramekin cups.
Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.

Nutrition Facts : Calories 451.4, Fat 37.1, SaturatedFat 22.1, Cholesterol 192.8, Sodium 236.9, Carbohydrate 29.3, Fiber 4.6, Sugar 11, Protein 9.7

BELGIAN CHOCOLATE BIRTHDAY CAKE

Belgian Chocolate Birthday Cake image

This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated in tempered chocolate and rolled in cocoa powder.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 14

Ingredients

4 ounces hazelnuts
13 1/3 tablespoons unsalted butter (1 2/3 sticks), softened
2/3 cup Dutch-process cocoa powder
6 tablespoons granulated sugar
1 2/3 cup all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon table salt
2/3 cup boiling water
1 3/4 cups packed dark-brown sugar
4 large eggs, at room temperature
1 1/3 cups buttermilk, at room temperature
2 1/2 teaspoons pure vanilla extract
Quick Chocolate Ganache
Candied Hazelnuts and Chocolate Curls

Steps:

Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.