MASTRO'S STEAKHOUSE WARM BUTTER CAKE
Mastro's signature dessert is sinfully good. How can it not be? It's buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro's kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef's torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don't have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- Preheat the oven to 325 degrees F.
- Make the butter cakes by blending the softened butter and granulated sugar together in a large bowl with an electric mixer on high speed for about 1 minute. Add the whole eggs, egg yolks, vanilla, and orange zest and mix for another minute.
- In a separate medium bowl, combine the flour, salt, and baking powder. Pour this dry mixture into the wet mixture and beat with an electric mixer for 1 minute.
- Mix together cream cheese, sugar, egg, flour, sour cream, and vanilla in another medium bowl until smooth.
- Butter the inside of three 5-inch ramekins or 2 small springform pans. Cut 2 to 3 disks out of parchment paper to fit into the bottom of each ramekin. This will help the cakes come out. Divide the batter into each ramekin or pan. Spread 1/3 cup of the cream cheese mixture over the top of the batter in each ramekin (you will likely have some leftover cream cheese filling).
- Bake for 45 to 50 minutes, or until the tops are browned. Cool for 60 minutes so that when the cakes are removed from the ramekins they won't fall apart.
- Make the raspberry sauce by combining the raspberries, water, and sugar in a medium saucepan over medium heat. When the berries begin to boil, reduce the heat and simmer for 5 minutes. Strain to remove the seeds, then pour the strained sauce back into the pan, whisk in the cornstarch until it's completely dissolved, and bring the sauce up to a boil again. Reduce the heat and simmer for 6 to 8 minutes, or until the sauce is thick and syrupy, then pour into a container, cover and chill until needed.
- Make the whipped cream by beating all the ingredients on high speed with an electric mixer until the cream forms stiff peaks. Cover and chill until needed.
- Run a butter knife around the inside edge of each ramekin, then invert the dish to remove each cake. Dip the bottom of each cake into the raw sugar. The cake is served upside down, so invert the cakes on a platter, then cover and chill them if planning to serve them later. If you want to serve the cakes now, zap them one at a time in the microwave on high, sugared-side up, for 30 to 45 seconds, or until hot. Use a chef's torch (a creme brulee torch) to melt the raw sugar on top, then go to step 11.
- To serve a cake that has been refrigerated, place it onto the center of a plate, with the sugar-coated side up. Microwave each cake on high for 60 to 90 seconds, or until it's hot. Use a chef's torch to caramelize the raw sugar on top.
- Place a scoop of vanilla ice cream on the cake, drizzle raspberry sauce over the top, then arrange 8 strawberry slices and 3 orange slices around the plate. Stick a sprig of fresh mint into the scoop of ice cream and serve fresh whipped cream on the side.
- Makes 3 cakes (serves 6).
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