Ginger Cakes With Molten Chocolate Centers And Ginger Crème Anglaise Recipes

CHOCOLATE GINGER CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

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.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

GINGER CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with the softened butter. Line the bottom with parchment and butter the paper.
• Combine the butter and chocolate in a medium bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until mostly melted and remove from heat. Continue stirring until smooth and let cool slightly. Add cocoa, fresh ginger, ground ginger, vanilla, salt, 1/4 cup/55 grams crème fraîche, 1/4 cup/50 grams sugar and the liqueur, if using. Whisk until smooth. Lightly beat the egg yolks in another bowl and whisk into the chocolate mixture until smooth. Set aside in a warm place to keep the mixture loose.
• Meanwhile, use a stand mixer fitted with the whisk or a hand mixer and large bowl to beat the egg whites on medium speed until evenly foamy. Gradually sprinkle in the remaining 3/4 cup/150 grams sugar. Increase the speed to high and continue beating until the egg whites are very billowy and hold a peak.
• Add 1/4 of the whites to the chocolate mixture and whisk until smooth, then scrape into the bowl with the whites. Fold gently until no white streaks remain. Scrape into the prepared pan and smooth the top. Place on a baking sheet and onto the center oven rack.
• Bake until the center bounces a little when you gently shake the pan and a toothpick inserted 1 1/2 inches from the edge comes out clean, 40 to 45 minutes. Cool completely on a rack.
• Remove the ring and slide onto a serving plate from the pan bottom. You can leave the paper in place. Gently pat any crumbling edges back onto the cake. The cake will last well wrapped at room temperature for a few days and can also be frozen.
• When ready to serve, chill a bowl and whisk, and use them to whip the remaining 3/4 cup/180 milliliters crème fraîche. It will thin out at first, then hold its shape. Dust the cake with cocoa powder and slice with a hot knife. Serve each slice with a dollop of crème fraîche and some of the clementine confit.

GINGER CRèME ANGLAISE

Steps:

• Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)

APRIL BLOOMFIELD'S GINGER CAKE

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE

Steps:

• Instructions for Cake: Preheat oven to 400 degrees.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler.
• In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• Stir in the chocolate/butter mixture.
• Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet.
• Refrigerate for a minimum of 20 minutes.
• The batter will hold overnight in the refrigerator after it's been put into the molds.
• Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture.
• Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• Add the espresso.
• Refrigerate until ready to use.
• When cakes are done, drizzle with the creme.