Valrhona Chocolate Cake Recipes

VALRHONA CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
• Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.

VALRHONA CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour 6 6-ounce custard cups.
• Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.

VALRHONA CHOCOLATE CAKE

Steps:

• Preheat oven to 325 F.
• Butter and flour six 6-oz custard cups.
• Mix
• chocolate and butter in metal bowl.
• Set over saucepan of simmering water; stir until smooth.
• Cool slightly.
• Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes.
• Reduce speed; gradually beat in flour.
• Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among prepared cups.
• Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes.
• Cool slightly.
• Run sharp knife around edge of cups.
• Turn out onto plates.
• One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.