Warm Chocolate Cake Bridges Restaurant Danville Ca Recipes

WARM CHOCOLATE CAKES WITH BERRIES

Steps:

• Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
• In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Preheat oven to 450 degrees F.
• Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

WARM CHOCOLATE CAKE

Steps:

• Preheat oven to 450°F.
• Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
• In a small saucepan, bring 2 inches of water to a boil.
• In a large glass bowl, add butter, chocolate and espresso powder.
• Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
• Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
• Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Divide the batter between the molds.
• Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
• Garnish with sweetened whipped cream and serve warm.

WARM CHOCOLATE CAKE - BRIDGES RESTAURANT, DANVILLE, CA

Steps:

• Preheat oven to 375°F
• Butter six 6-ounce (3/4 cup) souffle dishes or custard cups.
• Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• Add flour; beat until just blended. Stir in chocolate. pour into prepared dishes.
• Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaked, about 12 minutes (do not overbake).
• Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.

FRANGELICO ICE CREAM (HAZELNUT)

Steps:

• Combine cream, milk, honey and sugar in a large pan.
• Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
• Remove from heat.
• Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
• Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
• Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
• Pour mixture into a mesh strainer set over a large bowl.
• Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
• Prepare your ice cream machine according to manufacturer's directions.
• Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
• Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
• Keeps in freezer for up to 3 days.

WARM CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
• Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
• Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
• Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)

Steps:

• Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
• Rinse fish and pat dry.
• Place fillets and shallot mixture in a large plastic bag, turn to coat.
• Refrigerate and marinade at least 30 min.
• up to 24 hours.
• Lightly coat fillets with oil and place on foil.
• Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
• total.
• Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
• Mound noodles over vegetables.
• Lay a fish fillet on each mound of noodles.
• Sprinkle peanuts, green onions, dill and fried shallots over the top.
• Drizzle with dipping sauce and pass remaining sauce in bowl.
• Fried shallots-Saute 1 c.
• thinly sliced shallots in 2 tbsp.
• salad oil in a 10 inch skillet until golden, 6-10 min.
• Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
• Add chili to taste.

WARM LEMON GINGER PUDDING CAKES

Steps:

• Preheat oven to 350°F Butter eight 1/2-cup ramekins or custard cups. Place dishes in large roasting pan.
• Beat 1/2 cup sugar, butter and lemon zest until well combined. Add egg yolks, one at a time, beating well after each addition. Beat in flour and ground ginger. Add lemon juice and beat to combine. Gradually add yogurt and crystallized ginger.
• Using clean dry beaters and a clean dry bowl, beating egg whites until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold whites into yolk mixture in 3 additions.
• Divide mixture among prepared dishes. Pour enough hot water into roasting pan to come halfway up side of ramekins, approximately 3 cups.
• Bake in preheated oven 25 minutes until pudding cakes are puffed and firm to the touch. Remove dishes from roasting pan and cool on wire rack. Sprinkle wirh icing sugar before serving.

MOLTEN CHOCOLATE CAKE

Steps:

• Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
• Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

ROMANO'S MACARONI GRILL WARM CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• Cake: Preheat oven to 350º Sift flour, baking soda, cocoa powder and sugar.
• Mix ingredients, taking care not over mix. Batter will be thick.
• Pour batter into a 13X9 inch pan.
• Bake at 350º for 25 minutes or until toothpick inserted in center comes out clean.
• Fudge Sauce: Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
• Remove from heat and add chocolate all at once.
• Let sit for 5 minutes.
• Whisk the glaze smooth.
• Presentation: Cut a fairly large square of cake, and place on a dessert plate.
• (Still warm, or reheat in microwave slightly) Liberally pour warm fudge sauce over cake.
• Top with a scoop of vanilla ice cream or freshly whipped cream (please-- no cool whip for this baby) and chopped nuts.

WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM

Steps:

• Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
• Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.