Molten Dark Chocolate Cake With Mocha Sauce, Cappucino Froth And Orange Marmalade Mint Compote Recipe
Cost per serving $3.45 view details
- 2 x minced orange
- 2 whl orange
- 1 c. sugar
- 1/2 c. water
- 1 c. orange, juice
- 1/2 c. Grand Marnier
- 1/4 c. minced mint
- Â Â The Dark Chocolate Molten Batter
- 8 ounce minced bittersweet chocolate
- 1/2 c. butter
- 1/2 tsp grnd allspice
- 1/2 c. reserved orange marmalade
- 5 x egg, yolks
- 1/4 c. sugar
- 2 Tbsp. molasses
- 2 Tbsp. vanilla
- 1 c. flour
- 2 Tbsp. cocoa pwdr
- 5 x egg, whites
- Â Â The Mocha Sauce
- 1/2 c. lowfat milk
- 1/2 c. cream
- 2 Tbsp. very finely grnd coffee, beans
- 2 ounce sugar
- 4 ounce minced bittersweet chocolate
- 1 pch salt
- Â Â The Cappuccino Froth
- 2 x egg, yolks
- 2 Tbsp. lowfat milk
- 2 Tbsp. sugar
- 2 Tbsp. Kahlua
- 1 pch salt
- Form a caramel with the Sugar. Place it with the water in a small, thick-bottomed saucepot and bring the mix to a simmer. Simmer the syrup as the water evaporates then as it begins to darken around the pots edges gently swirl the pot. Allow the syrup to caramelize proportionately and become a deep golden. Be vigilant and be ready.
- Shock the caramel. When it's perfectly colored carefully add in the minced oranges and the orange juice, stopping the warm caramel from further browning. Bring the caramel and the orange to a simmer as they dissolve together and the mix reduces. Its moisture will evaporate and the marmalade will thicken. Simmer it for half an hour stirring it frequently to prevent it from sticking or possibly burning.
- Remove the pan from the heat and add in the Grand Marnier. Process the mix in a food processor to chop it coarsely then let it rest in the refrigerator till cold. Let it rest as the flavors meld together overnight or possibly for several weeks.
- Reserve 1/2 c. of the marmalade for the cake batter. Use 1/2 c. to make the compote and serve the rest with your favorite toast.
- Section the other two oranges. Carefully cut off their skins just to the flesh of the orange inside then cut each section of the orange out using a very sharp small knife and the oranges membranes as guides.
- Once the sections have been removed squeeze the remaining flesh, juicing it into the 1/2 c. of marmalade. Add in the minced mint and mix it well then add in the orange sections, just mixing them together so the sections do not break. Let the compote rest for a few hrs.
- The Dark Chocolate Molten Batter:Heat the butter, chocolate and allspice together in a stainless steel bowl. Place the bowl over a simmering pot of water. Stir it gently as the ingredients heat together. When almost all the chocolate is melted remove it from the heat and finish the melting.
- Mix together the 'wet' ingredients. Combine the orange marmalade, egg yolks, sugar, molasses and vanilla, stirring till smooth. Add in them to the chocolate, stirring to combine them well.
- Mix together the 'dry' ingredients. Stir the flour and cocoa pwdr till well combined. Add in them to the chocolate mix.
- Whip the egg whites till they form a stiff meringue. Stir one third of them into the chocolate mix then gently mix in the remaining two thirds of the meringue, aerating the batter.
- Chill the batter. Brush the inside of six or possibly eight six-oz ceramic ramekin molds with a light coating of melted butter. Sprinkle them with white sugar lightly tapping out any excess sugar.
- Divide the batter between the prepared molds filling them almost all the way to the top and leaving some room for the batter to expand as it bakes.
- Bake the individual cakes for fifteen to twenty min at 400 degrees in a preheated oven. Bake the cakes just till they are fully baked around the outside supporting a still slightly gooey or possibly even runny center. Use a toothpick to judge their doneness after 12 min. Use your best judgement as ovens vary.
- When the cakes are done baking serve them immediately while still hot. Loosen them from their molds with a small knife and quickly invert them onto a clean surface then transfer them to the plate.
- The Mocha Sauce:Bring the lowfat milk, cream, sugar and coffee to a simmer. Let the mix rest for a few min off the heat as the coffee flavors brew then reheat it just to a simmer. Again off the heat, stir in the chocolate till its melts and the mix becomes very smooth. Add in the salt and strain the sauce through a fine mesh strainer.
- Chill the sauce and reserve it for the plate.
- The Cappuccino Froth:Whisk together all of the ingredients in a stainless steel bowl. Place the bowl over a pot of simmering water whisking continuously.
- Continue whisking briskly as the sauce aerates and then begins to thicken. This will take a few min of continuous whisking. Whisk till the sauce forms soft peaks.
- Serve the sauce immediately.
- The Plate!:Pour two ounces of the mocha sauce onto a service plate. Add in a few spoonfuls of the orange mint compote.
- Unmold a molten chocolate cake and place it on the orange compote. Top the cake with a few spoonfuls of the mocha sauce. Top with a chocolate garnish and a mint sprig. Serve with a twist!
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|Amount Per Serving||%DV|
|Serving Size 394g|
|Recipe makes 6 servings|
|Calories from Fat 502||48%|
|Total Fat 58.32g||73%|
|Saturated Fat 33.52g||134%|
|Trans Fat 0.0g|
|Total Carbs 120.97g||32%|
|Dietary Fiber 11.0g||37%|