Gateauauchocolati Recipes

Steps:

• For the cakes:
• Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
• Just before serving, preheat the oven to 400 degrees F.
• Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
• For the caramel sauce:
• Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

Steps:

• Preheat your oven to 250°F
• Break the chocolate up into chunks and place it with the butter into the top of a double boiler. Melt and blend this mixture over simmering water.
• Stir 1 1/4 cups of the sugar into the melted chocolate and continue heating until the sugar has been completely absorbed.
• Best the egg yolks in a separate bowl and little by little beat the chocolate mixture into. Put back in double boiler and cook over simmering water until slightly thickened. Remove from the heat and cool, then add the Grand Marnier and the vanilla extract.
• Beat the egg whites into soft peaks, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
• Spoon 1/3 of the chocolate mixture over the egg whites and fold in carefully. Fold in the remaining chocolate mixture. Spoon into aa greased and floured 12 inch springform pan. Bake for at least 3 hours, or until done. Let the cake cool to room temperature then cover and refrigerate for at least 3 hours. Transfer to a serving platter, dust with powdered sugar, and serve with boiled custard (crème anglaise).

Steps:

• Put the chocolate chips and the butter in a bowl.
• Heat for 1 minute in the microwave on high.
• Stir the chocolate mixture until smooth.
• Mix the flour and sugar with the chocolate mixture and the 3 eggs together.
• Put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400.
• Remove the cake or mini-muffins and cool.
• Bon appetit!