New Orleans Jolt Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
• Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

Steps:

• In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
• In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
• Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
• Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
• Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
• Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
• Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
• Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
• Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.

Steps:

• Preheat oven to 375.
• Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder.
• Separate the eggs into two bowls.
• Add sugar to the bowl with the yolks and beat well.
• Sift in the cocoa powder. Beat together. Add enough milk to get it smooth but not runny.
• Beat egg whites with a pinch of salt until stiff.
• Take a small quantity and stir into the chocolate mixture. Gently fold in the rest.
• Pour into the prepared cake pans.
• Bake 20-30 minutes. Let cool.
• In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream.
• Remove from the stove and add the chocolate. Stir well.
• Whip in the rest of the cream into soft peaks then fold into the chocolate mixture.
• Put the mousse between the two stacked flourless chocolate heart cakes and on the top.
• Keep refrigerated.