mariadnoca
Moderator
Mayan Chocolate Cakes with Kahlua Cream
Serves 10-12
Ingredients
For the Cakes
2 sticks (1 cup) unsalted butter
½ cup Dutch-process unsweetened cocoa powder
¾ cup water
2 cups granulated sugar
2 large eggs
½ cup buttermilk, well shaken
2 tablespoons vanilla
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
For the Glaze
½ stick (¼ cup) unsalted butter
½ cup half-and-half
½ cup confectioner’s sugar
5 ounces bittersweet chocolate (not unsweetened), finely chopped
¼ teaspoon salt
For the Kahlua Cream
1 cup whipping cream
½ cup powdered sugar
3 tablespoons Kahlua
Special Equipment:
stand mixer
cake ramekins
sifter
Instructions
For the Cakes
Put oven rack in middle position and preheat oven to 350°F. Butter ramekins well and dust with flour, knocking out excess.
Melt butter in a heavy 3-quart saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth; remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.
Pour batter into ramekins, no more than ¾ from the rim, and bake until a pick inserted comes out clean, about 15-20 minutes. Remove ramekins from oven and allow cakes to cool slightly before glazing.
When ramekins are cool enough to handle, run a small knife around the edge of the cake to loosen. Turn cake over onto a cooling rack. Spoon some of the glaze over the top of the cake and allow it to set before serving, about 5 minutes.
For the Glaze
Melt butter in a heavy 2-quart saucepan over low heat, then stir in half-and-half and confectioner’s sugar. Add chocolate and cook, stirring until smooth. Remove from heat and stir in salt. Cool glaze until slightly thickened, about 5 minutes.
Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small spatula or offset knife to cover completely.
For the Kahlua Cream
Using an electric mixer, beat the heavy cream on high until light and fluffy, about 3-4 minutes. Turn the mixer to slow and add the sugar and Kahlua. Transfer to a small bowl and keep cold until ready to serve.
Serves 10-12
Ingredients
For the Cakes
2 sticks (1 cup) unsalted butter
½ cup Dutch-process unsweetened cocoa powder
¾ cup water
2 cups granulated sugar
2 large eggs
½ cup buttermilk, well shaken
2 tablespoons vanilla
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
For the Glaze
½ stick (¼ cup) unsalted butter
½ cup half-and-half
½ cup confectioner’s sugar
5 ounces bittersweet chocolate (not unsweetened), finely chopped
¼ teaspoon salt
For the Kahlua Cream
1 cup whipping cream
½ cup powdered sugar
3 tablespoons Kahlua
Special Equipment:
stand mixer
cake ramekins
sifter
Instructions
For the Cakes
Put oven rack in middle position and preheat oven to 350°F. Butter ramekins well and dust with flour, knocking out excess.
Melt butter in a heavy 3-quart saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth; remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.
Pour batter into ramekins, no more than ¾ from the rim, and bake until a pick inserted comes out clean, about 15-20 minutes. Remove ramekins from oven and allow cakes to cool slightly before glazing.
When ramekins are cool enough to handle, run a small knife around the edge of the cake to loosen. Turn cake over onto a cooling rack. Spoon some of the glaze over the top of the cake and allow it to set before serving, about 5 minutes.
For the Glaze
Melt butter in a heavy 2-quart saucepan over low heat, then stir in half-and-half and confectioner’s sugar. Add chocolate and cook, stirring until smooth. Remove from heat and stir in salt. Cool glaze until slightly thickened, about 5 minutes.
Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small spatula or offset knife to cover completely.
For the Kahlua Cream
Using an electric mixer, beat the heavy cream on high until light and fluffy, about 3-4 minutes. Turn the mixer to slow and add the sugar and Kahlua. Transfer to a small bowl and keep cold until ready to serve.