Best Warm Chocolate Cake

We bet you thought this recipe was going to be difficult? Say yes, because we know that’s exactly what you were thinking. Oh… and no doubt… you thought this was going to break the bank as well, right?  No way.  Not only are you going to look like a culinary genius, you’re going to save about $50 to $75 dollars versus buying this warm cake at a fancy or not so fancy Patisserie.

In fact, if you’re frugal, you can make this warm, delicious cake for about .75 cents per serving.  HUH?… did we say seventy-five cents? No, we were not mumbling.  This is incredibly delicious and incredibly easy.  Try this warm cake recipe and technique a couple of times and your guests will think Julia Child and Jacques Pepin stopped by to help out.

And for the health conscious: Here’s an idea that’s as easy as this Warm Chocolate Cake recipe which adds not only flavor but essential anti-oxidants to the dish. Not all things delicious are bad for you.  Slice up a quart of strawberries into a bowl, drizzle about a half cup of fresh squeezed orange juice and two limes on top, add a pint of fresh blueberries and a splash of Gran Manier. Keep this in your refrigerator for eating any time you need a snack.  As you’re making/serving this Chocolate Cake recipe top it with a couple of big scoops of the berry mix.  And go easy because this stuff is as addictive as cigarettes… BUT… good for you.  When you add in the protective anti-oxidant properties of the Cocoa you’ll understand why Julia Child made it to age 92 even though she ate rich food regularly.   It’s “The French Paradox” of eating natural, unprocessed, good for you ingredients that is difficult for most Americans to wrap their head around.

Wiki History Excerpt

In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder.  The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.  A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate.  Until 1890 to 1900 chocolate recipes were mostly for drinks.

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil’s food chocolate cake mixes in the mid 1930s, but introduction was put on hold during World War II.  Duncan Hines introduced a Three Star Special (so called because a white yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market.

In the U.S., chocolate decadence cakes were popular in the 1980s, individual molten cakes “with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and Champagne in the 90s, and Chocolate lounges and artisinal chocolate makers 2000s.  A rich flourless chocolate cake recipe and an all-but-flourless chocolate cake recipe “are now standard in the modern patisserie,” according to The New Taste of Chocolate.

While the term chocolate cake can be applied to most cakes and recipes made with varying amounts of chocolate or cocoa, the most common  in the United States is a butter cake.  Traditional approaches to a chocolate cake recipe are still popular and chocolate cake is also a basis for other cake varieties and recipes such as Black Forest cake and German Chocolate Cake.

End Wiki History excerpt.

We feature great desserts by Tim Fonseca and friends.  Tim is the Executive Pastry Chef at the Four Seasons Hotel in Boston.  Here, Tim demonstrates how to make sweet delights in your own kitchen.  Tim has appeared on TV and in major newspapers, magazines and books and consistently creates some of the best award-winning desserts on the planet.