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Sticky Chocolate Cake with Pina Colada Sauce
Posted By nodesigns On May 22, 2011 @ 2:00 am In dairy,Dessert,Restaurant,Weekly Recipes | No Comments
By Pastry Chef Ehud Ezra, Basil  Restaurant.
This chocolate cake recipe has three components; the cake the sauce and the garnishing. It is a delicious alternative to the typical Shavuot recipe. Your family and guests will appreciate the change. You will love how easy it is to make and how impressive the dessert looks and tastes.
Ingredients for Chocolate Cake:
10 – 4 ounce individual foil cups or ramekins
1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup cocoa powder
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1/2 cup hot brewed coffee (instant can be used dissolved in hot water)
1/2 cup of buttermilk
2 teaspoons vanilla extract
Garnish: Toasted slivered almonds and toasted coconut
Preheat the oven temperature to 350.
In a mixer, cream the butter and the sugar until it is fluffy. Next add the eggs, mix until blended. Add the flour, baking soda, baking powder, cocoa powder, and salt, mix until blended. Then add the buttermilk and vanilla extract; blend it in and scrape the bowl to make sure everything is incorporated. Gradually add the hot coffee to the batter, until it is blended in. Make sure to scrape the bowl as you add ingredients to make sure everything is getting blended.
Spray the foil cups with non-stick canola spray, scoop the batter and place in the cups, more than 3/4 to the top of the cups.
Place cups on a baking tray and bake for about 15 minutes.
The cake should not be over baked; it should be cracked on the top and moist in the center.
Ingredients for Pina Colada Sauce:
1/4 cup of Coco Lopez (Cream of coconut)
1/4 cup of Pineapple juice
1/8 cup of white rum
Mix well and pour into individual small cups to serve along side the chocolate cakes.
Ingredients for Garnishing Chocolate Sauce:
2 semi-sweet chocolate bars, such as Schmerling’s
1/2 cup of heavy cream
Break the chocolate into small pieces in a bowl. In a small pot, boil the heavy cream. Add the hot cream to the chocolate, let it sit for a minute; this will melt the chocolate. Mix well with a whisk. Serve immediately or it will set. If you aren’t serving it immediately and it has to be warmed, simmer on low, or put in a bowl of hot water.
Garnish with toasted almond slivers and toasted coconut flakes. Toasting can be done in a dry frying pan or on a baking sheet at 350.
Here’s another great kosher cake recipe  for Shavuot.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/05/sticky-chocolate-cake-with-pina-colada-sauce/
URLs in this post:
 Basil: http://www.basilny.com
 kosher cake recipe: http://www.gourmetkoshercooking.com/2011/05/chocolate-caramel-cookie-dough-decadent-cheesecake/
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