Chocolate Griddle Cakes With Chocolate Sauce Recipes

Steps:

• Make sauce:.
• Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate and sugar in a bowl, gently whisking until smooth.
• Mix in Amaretto.
• Keep warm or at room temperature.
• Make griddle cakes:.
• Sift together cocoa, cinnamon, flour, sugar, baking soda, and salt into a large bowl.
• Whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
• Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
• Working in batches of 2 or 3, pour 1/3 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes.
• Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more.
• Transfer to a plate and loosely cover with foil to keep warm.
• Add 1/2 teaspoon butter to griddle between batches.
• Serve cakes in stacks, topped with chocolate sauce.

Steps:

• Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

Steps:

• Make sauce:.
• Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
• Make griddle cakes:.
• Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
• Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
• Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
• Serve cakes in stacks, topped with chocolate sauce.
• Gourmet, January 2004.

Steps:

• Preheat the oven to 350°.
• Use Pam to spray an 8x8-inch cake pan.
• Mix the dry ingredients from the cake list.
• Add the wet ingredients and stir well.
• Pour in pan and bake 40-50 minutes.
• For the sauce, put the water and sugar in a pan.
• Bring to a boil; add the cocoa.
• Simmer 5 minutes, then stir in the vanilla.
• Poke holes in the cake; pour the sauce over top.

Steps:

• In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.