Cinnamon Spiced Chocolate Cake With Whipped Cream Recipes

Steps:

• For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking soda, cinnamon, salt, allspice and cloves in a large bowl and set aside.
• Melt the chocolate and butter in a double boiler or the microwave and whisk until smooth. Add the granulated sugar, vanilla, eggs and milk to the melted chocolate and whisk until smooth.
• Add half of the dry ingredients and fold together with a spoon or spatula. Repeat with the remaining dry ingredients.
• Butter and flour twelve 4-ounce ramekins, custard cups or disposable aluminum cups. Invert and tap on the counter to expel the excess flour. Fill each cup three-quarters of the way with batter and tap gently or use a spatula to smooth. Space the cups 1 to 2 inches apart on a baking pan. Bake until the edges look firm and dry and the centers are slightly soft, about 14 minutes. Cool briefly and remove the cakes from the ramekins.
• Just before serving, beat the heavy cream, sour cream, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Garnish each with a dollop of whipped cream.

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.