Best 9 Warm Chocolate Cake A La Kiev Recipes

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Craving a delectable dessert that exudes warmth and decadence? Look no further than the exquisite warm chocolate cake à la Kiev. This enchanting culinary creation combines the richness of chocolate with a tender, moist crumb, resulting in an unforgettable taste experience. With its origins in the heart of Ukraine, this cake has captured the hearts of dessert enthusiasts worldwide. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of crafting the perfect warm chocolate cake à la Kiev, ensuring an indulgent and unforgettable treat that will leave your taste buds dancing with delight.

Let's cook with our recipes!

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 47m

Yield 8 servings

Number Of Ingredients 8

1 cup butter, plus a little extra for the molds
8 ounces bittersweet imported chocolate
4 eggs
4 egg yolks
1/2 cup sugar
4 teaspoons all-purpose flour, for dusting
6 teaspoons finely ground ginger bread
Whipped cream

Steps:

  • In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
  • Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
  • Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
  • Preheat oven to 450 degrees F.
  • Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

NAIROBI CHOCOLATE CAKE



Nairobi Chocolate Cake image

This is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious.

Provided by Allrecipes Member

Categories     Chocolate Cake

Time 1h

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ¾ cups white sugar
1 teaspoon salt
¾ cup unsweetened cocoa powder
¾ cup water
¾ cup vegetable oil
3 eggs, room temperature
1 teaspoon vanilla extract
½ cup water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or line them with parchment paper.
  • Combine the flour, baking soda, baking powder, sugar, salt, cocoa powder, 3/4 cup water, and vegetable oil in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Add the eggs, vanilla extract, and 1/2 cup water and beat for another 2 minutes.
  • Pour the batter into the prepared cake pans. Bake in the preheated oven until the surface of the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 72.2 g, Cholesterol 61.4 mg, Fat 23.5 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 505.1 mg, Sugar 44.1 g

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE



Warm Chocolate Cakes with Coffee Crème Anglaise image

Provided by Heather Norkin

Yield Makes 4 servings

Number Of Ingredients 12

Sauce
1/3 cup 2 percent milk
4 tsp sugar
1 1-inch piece vanilla bean
4 tsp brewed coffee
1 egg yolk
Cakes
1 egg, separated
2 tbsp sugar
1/4 cup chopped bittersweet chocolate
7 tsp nonfat plain yogurt
Canola-oil cooking spray

Steps:

  • Sauce:
  • Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
  • Cakes:
  • Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

I haven't tested this recipe yet, but it's from the Food Network and is supposedly just like the delicious warm chocolate cake served on Royal Caribbean cruise ships!

Provided by coconutcream

Categories     Dessert

Time 37m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour
flour or cocoa, for dusting molds
unsalted butter, for buttering molds

Steps:

  • Preheat oven to 450°F.
  • Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
  • In a small saucepan, bring 2 inches of water to a boil.
  • In a large glass bowl, add butter, chocolate and espresso powder.
  • Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
  • Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
  • In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
  • Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
  • Divide the batter between the molds.
  • Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
  • Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
  • Garnish with sweetened whipped cream and serve warm.

Nutrition Facts : Calories 449.2, Fat 37, SaturatedFat 21.6, Cholesterol 362.2, Sodium 56.4, Carbohydrate 24.2, Sugar 22.6, Protein 6.5

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

Provided by Florence Fabricant

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 pound unsalted butter plus softened butter for greasing mold
1/2 cup all-purpose flour plus flour for preparing molds
3 1/4 ounces Mexican chocolate, chopped (see note)
4 3/4 ounces bittersweet chocolate, preferably Callebaut, chopped
2 1/2 teaspoons grated orange rind
4 large eggs
4 large egg yolks
1/2 cup sugar
Whipped cream

Steps:

  • Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
  • Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
  • In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
  • Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.

LITTLE WARM CHOCOLATE CARAMEL CAKES



Little Warm Chocolate Caramel Cakes image

Warm caramel sauce and a little chocolate syrup spooned into a ramekin's bottom results in a cake with an irresistibly gooey surprise. Plan ahead, because you need to freeze the ramikins for about 70 minutes before baking. Adapted from Country Living magazine.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 12

butter, softened
1 (12 1/4 ounce) jar good-quality caramel sauce
6 tablespoons chocolate syrup (optional but so good)
1 1/2 cups sifted cake flour (or sifted white flour)
1/3 cup dutch-process unsweetened cocoa powder
1 teaspoon baking soda
3/4-1 cup sugar
1/2 teaspoon salt
1 cup strong brewed coffee, warm (I use decaf)
1/3 cup light olive oil
1 1/2 teaspoons pure vanilla extract
1 tablespoon aged balsamic vinegar

Steps:

  • Preheat oven to 400*F.
  • Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
  • Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
  • Fill each ramekin with 1/3 cup of batter.
  • Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!

Nutrition Facts : Calories 552.1, Fat 14.7, SaturatedFat 2.9, Cholesterol 0.9, Sodium 672.8, Carbohydrate 104.3, Fiber 3.2, Sugar 31.5, Protein 5.5

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

This delicious recipe for warm chocolate cake is courtesy of Michael Laiskonis.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 ounces Amedei "No. 9" 75% dark chocolate couverture, chopped
5 tablespoons unsalted butter, cut into pieces, plus more for baking dishes
1 tablespoon cornstarch
3/4 cup granulated sugar, plus more for baking dishes
2 large eggs
2 large egg yolks
Confectioners' sugar, for serving
Extra-virgin olive oil, for serving

Steps:

  • In a medium heatproof bowl, set over (but not touching) simmering water melt together chocolate and butter.
  • Meanwhile, in a medium bowl, whisk together cornstarch and granulated sugar. In another medium bowl whisk together eggs and egg yolks.
  • Remove chocolate from heat and whisk in cornstarch mixture, then whisk in egg mixture until well combined. Transfer to a refrigerator until chilled, up to 3 days.
  • Preheat oven to 375 degrees.
  • Butter six 6-ounce ramekins and coat the insides with granulated sugar, shaking out any excess. Divide chilled batter evenly between ramekins and place ramekins on a baking sheet. Transfer baking sheet to oven and bake until cakes are just set (they may still be a little liquid), 12 to 15 minutes.
  • Dust cakes with confectioners' sugar and spoon over olive oil; serve immediately.

WARM CHOCOLATE CAKE WITH WHIPPED CREAM



Warm Chocolate Cake with Whipped Cream image

Categories     Cake     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Oscars     Fall     Anniversary     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
Whipped cream

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
  • Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

STRAWBERRY SOUP A LA KIEV



Strawberry Soup a la Kiev image

This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot.

Provided by LOOOBEEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 5

4 cups chopped strawberries
1 cup white sugar
1 cup sour cream
4 cups cold water
1 cup Burgundy or other dry red wine

Steps:

  • Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 33 g, Cholesterol 12.6 mg, Fat 6.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 21.1 mg, Sugar 29 g

Tips:

  • To make the perfect chocolate cake, it is important to measure your ingredients correctly. This means using a kitchen scale to weigh your ingredients, rather than measuring them by volume.
  • When melting the chocolate, be sure to do so slowly and gently. This will prevent the chocolate from burning or seizing.
  • When mixing the cake batter, be careful not to overmix it. Overmixing can make the cake tough.
  • When baking the cake, be sure to preheat your oven to the correct temperature. This will help ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

The Warm Chocolate Cake a la Kiev is a delicious and decadent dessert that is sure to impress your guests. With its rich chocolate flavor, creamy frosting, and elegant presentation, this cake is perfect for any special occasion. By following the tips in this article, you can easily make this beautiful and delicious cake at home.

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