Hi,

I'm looking for reciepes that approximate Morton's Steakhouse's_Hot
Chocolate Godiva Cake_.

Thanx,
Ed Stuart

In article >,
(Ed Stuart) wrote:

> I'm looking for reciepes that approximate Morton's Steakhouse's_Hot
> Chocolate Godiva Cake_.

5 seconds with Google brought this up:
<http://www.recipegoldmine.com/cakebundt/cakebundt52.html>

Godiva Hot Chocolate Cake

Source: Morton's of Chicago, Phoenix, Arizona

Godiva chocolate liqueur is rather expensive, so you may want to ask for
the small, 3-ounce bottle.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners¹ sugar
1 cup all-purpose flour
Vanilla ice cream

Preheat oven to 350 degrees F and generously coat an 8-inch souffle dish
with butter, then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate
liqueur.

In a large mixing bowl, beat egg yolks and whole eggs with an electric
mixer set at low speed. Pour chocolate-butter mixture into bowl while
beating. In a medium bowl, sift the confectioners' sugar and flour
together. Gradually add this to the chocolate mixture. Mix at high speed
until smooth, about 3 minutes. Pour cake mixture into souffl dish. Bake
for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with vanilla ice cream.

"Ed Stuart" > wrote in message
om...
> Hi,
>
> I'm looking for reciepes that approximate Morton's Steakhouse's_Hot
> Chocolate Godiva Cake_.
>
> Thanx,
> Ed Stuart

Go he
http://www.godiva.com/recipes/recipe.asp?id=274

Godiva Molten Chocolate Cake
Frozen Chocolate Centers:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon orange-flavored liqueur
1 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest

Chocolate cake:
6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature

Orange Cream:
1 1/4 cups heavy cream
1 tablespoon granulated sugar
1/4 teaspoon finely grated orange zest
4 teaspoons orange-flavored liqueur

Garnish:
Confectioners' sugar
Unsweetened cocoa powder
Mint leaves

Make the chocolate centers:

1.. Place chocolate in 1-quart measuring cup with a pouring spout. Heat
cream and corn syrup in saucepan over medium heat until it comes to a gentle
boil. Remove from heat. Pour hot cream over chocolate. Let stand for 30
seconds. Gently whisk until smooth. Stir in orange liqueur, vanilla and
orange zest.


2.. Cover ice cube tray with plastic wrap. Press down plastic to line six
ice cube cavities with plastic. Pour warm chocolate mixture into cavities,
filling to the tops. Cover and refrigerate remaining chocolate mixture for
use as sauce. Cover filled ice cube tray with plastic wrap and freeze for 3
to 4 hours or until solid. Keep frozen until ready to assemble dessert.


Make the chocolate cakes:

1.. Preheat oven to 425?F. Generously butter bottom and sides of six
6-ounce ramekins and place on baking sheet.


2.. Place chocolate, water and coffee in small microwave-safe bowl.
Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds
more or until chocolate is softened. Stir until smooth and let cool.


3.. Stir together flour and salt.


4.. Beat butter in mixing bowl until creamy, using electric mixer at
medium speed. Gradually add 1/2 cup sugar, beating until light and fluffy.
Beat in vanilla. Add egg yolks, one at a time, beating well after each
addition. Add cooled chocolate mixture and beat until smooth.


5.. Beat egg whites in mixing bowl until frothy, using electric mixer at
low speed. Increase speed to high and beat until soft peaks form. Add
remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.


6.. Fold one-third of egg whites and one-third of flour mixture into
chocolate batter. One-third at a time, gently fold in remaining egg whites
and flour mixture. Spoon half of batter into ramekins, filling more than
half full. Place a frozen chocolate cube in center of each. Spoon remaining
batter in ramekins, covering chocolate cubes completely.


7.. Bake for 15 to 20 minutes or until batter has risen about 1/2 inch
above rims of ramekins and tops are slightly cracked. While cakes are
baking, prepare the orange cream.


Prepare the orange cream and assemble dessert:

1.. Beat heavy cream, sugar, orange zest and orange liqueur in bowl until
it starts to thicken, but is still pourable, using electric mixer at medium
speed. Do not overbeat.


2.. Gently heat reserved chocolate mixture over a saucepan of hot, not
simmering water. Keep sauce warm.


3.. Invert warm cake onto center of each dessert plate. Lightly dust with
confectioners' sugar. Spoon some orange cream around base of cake. Lightly
sprinkle with cocoa powder. Garnish with mint. Serve immediately and pass
warm chocolate sauce.



kimberly

Godiva Hot Chocolate Cake

Godiva® chocolate liqueur is rather expensive, so you may want to ask for
the small, 3-ounce bottle.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva® chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners' sugar
1 cup all-purpose flour
Vanilla ice cream

Preheat oven to 350 degrees F and generously coat an 8-inch soufflé dish
with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.
In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer
set at low speed. Pour chocolate-butter mixture into bowl while beating. In
a medium bowl, sift the confectioners' sugar and flour together. Gradually
add this to the chocolate mixture. Mix at high speed until smooth, about 3
minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or
until cake tests done with a wooden pick.
Serve hot with vanilla ice cream.
"Ed Stuart" > wrote in message
om...
> Hi,
>
> I'm looking for reciepes that approximate Morton's Steakhouse's_Hot
> Chocolate Godiva Cake_.
>
> Thanx,
> Ed Stuart

Godiva Hot Chocolate Cake

Godiva® chocolate liqueur is rather expensive, so you may want to ask for
the small, 3-ounce bottle.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva® chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners' sugar
1 cup all-purpose flour
Vanilla ice cream

Preheat oven to 350 degrees F and generously coat an 8-inch soufflé dish
with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.
In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer
set at low speed. Pour chocolate-butter mixture into bowl while beating. In
a medium bowl, sift the confectioners' sugar and flour together. Gradually
add this to the chocolate mixture. Mix at high speed until smooth, about 3
minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or
until cake tests done with a wooden pick.
Serve hot with vanilla ice cream.
"Ed Stuart" > wrote in message
om...
> Hi,
>
> I'm looking for reciepes that approximate Morton's Steakhouse's_Hot
> Chocolate Godiva Cake_.
>
> Thanx,
> Ed Stuart