AnnieBee
Gold Member
- 1,341
I came across this recipe the other day, and I think it would work well for the mini-fluted pan - it says it makes 6 servings in "individual baking molds" or in 7oz ramekins. I also read a review that says it can be done in a 10-cup bundt -type pan. Does anyone know if our fluted pan is 10 or 12 cups?
This is a Barefoot Contessa/Ina Garten recipe, and they are usually WONDERFUL! I just made an amazing (and really easy) chocolate cake - will try to post that recipe next!
If anyone does try this (in the either pan), please let me/us know how it turns out. I'm not sure when I will be able to do it myself as I have a mountain of chocolate cake to eat! Poor me... LOL!
Barefoot Contessa's Mini Orange Chocolate Chunk Cake
Ingredients
1/4 lb unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1/8 cup gratedorange zest (2 large oranges)
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup fresh orange juice
3 ounces buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup good semi-sweet chocolate chunks
For the syrup
1/4 cup sugar
1/4 cup fresh orange juice
For the ganache
4 ounces good semi-sweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Directions
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.
This is a Barefoot Contessa/Ina Garten recipe, and they are usually WONDERFUL! I just made an amazing (and really easy) chocolate cake - will try to post that recipe next!
If anyone does try this (in the either pan), please let me/us know how it turns out. I'm not sure when I will be able to do it myself as I have a mountain of chocolate cake to eat! Poor me... LOL!
Barefoot Contessa's Mini Orange Chocolate Chunk Cake
Ingredients
1/4 lb unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1/8 cup gratedorange zest (2 large oranges)
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup fresh orange juice
3 ounces buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup good semi-sweet chocolate chunks
For the syrup
1/4 cup sugar
1/4 cup fresh orange juice
For the ganache
4 ounces good semi-sweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Directions
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.
