Sunday, February 15, 2009
Molten Chocolate Cakes with Raspberry Sauce
I can describe this recipe in four words: Get In My Belly.
Molten Chocolate Lava Cakes with Raspberry Sauce
* To further gild the lilly, add two small scoops of gelato over the top just before serving. The husband likes Il Labratorio Gelato's malt flavor and dark chocolate with these.
Adapted from Allrecipes.com via Pam Anderson
Molten Chocolate Cakes Ingredients:
1 cup salted butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
1/2 teaspoon almond extract or vanilla extract
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
4-6 Ramekins, depending on size
Cocoa Powder, for dusting ramekins
extra butter, for buttering ramekins
Molten Chocolate Cake Directions:
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and extract with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 425 degrees. Butter your ramekins and dust with cocoa powder to prevent sticking. Divide the batter among the ramekins, leaving at least 3/4 inch from the top for them to rise. Bake until batter puffs but center is not set, 8 to 10 minutes. Either carefully tip over, using hot pads to invert each one onto serving dishes or just serve in the ramekins, topping with raspberry sauce and any other toppings of your choosing, including whipped cream, ice cream or gelato, fresh berries, or sprigs of fresh mint.
Raspberry Sauce Ingredients:
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Raspberry Sauce Directions:
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Remove from heat and let cool for about 20 minutes before pureeing in a blender or with a handheld immersion blender. Store in the fridge until ready to serve. (Just reheat in the microwave or on the stove, adding a little juice or water to loosen it up.) The sauce will keep in the refrigerator for up to two weeks.