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Posts Tagged ‘chocolate’

This gooey rich slice of heaven has to be one of my all time favorite treats. Chocolate goodness oozing out the moment your fork hits it….

Just across the water from downtown Portland, there is a pint-sized cozy restaurant serving fresh, local and organic dishes known as The Farm Cafe. Countless nights I’ve made my way over there squeezing in at the teeny weeny bar (they don’t take reservations) just to order this yummy chocolaty treat. Their version is a cross between molten cake and a traditional soufflé – more like a fallen chocolate lava soufflé (and I mean that in the best possible way). They make each pot of deliciousness to order so be prepared to kick it for twenty minutes over a glass of wine. It’s SO worth it. Check this review.

This last weekend I prepared dinner for just under thirty guests at the golf and country club and wanted to serve a deliciously memorable meal. I started with baked halibut in saffron broth over mashed potatoes with a tomato and black olive ragoût followed by this to-die-for chocolate molten cake – recipe by Dave Lieberman.

My apologies; in my haste to keep the hot – hot and the cold – cold (remember – I was plating for over a couple dozen peeps!) I totally spaced taking a snapshot of the final product and only took a few pics of the prep. The good news is I will probably be making some more of this loveliness tomorrow and may be able to grab a decent photo.

Molten Chocolate Cake

Courtesy of Dave Lieberman

You’ll need:

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preparation:

Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins. (I dusted them with sugar instead of flour).

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 10-12 minutes. DO NOT overcook. (I found they didn’t need the full time – so keep your eye on them carefully).

Cool just a few minutes and un-mold each cake onto a plate.

Raspberry Coulis

You’ll need:

1 (10-ounces) package frozen raspberries (if available with syrup)
2 tablespoons sugar – to taste (sometimes I use vanilla sugar)
1 teaspoon fresh lemon juice – to taste

Preparation:

Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Alternatively, you can throw the raspberries, sugar and lemon juice into a sauce pan and bring to the boil. Simmer for approximately 8 -10 minutes, puree with a hand held mixer, and pour mixture through a fine sieve into a bowl, pressing on solids.

Either option should be chilled before serving.

You can also use fresh raspberries if available and in season – just increase the amount of sugar.

This dessert really does plate up so pretty and of course, you can take your own creative liberties, but this is how I prepared it: I placed the cakes upside down on the plate (the sugar coating/dusting works better than flour if this is how you intend to serve them) then lightly dusted them with icing sugar, added a bit of the home-made raspberry coulis – so the upside down dome appears to be wading in the sauce, and finished with a scoop of vanilla bean ice cream.

It turned out freakishly good…One of the ladies commented, “That was the best thing I have ever eaten. Would it be possible to have another?”

I promise – your guests will love you.

Bon Appétit!

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Chocolate Pots

This sure to impress no bake dessert is hella easy to whip up. Scrumptiously smooth, these cute chocolate pots can be prepared hours before your guests step foot onto your front porch and will have your chocoholic friends begging for more. Last night, I served this silky brown loveliness in martini glasses but espresso cups would be just as fun.

Chocolate Pots

Courtesy of Jamie Oliver serves 4-6 depending on portion size

You’ll need:

1/2 pint (285ml) heavy cream
7 ounces (200g) semisweet chocolate, at least 70 % cocoa
2 large egg yolks
3 tablespoons brandy, (Cointreau or Grand Marnier as alternatives)

3/4 ounces (20g) butter

Preparation:

In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.

Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.

Chocolate Pots

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I’m not sure which one is tastier – the chef Tyler Florence or his recipe for these delicious chocolate chip cookies.

Must be a reason he was named, “Sexiest Chef Alive” by People Magazine.

You decide.

Tyler Florence

My Big, Fat Chocolate Chip Cookies
courtesy of Tyler Florence, Food Network

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup white sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 (8-ounce) block dark chocolate, coarsely chopped

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

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