Two Thanksgivings ago I found the perfect recipe for Cinnamon Ice Cream. It's quickly become the permanent accompaniment to Apple Pie and Pumpkin Pie. I got the recipe from this brilliant man-- David Lebovitz and his book The Perfect Scoop-- for which I shall remain forever thankful. I am getting the the Chocolate Lava Cake--bear with me please.A couple of weeks ago I picked up The Sweet Life In Paris not realizing it was by the same person until I was partway through it. The book was fantastic; it combined good food and living in Paris and it made you want to go running to the nearest bakery...or travel agency...or chocolate shop. It was chock full of informative tidbits whether you wanted to know about cheese or quirks of French people's habits. I've been unable to stand in a queue since without remembering Mr. Lebovitz's description! My only complaint about the book was that I read it too quickly it ended too soon.
Then two days a truly awful/wonderful thing happened. I discovered Mr. Lebovitz's blog! He's been at it for several years and I am ashamed to say that I've been a bit creepy/stalkerish because I've been reading through the archives and enjoying every moment of it. That's the wonderful part. The awful part is the blog is impossible to read without.....um....craving certain things. Like chocolate.
There's a lot of chocolate talk (pictures too!) going on at his blog. I dare you to try to read a month or two of it without wanting chocolate. It's impossible.
Yesterday, I bought three truffles at a chocolate shop...and reluctantly shared them with Rick. Today, I made Molten Lava Cakes. We enjoyed them outside in the backyard while a cardinal sang to us. I think he was entreating us with his song to leave a morsel for him but no one else wanted to play along with my fantasy.
I dressed them up with Dark Chocolate and Raspberry Sauces and a small dollop of Fresh Whipped-but barely sweetened- Cream. Fresh raspberries would be a nice touch. The molten center and the cake are made with 60% cacao dark chocolate for a deeply rich chocolate experience. When you take the first bite of moist cake, the pool of chocolate slowly oozes down the new made crevice and you can't help but drag your fork through it and licking the tips of the tines. It is a dessert that wants to be eaten slowly and savored. Hours later it is still satisfying.
Chocolate Lava Cakes
2 ounces Chocolate, 60% cacao
1/4 cup heavy cream
1/2 cup butter
4 ounces Chocolate, 60% cacao
2 egg yolks
1 teaspoon of vanilla
1/3 cup sugar
1/4 cup of flour
1. In a double boiler, combine the 2 oz of chocolate and the heavy cream. Stir until combined and then place in the freezer until firm. Scoop into 6 balls and return to the freezer.
2. Preheat oven to 400 degrees. In a double boiler, combine the 4 oz of chocolate and the butter. Stir until combined. Set aside to cool slightly. Butter 6 four ounce ramekins. I like to flatten a mini-cupcake paper and place it in the bottom of the ramekin and butter that as well. It helps later with removing the cake from the ramekin.
3. In a clean bowl, beat the eggs, sugar and vanilla until they are pale yellow and fluffy. Fold in the chocolate mixture. Sprinkle the flour over the mixture and fold in until just combined.
4. Fill each ramekin halfway. Place a frozen lava ball in the center of each ramekin and then cover with remaining batter. Place the ramekins on a cookie sheet and bake for 15 minutes. the cakes will puff up and feel firm to the touch.
5. Cool for a few minutes and then invert the ramekin on a plate. You may need to run a knife around the edges of the ramekin before inverting it. Serve warm.