Thursday, January 31, 2008

First in a series of decadent chocolate desserts


These are the very quick and easy flour-light chocolate cakes we made when coworkers and I escaped the Las Vegas Strip during the annual company trip and went out to the Cordon Bleu cooking school for the day. Incidentally, they are a lot like the cakes I had made only a week earlier to impress my four- and seven-year-old cousins. (It worked.) Here's the recipe:

Chocolate lava cakes

9 oz semi-sweet baking chocolate (70% dark chocolate)
9 oz. butter (diced, room temperature)
4 eggs
6 oz. granulated sugar
4 oz. flour

2 oz. butter for ramekins

Preheat oven to 350 degrees.
Melt chocolate on low flame in a double boiler.
Stir in diced butter until it melts.
In another bowl, beat eggs and sugar until the mixture starts to whiten.
Stir in melted chocolate and then the flour.
Butter 6 individual (may make a little more, depending on ramekin size), and pour in chocolate batter.
Cook for about 12 minutes.
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1 comment:

Matt said...

Hopefully this won't mark me as being too gauche, but how the hell do you pronounce "ramekin," anyway? It looks Japanese to me.

And speaking of which, "affectedly prosaic" is a beautiful phrase. One can't help but read it and wonder whether disaffected prosaism might be the next step beyond.

Also, PS: Please post something soon about that vintage Flashdance Syrah that Joel managed to pry from the cadaverous grip of the cellar to lend a "Thriller"-like aspect to the end of the evening. It's been a long time since I've seen him dance like a zombie.

Gros bisous, MJ