Decadent Chocolate Recipe Needed.....
Emeril does this molten dark chocolate cake in individual ramekins that are frozen ahead of time and put right into the oven. I hate his recipes, but this is delicious, and the whole thing is done ahead, no special timing necessary, just pop in the oven when needed. I have been searching for like a week for my copy, but can't find it. Does anyone have a copy, or have any idea what I'm talking about?
This is not emeril's but Nigella's-- hoto choco pots--
very decadent. But it's an individual molton "cake" (loosely speaking)
This is a favorite "treat" in our house. I often make it ahead of time and keep in the fridge till I'm ready to cook it.
On the food network there is an Emeril recipe for "molten chocolate cakes with raspberries and cream." Is this it? It doesn't say anything about freezing it. The food network site is a little tricky. In the recipe search site, type in emeril. You get over 4,000 hits. Then type in molten chocolate cake. I don't know how to post a link, or I would.
This recipe is so simple that I don't think I could paraphrase it (which is required by chowhound.com rules).
But I found a similar/almost identical recipe online. The only trick is that it's in a cached copy of an expired web site. To find it, go to to this insanely long URL:
If that doesn't work, go to http://search.yahoo.com/ and search for this (quotes and spacing required):
"adult chocolate cake" recipe chocolatecake
Then click on "Cached" instead of the main link.
I've made molten cakes and flourless chocolate cakes (we've been married a long time!).
For some reason, I'm in the mood for a really good pudding, or chocolatey-custardy type dessert; soothing, comforting, and decadent. I made a nice dark chocolate pudding from F&W last year, was good, but not mind-blowing.
Or, I know it's anathema (and quite "un-gourmet") to like milk chocolate, but I (we) do. Anyone have any unusual desserts utilizing milk chocolate?
When you mentioned pudding, I remembered this recipe from "Sugar Rush." It looks and sounds fabulous, and perfect for Valentine's day with the raspberries and all.
This recipe yields a chocolate custard pudding, rather loose in texture, but rich in flavor.
Raspberry Chocolate Parfaits
2 cups milk
1 vanilla bean
5 egg yolks
1/4 cup potato starch
24 ounces sugar
2 ounces cocoa powder
1/4 cup all-purpose flour
4 ounces unsalted butter
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
10 ounces (1 bag) frozen raspberries
1/2 cup sugar
1 cup heavy cream
1/2 cup bittersweet chocolate
Fresh raspberries, garnish
For the Pudding: Bring milk and vanilla bean to a boil in a large heavy bottomed pot. Meanwhile, whisk eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. Cook until large bubbles slowly rise to the surface of the pot and the temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk.
For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. (It's easier to pour if you can put it in a squeeze bottle.)
Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
Assembly: Load pudding and whipped cream into separate pastry bags. Or you can just use a spoon. :) Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle with ganache for extra decadence. :)
Here's a recipe for chocolate pudding that uses cornstarch. :)
2-1/4C heavy cream, divided
1-1/4C whole milk
6 oz. semisweet chocolate, finely chopped (or use milk choc.)
1-1/2T unsalted butter, cut into small pieces
In medium saucepan, whisk together sugar, starch, cocoa and salt. In 4C measuring cup, combine 1-1/4C cream with milk and vanilla. Whisk 1C cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth. Place pan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 4-5 minutes. Add chocolate and cook, whisking until melted, about 1 minute. Remove from heat; whisk in butter until melted.
Pour into dessert cups or into one large serving bowl. Chill until set.
Whip remaining cup of cream to soft peaks and serve with the pudding.
Funny you should post this...I made the chocolate portion of the recipe yesterday and will finish it on V-Day. I used potato starch because baking is so precise I assumed there was a good reason. You mentioned that the custard was loose in texture. Have you made the recipe? Mine turned out very dense. Imagine scooping up a teaspoon full, turning it upside down and waiting for it to drop...except it doesn't. I just conducted this experiment to be certain before I posted and then, of course, had to eat the heaping spoonful to complete the research. Yum...it is very smooth and chocolately, but I was surprised at the density. Hope I made it right. And incidentally, for those who want to try the recipe and don't have a scale to weigh the cocoa powder, its 6TB, I believe.
Clotilde's chocolate 'cake' (really a baked ganache) from her blog Chocolate & Zucchini is spectacularly good. It benefits from being cooked the day before, so make it today!
This makes an 8" pan, so you could cut it down for a 6" springform or whatever.... unless you don't mind eating leftovers for several days (and trust me, you won't if you love chocolate). :-)
Here's another idea with chocolate and raspberries...I forgot I had this. You'll have leftovers, but hopefully that won't be a problem! :)
When this soufflé falls, it turns into a dense fudge cake. Leftovers can be served at room temperature or chilled with the sauce.
Fudge Espresso Soufflé with Raspberry Sauce
1/2C unsweetened cocoa
6T hot water
1T instant espresso or 2T instant coffee
4 egg whites
Raspberry Sauce (see below)
Heat oven 375. Combine 1st 3 ingredients, stirring until smooth. Melt butter in small saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4C sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl and cool slightly.
Beat egg whites at high speed until foamy. Add 3T sugar, 1T at a time, beating until stiff peaks. Gently gold 1C egg whites into cocoa mixture; gently fold in remaining egg whites. Spoon into 1-1/2 qt. soufflé dish coated with PAM. Bake 45 minutes or until puffy and set. Serve warm with raspberry Sauce.
10 oz. frozen raspberries in syrup; thawed and undrained
Drain berries, reserving syrup. Press berries through sieve into bowl; reserving purée; discard seeds. Combine water and cornstarch in saucepan; stir until blended. Stir in reserved syrup and purée; bring to boil and cook 1 minute, stirring constantly. Pour into bowl and cool.
How much time do you want to spend. The recipe from Bon Appetit for a Triple Chocolate Celebration cake is time consuming but definitely worthwhile. And, it's a great presentation. Chocolate cake, chocolate ganache, chocolate mousse, covered in chocolate.
I leave off the fruit. And, I don't buy the special paper from cake decorating stores for the decorated chocolate cover on the side. I use florist sheets (the plastic stuff that flowers come in--just ask and they'll either sell or give you some).
It's all about Jean-Georges in our house! His flourless chocolate cakes are so yummy! You make them in 4 ounce brioche modles and they melt when you cut into them!
Warm, Soft Chocolate Cake
by Jean-Georges Vongerichten
and Mark Bittman
from Jean-Georges: Cooking at Home
with a Four-Star Chef
Makes 4 individual cakes
This ambrosial minicake is absolute chocolate in two forms: a warm, molten center surrounded by a tender, protective shell. Despite its intensity, however, it has nothing of the heaviness of Mississippi Mud Pie or the ubiquitous flourless chocolate cake. Perhaps that's why it's one of the most copied desserts in American restaurants.
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
Buy the Book Method
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.