Decadent Chocolate Recipe Needed.....
- Funwithfood Feb 12, 2006 10:01 AM
My gift to my "love" each Valentine's Day is a special chocolate dessert. (Usually I plan ahead more--guess I've been too busy with my "pork thesis".)
Do you have any suggestions? (from milk to dark...)
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?
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). :-)