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Decadent Chocolate Recipe Needed.....

  • f

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...)

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  1. 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?

    6 Replies
    1. re: Aaron

      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.

      Link: http://www.rutherfurd.net/cookbook/De...

      1. re: Aaron

        It's probably posted on foodnetwrk.com.

        There is a similiar recipe for individual molten chocolate cakes in the Joy of Cooking, 1991 Version
        -- same freezing option

        1. re: Nicole

          For whatever reason, I can't find it on foodnetwork's website. The recipe is from a really long time ago, maybe 6 or 7 years, so maybe they have edited their collection?

          1. re: Aaron

            I'd check-out the Joy of Cooking version. It is probably better than Emeril's.

            Individual Molten Chocolate Cakes

        2. re: Aaron

          Aaron,
          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.

        3. I love the Two Fat Ladies' Adult Chocolate Cake. It's a dark chocolate, flourless cake with lots of eggs and not too much sugar. Fab with whipped cream or a raspberry sauce.

          If you're interested, I can paraphrase the recipe. It's embarassingly easy to make.

          Anne

          2 Replies
          1. re: AnneInMpls

            I love the Two Fat Ladies and the inordinate amounts of butter and eggs they put into everything. If you could so kindly post the recipe, I'll be grateful indefinitely.

            1. re: looloopoo

              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:

              http://216.109.125.130/search/cache?p...

              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.

              Anne

          2. If you haven't yet tried the Double Chocolate Layer Cake from Epicurious, it is to die for, and sinfully chocolatey rich! Pretty spectacular presentation, as well.

            Link: http://www.epicurious.com/recipes/rec...

            3 Replies
            1. re: DanaB

              :) I did make that one year...was very good.

              1. re: Funwithfood

                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?

                1. re: Funwithfood

                  When you mentioned pudding-y and milk-chocolately, I immediately thought of chocolate bavarian cream pie. I've never made it at home, so can't vouch for the linked recipe, but maybe something along these lines would work?

                  Link: http://www.chefdecuisine.com/dessert/...

            2. 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
              Chocolate Pudding:
              2 cups milk
              1 vanilla bean
              3 eggs
              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

              Whipped Cream:
              2 cups heavy cream
              2 tablespoons confectioners' sugar
              1/2 teaspoon vanilla extract

              Raspberry Puree:
              10 ounces (1 bag) frozen raspberries
              1/2 cup sugar

              Ganache, optional:
              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. :)

              5 Replies
              1. re: wyf4lyf

                Sounds intriguing. I haven't cooked with "potato starch", can that be substituted for something else?

                1. re: Funwithfood

                  I just hunted around a bit on the web and it sounds like cornstarch would be a fine substitute. I'm not sure why potato starch is called for here. Most pudding recipes I've used have cornstarch in them. I'll post a separate query and see what we can find out.

                  1. re: wyf4lyf

                    Here's a recipe for chocolate pudding that uses cornstarch. :)

                    Chocolate pudding
                    6T sugar
                    3T cornstarch
                    1-1/2T cocoa
                    Pinch salt
                    2-1/4C heavy cream, divided
                    1-1/4C whole milk
                    1t vanilla
                    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.

                2. re: wyf4lyf

                  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.

                  Link: http://www.foodnetwork.com/food/recip...

                  1. re: Karen

                    That was a note in the recipe... Dense sounds good to me, too. :)

                3. m
                  Miss Tenacity

                  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). :-)

                  Link below....

                  Andrea
                  http://foodpart.com

                  Link: http://chocolateandzucchini.com/archi...

                  2 Replies
                  1. re: Miss Tenacity

                    Sounds fabulous! Can you give the US conversions from grams to cups and ounces or do I need a scale?

                    1. re: Miss Tenacity

                      I don't think that's ganache. Isn't ganache chocolate melted w/ cream?

                      What Clotilde is making is a brownie, IMO.