chocolate recipe for broken hearted friend
Any tried and true chocolate cake/cookie recipes that I can make for a broken hearted friend who is coming over for dinner tonight. Points if I can use the 4 ripe plums I have in my fruit bowl.
I'll be making roasted salmon and potatoes, red cabbage and a salad with romaine lettuce.
If you want something very very easy and amazingly consoling, I would suggest Nigella's Gooey Chocolate Puddings (they're in How to Eat, and I think the recipe is online somewhere). It's an easy molten chocolate cake recipe. You make it ahead, put in ramekins, then bake for 10 minutes at the last moment. Serve warm with lots of whipped cream. Plums on the side would be good.
Oh, these are so wonderful! I've been singing the praises of Nigella's gooey chocolate puddings for a long time, even once or twice on this board. They are the best, so very very easy, and pretty close to heaven on earth with lots of whipped cream as butterfat says. You cannot go wrong with these puddings.
This month's Gourmet (I think) has a great glaze that I made last night for BBQ chicken drumsticks. I think it'd go well with salmon. Saute about a half of a finely chopped red onion until soft. Add in your plums, diced and pitted (skin can stay on). Cook down for several minutes. Add in a spoonful of mustard and a few spoonfuls (about 1/4 cup or so) of red pepper jelly. I only had sweet pepper jelly, so added a pinch of crushed red pepper. Add about a 1/4 cup of water and blend it together. It's really lovely.
For your chocolate needs, I think that the now-famous chocolate Guinness cake would be perfect. It doesn't taste like beer, it just tastes like the richest chocolate cake ever.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
Preheat oven to 350°F. Butter or spray a bundt pan well. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.