Molten Chocolate Cakes

 

Molten Chocolate Cake

Ingredients

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Directions

Preheat oven to 400 degrees and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter. (I just used a cupcake tin)

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

 

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture. 

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. (Julia Child says that you should use a hand mixer for egg whites or whipping cream, I find it works better than a stand mixer also) Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. (My mom says that they are stiff enough if you can hold the bowl almost completely upside down without it running out) 

With a rubber spatula gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. 

Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Optional Garnish:

White Chocolate Ganache:

• 2 cups heavy cream
• 8 ounces white chocolate, chopped

Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.

Satin Chocolate-Mint Sauce:

• 2 ounces unsweetened chocolate
• 4 1/2 ounces semisweet chocolate
• 1/4 cup light corn syrup
• 1/3 cup hot water
• 1 teaspoon mint extract

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving

Enjoy!

Easy Chicken Tetrazinni

OK ladies, we haven't had a recipe posted in over a year and a half---that's really sad! I am finally getting around to sending out my Chicken Tetrazinni recipe and think that we should get this site hoppin' again. I need some new recipes!! Here is mine--

Easy Chicken Teterazinni

*Note - 1 recipe makes 2 large casserole dishes

15 ounces vermicelli pasta

1/2 cup chicken broth

4 cups chopped cooked chicken

10.75 oz can cream of mushroom soup

10.75 oz can cream of celery soup

10.75 oz can cream of chicken soup

8 oz carton sour cream

6 oz sliced mushrooms, washed well

salt and pepper to taste

2 oz shredded Parmesan cheese

2 cups shredded cheddar cheese

Cook the pasta and drain. Return to the pot and toss with chicken broth.

Mix the chicken and next 7 ingredients (all but the cheddar) in a large bowl. Add the mixture to the pasta.

Spoon the casserole into 2 large prepared casserole dishes (I use a 9x13 pan). Evenly sprinkle the cheddar cheese over both casseroles.

At this point you can cover one casserole and freeze for later use or if you are having a big group, bake both.

Bake covered with foil for 30 minutes at 350. Remove the foil and bake an additional 5 minutes.

How to Contribute

Hey friends!
Anyone can view this recipe blog, but if you want to contribute, let me (Teresa) know and I have to send you an invitation to be a contributor. So if you have some yummy recipes that you want to share, send me an email (you should have my address, leave a comment if you don't) and I will set you up!
Happy Cooking!

-Teresa

Breakfast Casserole

Here is the recipe for the breakfast casserole that I brought to the Sunday School breakfast this week. It is a great recipe for breakfast or brunch when you have family in town because you can make it the night before and just stick it in the oven the next morning. Great for the Christmas holidays - easy and YUMMY!

1 pound sausage (I use hot sausage)
4-6 slices of bread
8 eggs
2 cups milk
1 cup grated cheese (I use a little more)
1 tsp salt
Pepper to taste
Butter

Brown sausage and drain well. Butter bread and place buttered side down in a 9 x 13 pan to cover the bottom of the pan. Sprinkle sausage on top of bread, and sprinkle cheese on top of sausage. Mix eggs, milk, salt, and pepper together and pour on top of sausage and cheese mixture. Let sit in refridgerator overnight. Bake at 350 for 35-45 minutes (until cooked through and slightly browning on top). Serve and enjoy.

Momma Herzing's Cajun Chicken Pasta

Here it is, as promised! And oh so simple!!

Ingredients:

1 box penne pasta, cooked and drained (al dente)

8 chicken tenderloins or 4 chicken breasts

2 jars Ragu alfredo sauce

1 can Rotel tomatoes, drained

Emeril's Southwest Essence*

*I've had a hard time finding this seasoning in TX and usually have to just stock up when I go to IL. Anyhow - I think that any southwest-type seasoning would do the trick.

1. Season chicken on both sides with Southwest Essence and grill on Foreman grill until cooked completely. Cut into chunky pieces or slices - whatever you prefer.
2. Mix cooked pasta, chicken pieces, Rotel tomatoes, and one jar of the Alfredo sauce. Add about half of the second jar at this point. I sometimes just throw in a couple more shakes of the Emeril Southwest Essence, too. (Note: it's important to fully embrace the Emeril spice by yelling "BAM!!" as you throw the spice from behind your back. It makes a difference - you'll be surprised.)
3. Pour into casserole dish and pour the rest of the Alfredo sauce over the top.
4. Sprinkle top with Southwest Essence.
5. Bake and 350 degree for 30 minutes or until heated through.

This is super easy to make the night before and heat up for dinner the next day. Just adjust the cooking time if the pasta is going into the oven directly from the refrigerator.

No-Oven Peanut Butter Squares

If you can't get enough of that peanut butter-chocolate combo, then these are for you!

Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 packages (12 squares) semi-sweet baking chocolate

1. Line a 13X9 baking pan with foil, with end of foil extending over the sides of the pan. Set aside.
2. Melt butter in microwave for 45 seconds or until melted. Add sugar, graham cracker crumbs, and peanut butter and mix well. (I typically just throw everything into my stand mixer as opposed to doing it by hand. I also microwave the peanut butter until it's just slightly runny, so it mixes in more easily.)
3. Spread and press into prepared pan.
4. Microwave baking chocolate until completely melted (30 second intervals, stirring between each interval)
5. Let chocolate cool slightly, then pour over peanut butter mixture in pan. Allow to cool just a few minutes, then cut partially through dessert to mark your squares.
6. Refrigerate 1 hour or until set. Left from pan using foil handles and cut all the way through dessert into squares.

Enjoy!

Ice Cream Sandwiches Dessert

Ingredients:
Blue Bell Ice Cream Sandwiches (about 12)
Tub of whipped cream
Oreos (you can use any topping you want)

Directions:
1. Line the bottom of a glass dish with a thin layer of whipped cream.
2. Place several oreos (or other topping) in a plastic bag. Crush oreos. Place to side for later.
3. Lay the ice cream sandwiches across the bottom. I usually cut one or two into thin slices to fit in the sides...got to get as much as you can in there!
4. Using a spatula, smooth the whipped cream across the top of the sandwiches...covering all of them.
5. Sprinkle oreos or other toppings across whipped cream.
6. Cover and place in freezer for a minimum of 4 hours. Enjoy!!