• 70s Retro - 07

    From Dave Drum@1:3634/12 to All on Tue Jan 3 16:03:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Molten Chocolate Cake
    Categories: Cakes, Desserts, Chocolate, Booze, Dairy
    Yield: 6 servings

    MMMMM---------------------CHOCOLATE TRUFFLES--------------------------
    2 oz Semisweet chocolate; fine
    - chopped
    1 tb Dark rum
    3 tb Heavy cream

    MMMMM---------------------------CAKES--------------------------------
    8 tb Unsalted butter; more for
    - greasing
    1/4 c A-P flour; more for dusting
    6 oz Bittersweet chocolate;
    - finely chopped
    1/2 c Sugar
    1 ts Vanilla extract
    pn Fine salt
    3 lg Eggs
    Confectioners' sugar; to
    - serve
    Vanilla ice cream; to serve
    - (opt)

    MAKE THE CHOCOLATE TRUFFLES: To a small heatproof bowl,
    add the semisweet chocolate and rum; set aside.

    To a small pot over medium heat, add the cream and cook
    just until it reaches a gentle simmer. Remove from the
    heat, then immediately pour the hot cream over the
    chocolate and rum. Set aside for 1 minute, then, using a
    silicone spatula, slowly stir until completely melted
    and smooth. Cool to room temperature then cover and
    refrigerate until firm and chilled, about 1 hour.

    Line a large plate with parchment paper. Scoop the
    chilled chocolate mixture into six equal portions, then
    roll each portion into a ball. Place the balls on the
    lined plate and return to the refrigerator; chill until
    ready to bake the cakes.

    Position a rack in the center of the oven and preheat to
    425°F. Grease the bottom and sides of six 6-ounce
    ramekins with butter and lightly dust with flour,
    tapping out any excess. Arrange the ramekins about 2
    inches apart on a large baking sheet.

    MAKE THE CAKES: To a small pot, add the butter and
    bittersweet chocolate, set over medium heat, and cook,
    stirring occasionally, until just melted and combined,
    about 5 minutes. Remove from heat and set aside to cool
    slightly at room temperature for 10 minutes.

    Using a hand mixer or stand mixer fitted with the whisk
    attachment, beat the sugar, vanilla, salt, and eggs on
    medium-high speed until pale and thick, 3–4 minutes.
    Beat in the melted butter-chocolate mixture until just
    combined, then add the flour and continue beating until
    completely smooth.

    Divide half the batter among the prepared ramekins.
    Place a chilled chocolate ball in the center of each
    ramekin. Cover each chocolate ball with the remaining
    batter; use a small offset spatula or the back of a
    spoon to smooth the surface of each cake. Bake until the
    cakes are fragrant and just barely set, about 15 minutes
    (a cake tester inserted into the center will not come
    out clean). Transfer to a wire rack and set aside to
    cool slightly, 2-3 minutes, before unmolding.

    Run a paring knife around the edge of each ramekin and
    invert onto small dessert plates. Dust with
    confectioners’ sugar and serve immediately, with vanilla
    ice cream, if desired.

    By: Jean-Georges Vongerichten

    RECIPE FROM: https://www.saveur.com

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