Foodie Friday: THE Ultimate ALL Chocolate Valentine’s Day Edition
Chocolate Cakes with Liquid Centers
- 1/2 cup butter
- 4 (1 ounce) squares bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/4 cup white sugar
- 2 teaspoons all-purpose flour
- Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
- In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- Beat the eggs, egg yolks and sugar together until light colored and thick.
- Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here’s a quick primer on different varieties and their uses:
- Unsweetened (chocolate liquor):Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don’t bother eating it straight.
- Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
- Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
- Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.
- White chocolate:Because it’s made with cocoa butter and not chocolate liquor, white chocolate isn’t strictly chocolate. Use it in baking, but don’t expect a chocolatey taste–it’s sweet and mild.
- Chocolate: A Forever Romance (wholefoodsmarket.com)
- Chocolate, the language of LOVE (tamerietherton.com)
- A Spirited Seduction – Pairing Whisky, Rum, and Cognac with Chocolate (sommelierscribbler.com)
Posted on February 10, 2012, in Chocolate, Holiday and tagged Chocolate, Chocolate liquor, Cocoa butter, Flour, Sugar, Types of chocolate, Valentines Day, Wine tasting descriptors. Bookmark the permalink. 3 Comments.