Foodie Friday: THE Ultimate ALL Chocolate Valentine’s Day Edition

ValentinesDay

Chocolate Cakes with Liquid Centers

Ingredients

  • 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

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
  2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
  3. Beat the eggs, egg yolks and sugar together until light colored and thick.
  4. 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.
  5. 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.

Nutritional Information

Amount Per Serving  Calories: 475 | Total Fat: 37.1g | Cholesterol: 270mg

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee

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Chocolate 101

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.

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About anisesmith

I have a Masters Degree in Internet Marketing from Full Sail University. I am a Marketing & Social Media College Instructor, Course Developer, Digital Webinar Developer and Social Media Strategist. My Marketing experience consists of, Pharmaceutical, Healthcare Content, Direct Response, Mobile, Email and Digital. I am also proficient with Augmented Reality,Web Analytics, Print and Promotional Products. I have a special interest in NFC (Near Field Communications), Virtual Worlds and the Semantic Web because I believe these technologies are the wave of the future. Proficient in: Microsoft Office Suite, Basecamp, Moodle [LMS], Constant Contact, WordPress, basic HTML, iPhoto, iMovie, GarageBand, Key Note, ScreenFlow and Google Analytics. Demonstrated knowledge in: Facebook, Twitter, Google+, LinkedIn, Flickr, Instagram, Buffer, Triberr, Pheed, Tumblr, Vine, FourSquare, Slideshare, Layar, Tailwind, Houzz, Second Life and other related platforms. When I am not online I am a rabid Philadelphia EAGLES Fan, closet Foodie and mom to a miniature male version of myself.

Posted on February 10, 2012, in Chocolate, Holiday and tagged , , , , , , , . Bookmark the permalink. 3 Comments.

  1. Oh my chocolatey goodness! Those cakes look divine. In fact, all those recipes look delicious. Thanks for the mention! I’ll have to come back to see what other fun stuff you have in store.

    • Hi there Tameri!

      What an absolutely beautiful name! Thank you so much! I could just take a bite out of each and every bit of chocolaty goodness here. 🙂 Thank you for the GREAT post glad I could share it.

  2. Reblogged this on cftc10.

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