Cognac Chocolate Raspberry Lava Cakes

I was too busy eating these lava cakes on Valentine’s Day and forgot to blog them.  Chocolate lava cakes, while so luscious and rich, are deceptively simple.  The “lava” is really just uncooked batter, pooling in the center.  I could kick myself for not blogging these earlier because lava cakes are also a perfect date recipe — if you’re cooking a dinner at home, the batter can be made earlier in the day and spooned into a muffin pan.  At just eight minutes cooking time, you can pop these in the oven while clearing the dishes from dinner, and voila! amazing rich delicious hot chocolate cakes.  While lots of lava cake recipes generally suggest serving it with a raspberry sauce, I took a twist on that and decided to just stick a couple of whole raspberries in the center of each cake.  Feel free to omit if you just want the oozy chocolate.  I also added cognac to my batter to give it a warm kick — raspberries, chocolate and cognac are my idea of a perfect combination.  You can serve it with some fresh whipped cream, or even ice cream.  (Mr. Kitchen will put ice cream on just about anything.)

Cognac Chocolate Raspberry Lava Cakes

Cognac Raspberry Chocolate Lava Cakes

Adapted from a Paula Deen Recipe

4 ounces bittersweet chocolate

4 ounces semisweet chocolate

10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/4 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons Cognac

1/2 cup raspberries, rinsed (optional)

Butter a medium sized muffin pan and preheat the oven to 425°.

In a double boiler, melt the butter and add chocolate.  (For a makeshift double boiler, put a heatproof bowl in a simmering pot of water — it’s better to have the bowl touching the water than the bowl touching the sides of the pot.) As the chocolate begins to melt, remove the bowl from the water.  Continue mixing the chocolate and butter until perfectly smooth and fully incorporated.  Add the cognac and vanilla and mix together.  In a separate bowl, beat together the eggs and egg yolks, and then add the sugar.  Mix into the chocolate.  Stir in the flour until smooth.

If you’re using the raspberries, spoon a tablespoon of the batter into each muffin space in the pan (assuming 12).  Put two whole raspberries into each muffin space, taking care to keep the raspberries in the center.  Spoon remaining mixture into each space.  Bake for 8-10 minutes on the center rack of the oven.  Cakes are done when the sides are set and the top is no longer runny.  Top with a dusting of confectioners’ sugar, fresh whipped cream, ice cream or nothing at all!

OMG Chocolate

Isolating yolks for the Cognac Chocolate Raspberry Lava Cakes

Mixing in the flour for the Cognac Chocolate Raspberry Lava Cakes

Pouring the batter for the Cognac Chocolate Raspberry Lava Cakes

Cognac Chocolate Raspberry Lava Cakes

Advertisement

Super Brownies for the Super Bowl

It’s been a busy couple of months around the Kitchen, with the holidays and wedding planning taking up much of our time.  This past week was my birthday, and Mr. Kitchen got me an awesome present — a gift certificate for a workshop with DessertTruck here in NYC, where I will be learning to make macaroons!

Since it’s Super Bowl Sunday, I wanted to pass along a new recipe for these fantastic brownies — with three types of chocolate (baker’s unsweetened, dark, and semi-sweet) and a generous heaping of peanut butter, they’re not too sweet but incredibly rich.

They don’t take long to make, so if you’re planning to head to a party for this evening’s 6:30 kick off, you’ve still got time!

Triple Chocolate Peanut Butter Brownies

Triple Chocolate Peanut Butter Brownies

Adapted from a Martha Stewart Recipe

The Batter 

1 stick butter, cut into small pieces, plus more for buttering baking pan

2 ounces unsweetened chocolate (Baker’s provides 1 oz squares, if you’re using a bar, chop the chocolate into chunks)

1 ounce dark chocolate

4 ounces semisweet chocolate morsels,  plus an extra 2 ounces for chocolate chunks in the brownies

2/3 cup all-purpose flour

1/2 teaspoon baking powder

3/4 cup granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

Peanut Butter Mixture

1/2 stick of butter (melted)

1/2 cup confectioners’ sugar

3/4 cup smooth peanut butter

1 teaspoon pure vanilla extract

Preheat oven to 325 degrees.  Butter an 8-inch square baking pan.

Put butter in a double-boiler (set a heatproof over a pan of simmering water).  Stir until melted and add chocolate (unsweetened, dark and 4 ounces of the semi sweet morsels), mixing until the chocolate is fully melted and incorporated into the butter. Let cool slightly.

Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.

In a separate bowl, whisk together flour and baking powder and add flour mixture to chocolate mixture.  Stir until well incorporated (about 3-4 minutes).   Stir in the remaining chocolate morsels.

To make the peanut butter swirl mixture, stir together butter, confectioners’ sugar, peanut butter, and vanilla in a bowl until smooth.  I’ve found that melting the butter in a double boiler, adding the sugar and then the peanut butter and whisking together works well.  Just be sure to let the butter cool slightly before adding everything else. 

When pouring the batter and peanut butter filling, you’ll have to work quickly.  Pour one-half the batter into the buttered pan and spread it evenly with a rubber spatula. Drop heaps of peanut butter filling (about 2 tablespoons each) on the batter, spacing about 1 inch apart. This should amount to about half the peanut butter filling.  Pour the remaining batter on top, and gently spread to fill pan. Drop heaps of remaining peanut butter filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise, with the tip of the knife hitting the bottom of the pan.

Bake about 45-50 minutes in center rack of oven, until a cake tester or toothpick inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool in pan, slice and remove and let cool completely on a rack.  

A trick for cutting brownies:  Use a plastic knife! I don’t know why, but it stops the brownies from crumbling/cracking/falling apart while cutting.

Melting the chocolate for triple chocolate peanut butter brownies

Mixing the batter for triple chocolate peanut butter brownies

Mixing the peanut butter for triple chocolate peanut butter brownies

Mixing in the peanut butter for triple chocolate peanut butter brownies

Pre-bake triple chocolate peanut butter brownies