February 16, 2011 · 10:17 pm
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!
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
Filed under Baking, Desserts, Party Food, Uncategorized
Tagged as baking, chef, chocolate, chocolate lava cakes, cognac, Cognac Chocolate Raspberry Lava Cakes, confectioners sugar, cook, cooking, cooking for your date, cream fraiche, dating, dating and cooking, dessert, dessert recipe, easy lava cakes, easy mini cakes, easy recipe, engagement, fiance, flour, food, gooey chocolate, Gourmet, ice cream, lava cakes, muffin, muffin pan, New York City, NYC, paula deen, quick dessert, raspberries, recipe, recipes, sugar, the way to a man's heart is through his stomach, vanilla, whipped cream
August 26, 2010 · 12:13 am
As you may have noticed by the photos that accompany the recipes I’ve posted, I cook (and inevitably eat) everything that’s included on the blog. So, while all the stick to your ribs food I’ve been posting has been an absolute joy to make and eat, my Wii Fit Mii has been looking pretty shameful lately. Yes, that’s right, I’m being shamed by the Wii Fit. My Mii has been looking pretty dejected this week and the game system keeps playing that “doh doh doh doh” “you lose” music, so I’m thinking this is a bad sign. Everything in moderation right? So next up is a delightful, light and actually good for you Herb Crusted Salmon.
Herb Crusted Salmon. Is it just me or does that just automatically sound just a bit more sophisticated than your average mid-week meal? Luckily, this recipe is incredibly easy and takes less than 20 minutes total to prepare.
I paired the salmon with a white asparagus drizzled with a balsamic parmesan vinaigrette and dinner rolls
Herb Crusted Salmon
2 Salmon steaks (approx 3/4 lb)
2 tsp basil
2 tsp thyme
1 tsp oregano
1 tsp rosemary
2 tsp flour
Olive oil to drizzle on salmon
Pre-heat oven to 400º
Rinse salmon fillets. In a bowl, mix the herbs together in along with flour. Cover a jelly roll pan with foil. Drizzle a little bit of olive oil on fillets, enough to just coat the top surface of the fillet. Dip fillets oil-covered surface down into mixture of herbs, pressing gently to coat the surface. Place fillets on pan. Drizzle again with a bit of olive oil. Bake for approximately 10 minutes.
White Asparagus with Balsamic Vinaigrette and Parmesan
Half a bunch of white asparagus, rinsed
1 tbsp olive oil
1 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 tsp salt
2 tbsp Parmesan cheese (shaved)
Rinse and trim asparagus. In a shallow pot, blanch asparagus spears over medium-high heat for approximately 3-5 minutes. Remove from heat. In a bowl, mix together oil, vinegar, salt, pepper and dijon. Drizzle or toss with asparagus. Top asparagus with Parmesan.
Raw salmon topped with herbs
Mixing the white asparagus with balsamic vinaigrette
Herb crusted salmon with white asparagus drizzled with Balsamic vinaigrette and Parmesan
Filed under Dinner, Fish, Recipes, Tidbits
Tagged as asparagus, Balsamic, Balsamic vinaigrette, basil, casseroles, cookies, cooking, dating, dinner, dinner for two, dinner rolls, easy dinner recipe, easy fish, easy salmon, fish, flour, herbs, light meal, losing weight, mid-week meal, Mii, olive oil, oregano, Parmesan, pepper, pepperoni bread, recipe, relationships, rosemary, Salmon, salt, tarragon, thyme, weight, weight gain, white asparagus, Wii, Wii Fit