Remember me?
I let my life get in the way of my blogging & baking, so many apologies.... there is just no excuse for that!
To get back into your good graces, here's a recipe that I've made several times for recent birthdays and anniversaries - it's easy, it's elegant, and it tastes damn good too. I got this recipe from Epicurious and it appeared originally in the January 2001 issue of Bon Appétit.
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1-1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1-1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
Preparation
For cakes: Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream.
Let me know what you think of this.... enjoy!
2 comments:
HHmmmm...there's a holiday tomorrow. Hmmmm.....
Molten cakes w/raspberries & ass cream (I say it like that because my college roommate was from TX. Remember how we made fun of Ms. Messier?)
You mean Mssssssss. Messier?
I was thinking about Burgie (Mrs. Burgess) and Smeigle-Beagle the other day. Don't ask me why!
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