Chocolate – I Love Thee. Let Me Count The Ways. | The Food Party! | Laura Stec | Mountain View Online |

Local Blogs

The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

View all posts from Laura Stec

Chocolate – I Love Thee. Let Me Count The Ways.

Uploaded: Feb 10, 2020
We are fans of waxing love, or the lack thereof, and Valentines Day at The Food Party!

In 2014, we bemused on the ways Cooking is a lot like making love.

In 2016, we played around with The Foods of Love.

And 2017 got personal with Happy Valentines Day – Let’s Be Friends

This year it’s all about chocolate. Oozy, boozy, silky and warm, here’s a recipe that is a lot easier than it looks. The hot lava cake trend left long ago, but the experience of eating it will never go out of fashion. This was my go-to dessert for years. It’s fast to assemble, and you can prepare the cakes a few days ahead of time, cover, and store in the fridge uncooked until you are ready to bake them.

The key when baking is to look for that soft center. When the edges are set, but the center still raw, remove the cakes quickly from the oven and flip to serve.

Molten Chocolate Lava Cake
Makes 4 servings

3 ounces (3/4 stick) unsalted butter
4 squares (4 ounces) bittersweet (not unsweetened) chocolate
2 eggs
2 egg yolks
¼ cup sugar
2 teaspoons flour
Unsweetened cocoa or all purpose flour for dusting
Strawberries or raspberries for garnish
Raspberry sauce for garnish (whisk a tablespoon of bourbon into this store-bought sauce if you like)
Mint for garnish
Powdered sugar for garnish
Vanilla Ice Cream


photo by LSIC

Melt the butter and chocolate together over a double boiler. Combine the eggs together and pour into the chocolate. Mix in the sugar and quickly beat in the flour until just combined.

Spray four, 4-inch aluminum dessert molds* with cooking spray and dust with sifted cocoa powder or flour.

Preheat oven to 450F. Bake for 6-9 minutes. Look for a 1-inch molten circle in the center of the cups before removing from oven. The center will be soft and the sides firm. Remove from oven and let sit for a few minutes. Use a knife to loosen the sides. Flip onto a plate or flat surface, then quickly re-flip on the service plate so the cakes faces top side up. The cake should be slightly under-cooked, so that when you cut into it the warm center oozes out.

Spoon raspberry sauce around the cake. Dust the top with powdered sugar and garnish with mint and strawberries or raspberries. Serve with a side of ice cream.

*4-inch aluminum dessert molds can be bought online, or use a disposable, aluminum cupcake tin and cut compartments apart after baking so you can invert onto a plate.

Happy Valentines!

We need your support now more than ever. Can we count on you?

Comments

 +   11 people like this
Posted by Kathryn, a resident of another community,
on Feb 10, 2020 at 7:11 am

I am so ready try this!!!!


 +   1 person likes this
Posted by PEG, a resident of North Whisman,
on Feb 14, 2020 at 3:13 pm

PEG is a registered user.

The flour is not mentioned in the ingredients that is to be added
after the sugar. How much flour?


 +   1 person likes this
Posted by Laura Stec, a Mountain View Online blogger,
on Feb 14, 2020 at 5:35 pm

Laura Stec is a registered user.

Peg thanks - I hope I didn't mess up anyones Valentines. I fixed the recipe - thanks for the catch. 2 teaspoons flour for the batter



Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

Posting an item on Town Square is simple and requires no registration. Just complete this form and hit "submit" and your topic will appear online. Please be respectful and truthful in your postings so Town Square will continue to be a thoughtful gathering place for sharing community information and opinion. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.

We prefer that you use your real name, but you may use any "member" name you wish.

Name: *

Select your neighborhood or school community: * Not sure?

Comment: *

Verification code: *
Enter the verification code exactly as shown, using capital and lowercase letters, in the multi-colored box.

*Required Fields


Stay up to date on local coronavirus coverage with our daily news digest email.

'A devastating impact:' The coronavirus claims Clarke's Charcoal Broiler, Mountain View's oldest operating restaurant
By Elena Kadvany | 29 comments | 10,953 views

Coronavirus Food Safety Update + New! Insider Tips
By Laura Stec | 5 comments | 3,769 views

Can you stay healthy without making more trash?
By Sherry Listgarten | 7 comments | 3,401 views

Think about helping others in our coronavirus-affected area
By Diana Diamond | 7 comments | 3,082 views

The University of California’s flexible policies during COVID-19
By John Raftrey and Lori McCormick | 6 comments | 1,801 views

 

DEADLINE EXTENDED

The 34th Annual Palo Alto Weekly Short Story Contest is now accepting entries for Adult, Young Adult and Teen categories. Send us your short story (2,500 words or less) and entry form by April 10, 2020. First, Second and Third Place prizes awarded in each category.

View Details