Monday, February 15, 2010

Molten Chocolate Mint Cakes

I usually try not to post two recipes from the same source back-to-back, but because Janet asked so nicely, here is our Valentine’s Day dessert.

(Adapted from Everyday with Rachael Ray)

1 ½ sticks unsalted butter, cut into cubes

3 oz. semisweet chocolate, chopped

3 oz. bittersweet chocolate, chopped

3 eggs

2 egg yolks

¼ cup, plus 2tbsp granulated sugar

4 ½ tbsp flour (we used brown rice flour)

6 After Eights OR 18 little rectangles of Green and Black’s Organic dark chocolate mint

Confectioner’s sugar, for dusting

1. Preheat oven to 450°.

2. Spray six 6-oz. ramekins with cooking spray, then dust lightly with flour.

3. Set up a double boiler. Melt the butter and chocolate over simmering water, whisking until smooth. (For us, using a double boiler means placing one saucepan inside another. The bottom saucepan holds about an inch of water, while the top saucepan holds the chocolate and butter.)

4. Beat the eggs, egg yolks and granulated sugar in a large bowl using an electric mixer. Beat on high for about 8 minutes, until the mixture becomes pale and very thick.

5. Whisk in the melted chocolate and butter.

6. Stir in the flour until just combined.

7. Divide the batter among the ramekins and then plop three rectangles of Green and Black’s mint dark chocolate or one broken After Eight in the center of each batter-filled ramekin. Be sure to submerge the solid chocolate. (You might get batter on your finger in the process…aw, shucks.)

8. Place ramekins on a baking sheet and bake for 12-14 minutes. The cakes should be set, but jiggly.

9. Dust with confectioner’s sugar and enjoy!

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