cooking for your boyfriend

Saturday, August 28, 2010

Hot Chocolate Cake with Caramel Sauce and Freshly Whipped Cream


This is good on top of good on top of good.
Serves 4 hungry boyfriends
Ingredients
  • 6 tbsp (3/4 stick) cold unsalted butter, plus more at room temperature for ramekins
  • 1/3 cup sugar, plus more for ramekins
  • 4 ounces bittersweet chocolate, chopped
  • 2 large eggs plus 2 large egg yolks
  • 1/4 cup all purpose flour
  • 1/2 tsp Kosher salt
  • Caramel Sauce (see directions for ingredients)
  • Whipped Cream (see directions for ingredients)

Directions

Cakes
1.  Preheat your oven to 350 degrees.  Butter four 6-ounce ramekins.  Coat lightly with sugar, swirling around the sugar .  Turn upside down and tap out the excess sugar.  

2.  Combine butter and chocolate into a heat proof bowl set over, not in, a pan of simmering water.  Stir until melted and almost smooth.  Using a potholder, take off the heat a stir until completely melted.

3.  In a large bowl, whisk together sugar, eggs, yolks, flour, and salt.  Add the chocolate mixture and whisk to combine.  Fill each ramekin 3/4 full with batter.  Place on a rimmed baking sheet and refrigerate for 15 minutes.

4.  Bake until the center of a cake is soft, but not wet when pressed, 27 to 30 minutes.  Let cool for 5 minutes.


Caramel Sauce (make this while the cakes are baking in the oven)
1.  In a medium saucepan, heat 1 cup of sugar over medium-high heat until melted and brown at the edges, about 3 minutes.  With a heat proof spatula, pull melted sugar toward the center until all sugar is melted and caramel is a deep amber color, 3 minutes more.

2.  Immediately whisk in 6 tbsp cold unsalted butter, cubed, 1/2 tsp Kosher salt, and 1/2 tsp pure vanilla extract (be careful, it is extremely hot and the mixture will bubble).

3.  Whisk in 1/2 cup heavy cream.

4.  Pour into a heatproof container and let cool.

Whipped Cream
1.  In the bowl of an electric mixer fitted with the whisk attachment, whisk together on medium 1 cup of cold heavy cream with 2 tbsp of sugar for 30 seconds.  Whisk on high speed for a bout 5 minutes until stiff peaks form (whipped cream!).  Add sugar to taste.


Serve your boyfriend
1.  Place a ramekin on a dessert plate (be careful, ramekin may still be hot).  Add a dollop of Whipped Cream on top of the cake.  Pour over Caramel Sauce and allow it to drip down the sides of your ramekin.  Eat with a spoon.  Bon Appetite!

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