Wednesday, March 12, 2008

Baked Hot Chocolate - OMG

So, i saw this recipe yesterday and had to make it. It was either make the dessert or go to the gym. From the evidence below i think you will be able to come to a conclusion of what i chose.

Baked Hot Chocolate

Note: I doubled this recipe. Who only needs 4 servings of amazingness? This dessert was explained on another blog as "an extremely decadent three layer extravaganza. The top layer is crusty almost soufflé like, the middle layer is like chocolate pudding and the last and bottom layer is very thick “liquidy” chocolate." My hot chocolates had a "souffle" crust with a pudding like filling. It seemed to only be two layers. I don't think i baked them long enough. I made them both in a corningware small casserole and in Pampered Chef 1 cup measuring cups. (if you buy one thing from Pampered Chef make it those 1 cup measuring cups!)

Adapted from “Essence of Chocolate” recipe by Heidi Friedlander, makes 4 servings
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
4 large eggs
¼ cup granulated sugar

Position a rack in the middle of the oven and preheat the oven to 350°F. Arrange four ovenproof cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.

Stir the eggs and sugar together in the bowl of a stand mixer set over the simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and, using the whisk attachment, beat 3 to 5 minutes until light and fluffy.
(Egg mix expands a lot)
Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge but the batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place into a preheated 350 °F over for 5 minutes or until warm.
Top with cocoa whipped cream if desired.

The next photo is a funfeti cake made by my brother and his girlfriend. SUGAR RUSH! It was addicting, tylenol was needed!
Ah, yes. The Lebanese Feast! I cannot take credit for this. My friend's mother made us a beautiful dinner of falafel, tzatziki, hummus, meatballs (i dont know what they were called), lemon chicken, tabouleh, etc. It was amaze-za-zing!

3 comments:

April said...

I am going to have to try the baked hot chocolate! It looks wonderful! The feast sounds great too, but..I didn't know what some of those things were, but I be that they were tasty!

Megan said...

Yum, and how simple. 4 ingredients and I always have them on hand! I'll have to try it. They look so decadent!

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this adapted recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie