Saturday, November 29, 2008
Lick-your-plate-clean chocolate spoon cakes
If there is one dessert that's synonymous with the little black dress, it'll have to be half-cooked chocolate cake or spoon cake as I like to call it (yes, a spoon is mandatory!) :) You can dress it anyway you like: a dash of spice, a good douse of coffee, crunchy nut pieces or just leave deep, dark and delicious. Whatever it is, you simply cannot err on the wrong side with this.
This is one dessert that I've made several times but have not blogged about before. Since the weather is warming up a little, I decided to add some fresh cherries that I had picked up at the local grocerer's to offset the richness of the cake. Mmm, cherries and chocolate. Now you're talking my language.
This is specially for Lorraine's Ultimate Chocolate Cake event. Click here for the details!
Half-cooked Chocolate Cakes
6 tsp sugar (you can add more if you like, but this is way enough for me)
225g bittersweet dark chocolate
3/4 cup butter
1 tbsp flour
pitted fresh cherries
1. Butter ramekins. Over a bain marie, melted chocolate and butter. Stir well to combine. Remove from heat.
2. In another bowl, beat the eggs and sugar until thick and pale yellow.
3. Temper the egg mixture but adding a bit of warm chocolate mixture to it, then adding the rest. Combine well.
4. Fold in the flour gently until just combined.
5. Place a couple of fresh cherries in each ramkein. Spoon the batter carefully into the ramekins, adding as many cherries as you like as you go along. Place in a preheated oven of 425F and cook for approximately 13 minutes. Remove and serve warm with ice-cream on the side if desired.