Wednesday, January 20, 2010
Okay, I promised that if the dessert I was making the other night was good, I'd post the recipe. Well...it was decadent, and I loved it, so did the hubby and the kidlet. I'm actually going to make it again this weekend for my family when they come for Sunday dinner.
I found this recipe in the Feb 2010 issue of Rachel Ray's Everyday. I really like her, and like the magazine as well. I cook alot of her dishes, and my family really loves them. So, without further ado.....here's
S'MORES LAVA CAKES
1 stick (4oz) of unsalted butter, plus more greasing
1/4 cup of sugar, plus more for coating
4 ounces of bittersweet chocolate, chopped
2 large egss, plus 2 large yolks, at room temperature
1 tablespoon flour
3 tablespoons heavy cream
2/3 cup marshmallow cream
1 graha;m cracker cheet (2 squares), finely chopped. (instead, I used a homemade choclate chip cookie that was nice and soft)
Preheat oven to 425.
Grease four 6 ounces custard cups or ramekins, then coat with sugar
place on a baking sheet
In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour.
Fill the prepared cups 2/3 full with the batter.
Bake until the edges are puffy (13-15 mins)
Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 secs. Stir in marshmallow cream until smooth
Carefully invert cakes onto plates and drizzle the marshmallow sauce on the side, top with graham cracker crumbs. (instead, I place the cookie on the plate, then inverted the lava cake so the cookie got nice and soft with the heat of the cake.
Mmmmm, this was so good, easy, and really quite elegant looking. Easy to make for company and romantic to share for Valentine's Day!!!
And happy hump day! Oh, and I'm blogging today over at Lust In Time!