Chocolate cake

Melt their hearts with this melted chocolate cake | Taste, Santa Fe’s Food Scene


When it comes to making desserts, I have one thing in mind: ease. There are a lot of variables at play, so let’s be honest, a lot can go wrong. There’s the weather, temperature, humidity, altitude, not to mention texture and stability to keep in mind. I think the key is to make the desserts you like, make them often enough that you don’t feel like an invasive species has descended on your kitchen, and try to cook as much as possible on the spot. ‘advance.

Of course, it’s fun to try new things. It reminds me of every year when my boys announce their birthday cake requests. At some point very early in parenthood (I think we thought it was cute?) We decided to ask the kids what kind of cake they wanted. Then we started to get their answers, and by then it was too late to go back. “An ocean with fish”, “a volcano with lava”, “a 3D droid”, etc. We have tried, we have failed, but miraculously, according to their delighted faces, we have always succeeded. There is a time and a place for all of this. But it’s not that.

Here is one of the easiest desserts to make. This isn’t one of those dessert recipes that cut corners for ordinary people to make it. It is a real triumph for pastry making. Not only is it easy to perform, but its perfection lies in its simplicity. For chocolate lovers and Valentine’s Day lovers, you can’t go wrong. My favorite part about this recipe is that you can make the dough in the morning and take it out of the fridge an hour before you want to bake it. Then when everyone has finished dinner, you put them in the oven for about 12 minutes and you’re done! You are suddenly transported to a French bistro for dessert.

This recipe is based on the classic melted cake recipe by world famous French chef Jean-Georges Vongerichten. The story goes that his wife fell in love with him when she tasted his melted chocolate cake. The only variation here is the addition of cinnamon and red pepper.

Melted Chocolate Chili Cakes

Makes: 4 individual cakes;

total duration: about 1 hour

1 stick (4 ounces) unsalted butter

6 ounces of bitter chocolate

1 teaspoon ground cinnamon

2 teaspoons ground red chili powder, depending on heat level

2 tablespoons all-purpose flour

4 6-ounce ovenproof ramekins

1 tablespoon of softened butter

1 tablespoon all-purpose flour

Preperation: The dough can be made any time of the day and stored in the refrigerator for up to an hour before baking. To make the dough, the first thing to do is to set up a double boiler. A double boiler is a medium pot filled with a few inches of simmering water and a heat resistant bowl placed in the pot. You want to use a bowl small enough to sink slightly into the pot, but it should be 2 to 3 inches above the simmering water. You don’t want to choose a bowl that is so large that it balances precariously on top. The idea is to heat the bowl with steam.

Once the double boiler is ready, add the butter and chocolate to the bowl until melted. Whisk this melted mixture until smooth.

In a separate bowl, beat the eggs, egg yolks, sugar, salt, cinnamon and red pepper vigorously with a large whisk, or on high speed with an electric mixer, until well combined. thick and pale. Turn off the heat and incorporate the egg mixture into the chocolate mixture, along with the flour.

The dough should be cooked immediately or, if prepared in advance, brought to room temperature before baking. They only take about 12 minutes to cook, so toss them in the oven towards the end of a meal.

Preheat the oven to 450 degrees. Prepare 4 6-ounce ovenproof ramekins by spreading butter inside each and dusting with flour. Pat off any excess flour. Place the prepared ramekins on a baking sheet. Divide the dough evenly between the four ramekins and bake for about 12 minutes, or until you see the sides of the cake starting to firm up, but the centers still look soft. Let cool for a minute and cover each with an inverted dessert plate. Gently turn them over, let stand 15 seconds and unmold. Serve with fruit, whipped cream or ice cream on the side.

Marianne Sundquist is a Chef, Food Business Consultant and Instagram Recipe Shareholder @chefmariannesundquist. She co-founded Stokli in 2020, an online general store with the mission of defending local producers and manufacturers of dry goods. Visit and email her at [email protected]

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