VALENTINE'S DAY...
- Katia Kiss
- 8 de fev. de 2016
- 2 min de leitura
Valentine's day is almost here and if you are looking for a beautful and original gift check out those super romantic book illustrated scarves on Enjoy The Traffic - Etsy store
Enjoy the Traffic Book Scarves https://www.etsy.com/shop/EnjoyTheTraffic?ref=hdr_shop_menu
If you are like me and prefer a nice home made dinner in lieu of crowded restaurants here is an easy, elegant and wonderful desert to make, share and enjoy with your loved one.
Molten Chocolate Cake with Caramel Filling http://www.foodandwine.com/recipes/molten-chocolate-cake-with-caramel-filling
Take all the credit and make sure you have some good coffee for the next morning!
Enjoy your Valentine's day!!!
INGREDIENTS...
1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
4 heaping teaspoons of cold, store-bought caramel sauce
Flaky Maldon sea salt for sprinkling
Confectioners' sugar for sprinkling
HOW TO MAKE..
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
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