Molten Lava Cakes and a little bit more
Here is a recipe for 2 kinds, a Dark and a White. The recipie does vary so I will put the differences for the white between the *...* there isn't much difference fortunatly.
Prep: Preheat oven to 450º. Butter 8 6oz. custard cups and coat with sugar. ( I only used 6 I like mine really gooey )
Things you will need:
8oz. Semi Sweet Baking Chocolate *Unsweetened white baking chocolate*
6oz. Unsalted butter
3 Eggs
3 Egg Yolks (save the whites I have another recipe for those)
1/2 c. sugar
1 Tbsp. Chestnut flour, ground almonds works as well.
1 tsp. Vanilla
*1/2 tspn salt*
- Again, in a double boiler melt the chocolate and the butter.
- Beat the eggs, egg yolks, sugar, flour together.
- Beat in the vanilla * & salt*
- While beating the mixture add by the tablespoon 1/4 the chocolate mixture.
- When it is well blended add the rest of the chocolate mixture, slowly.
- Divide between the custard cups, place on a cookie sheet and bake for about 12 minutes, the sides should be slightly puffed and the centers should still be caved.
- serve immediatly ( raspberry sorbet goes well on the dark chocolate while mixed fruit on the white )
What do I do with those egg whites? Make "ugly but good" Italian Cookies.
Prep: Preheat oven 275º
line 2 cookie sheets with parchment
Things you'll need:
1/2 c. Sugar
1/4 cup of Unsweetened Cocoa Powder
1/2 tsp. Salt
3 Egg Whites
1/8 tsp. Cream of Tartar
1/2 c. your favorite chopped nuts
- Primarly Toast the nuts, the oils in most nuts can make the whites fall.
- Sift together half the sugar and the cocoa, then add the salt.
- Beat the egg whites and Cream of tartar, when peaks form slowly add the remaining sugar and beat until stiff peaks form.
- Slowly beat in the cocoa mixture, the Meringue should be stiff and shiny.
- Add the chopped nuts.
- Drop by the tsp. onto the paper. Bake for 45 - 50 minutes. When done cool on the cookie sheets.
They are italian cookies that resemble poop. They are called "ugly but good," "kisses" or "crisps." I like the good ol "shit cookie."
Prep: Preheat oven to 450º. Butter 8 6oz. custard cups and coat with sugar. ( I only used 6 I like mine really gooey )
Things you will need:
8oz. Semi Sweet Baking Chocolate *Unsweetened white baking chocolate*
6oz. Unsalted butter
3 Eggs
3 Egg Yolks (save the whites I have another recipe for those)
1/2 c. sugar
1 Tbsp. Chestnut flour, ground almonds works as well.
1 tsp. Vanilla
*1/2 tspn salt*
- Again, in a double boiler melt the chocolate and the butter.
- Beat the eggs, egg yolks, sugar, flour together.
- Beat in the vanilla * & salt*
- While beating the mixture add by the tablespoon 1/4 the chocolate mixture.
- When it is well blended add the rest of the chocolate mixture, slowly.
- Divide between the custard cups, place on a cookie sheet and bake for about 12 minutes, the sides should be slightly puffed and the centers should still be caved.
- serve immediatly ( raspberry sorbet goes well on the dark chocolate while mixed fruit on the white )
What do I do with those egg whites? Make "ugly but good" Italian Cookies.
Prep: Preheat oven 275º
line 2 cookie sheets with parchment
Things you'll need:
1/2 c. Sugar
1/4 cup of Unsweetened Cocoa Powder
1/2 tsp. Salt
3 Egg Whites
1/8 tsp. Cream of Tartar
1/2 c. your favorite chopped nuts
- Primarly Toast the nuts, the oils in most nuts can make the whites fall.
- Sift together half the sugar and the cocoa, then add the salt.
- Beat the egg whites and Cream of tartar, when peaks form slowly add the remaining sugar and beat until stiff peaks form.
- Slowly beat in the cocoa mixture, the Meringue should be stiff and shiny.
- Add the chopped nuts.
- Drop by the tsp. onto the paper. Bake for 45 - 50 minutes. When done cool on the cookie sheets.
They are italian cookies that resemble poop. They are called "ugly but good," "kisses" or "crisps." I like the good ol "shit cookie."