Thursday, March 3, 2011

BudgetFood: Chocolate Lava Cake (with Cayenne and Sea Salt)

Skipping ahead to dessert, here is a great way to finish off a home-cooked meal for your date. If a home-cooked meal is the bases loaded of dating, a chocolate lava cake is the walk-off grand-slam. Add the pink peppercorn whipped cream, and you've pitched a perfect game.

Not entirely sure why I'm using baseball metaphors - I'm a football guy. Oh well... GO PIRATES!

Chocolate Lava Cake (with Cayenne and Sea Salt)
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (3-4 people):
For the cake:
6 oz. Dark or semi-sweet chocolate
6 oz. Unsalted butter (diced, room temperature) + 1 oz for ramekins or cupcake cups
3 Eggs
1/3 cup Sugar
1/3 cup Flour
1/2 tsp cayenne pepper
1/2 tsp good sea salt

For the whipped cream:
Heavy cream
Vanilla extract
Sweetener (sugar, honey, maple syrup, agave, etc...)
Pink peppercorn (ground)

4 ramekins or 6 cupcake cups/muffin tray

Preheat oven to 350°F
1. Melt chocolate in microwave, using 3 to 4 30-second bursts, stirring after each burst. When melted, remove and
2. Stir in diced butter, until melted
3. While microwaving, in another bowl, beat eggs and sugar until it starts to get frothy and whiten.
4. Gently stir in melted chocolate, and then the flour.
5. Butter 4 ramekins or, for smaller portions, 6 cupcake cups, and pour in chocolate batter until not quite full.
6. Bake for about 9-10 minutes for cups, 10-12 minutes for ramekins. Check often in the final minutes to avoid overcooking.
7. Run a knife gentle around the edge of the ramekins/cups.
8. Gently turn container upside down onto dessert plates or rack and serve immediately.