For all you (chocolate) lovers out there, this molten chocolate cake is for you. Place them in the oven when you sit down for dinner so they are done by dessert. Top with raspberries and a dash of whipped cream.
There’s nothing more comforting than old-fashioned chocolate pudding. Add salted nuts, or pretzels, on top to kick it up a notch. And while I love my Aunt Rubye’s brownies, loaded with butter and sugar, this “healthy” recipe, adapted from “My Father’s Daughter” by Gwyneth Paltrow, is very close to the same texture and taste—with less calories.
Happy Valentine’s Day and bon appétit!
Molten Chocolate Cakes(Makes 6 small cakes)For the cakes:
8 ounces bittersweet chocolate, cut into pieces
1/2 cup unsalted butter, cut into pieces, softened
5 large eggs, separated
1/4 cup sugar
1/4 cup flour, sifted
For garnish: Fresh raspberries
Whipped cream, flavored with vanillaTo prepare:Preheat the oven to 400°F.
Butter and flour six ramekins.
Place on a baking sheet.
Melt the chocolate in a stainless mixing bowl over simmering water.
Remove the bowl from heat.
Stir in the butter.
Set mixture aside.
Beat egg whites in an electric mixer bowl, until stiff peaks form.
Set aside.
Beat egg yolks in another bowl, until frothy.
Gradually add sugar.
Continue beating, until the mixture is thick and lemon-colored, about 4 minutes.
Beat in flour.
Mix well.
Fold the egg yolks into the chocolate.
Fold egg whites into the batter, working in three separate batches.
Blend, until no white streaks are visible.
Spoon batter into prepared ramekins.
Bake for 10 minutes.
Remove from oven.
Set sheet on a rack.
Cover immediately with aluminum foil.
Let the cakes steam for 8 to 10 minutes.
Remove the foil.
Turn the cakes out onto dessert plates.
Serve with raspberries and whipped cream.Old-Fashioned Chocolate Pudding(Serves 6)1 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened, good-quality, Dutch-processed cocoa powder
1/4 teaspoon sea salt
3 large eggs
2 cups milk
1 cup heavy cream
1 vanilla bean, split lengthwise
6 ounces good-quality bittersweet chocolate, melted
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
Optional garnishes: Vanilla whipped cream
Whole grain pretzels, crushed
Salted almonds, cashews and/or peanuts, chopped
Fresh berriesTo prepare:Whisk together sugar, cornstarch, cocoa powder and salt in a medium-sized heavy saucepan.
Whisk eggs in a mixing bowl, until frothy.
Gradually add milk and cream, until blended.
Add vanilla seeds and the bean.
Make a well in the center of dry ingredients.
Gradually whisk the liquids into the flour/sugar mixture, until smooth.
Place the saucepan over medium-high heat.
Bring the mixture to a boil, stirring constantly.
Reduce heat to medium.
Continue cooking, stirring until the mixture coats the back of a metal spoon, about 5 minutes.
Remove from the heat.
Add chocolate, butter and vanilla, beating thoroughly after each addition.
Pour the pudding through a fine mesh strainer set over a bowl.
Divide the custard among six dessert bowls.
Immediately press plastic wrap directly on the warm pudding to prevent a “crust” from forming.
Refrigerate until cold, at least 6 hours, or up to one day ahead.
Remove pudding from refrigerator.
Top with whipped cream, salted nuts or pretzels, and fresh berries.“Healthy” BrowniesAdapted from “My Father’s Daughter” by Gwyneth Paltrow
(Makes 12 to 16 brownies)2 cups gluten-free, all-purpose flour
1 cup good quality unsweetened cocoa powder
1½ tablespoons baking powder
1/2 teaspoon sea salt
1/2 cup avocado oil, or canola oil
1 cup high-quality pure maple syrup
1/2 cup brown rice syrup
1/2 cup espresso, or strong brewed coffee
1/2 cup rice milk, or almond milk
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 cup toasted almonds, roughly chopped
1/2 cup dark chocolate chips
Powdered sugar, for dustingTo prepare:Preheat oven to 350°F.
Line a 9-inch-by-11-inch-by-2-inch baking pan with parchment paper.
Lightly oil the paper.
Sift flour, cocoa, baking powder and salt together into a large mixing bowl.
Whisk together oil, maple and brown rice syrup, coffee, rice or almond milk, vanilla and almond extract in another bowl.
Make a well in the center of the dry ingredients.
Pour in all the liquids.
Mix liquids into the flour mixture with a wooden spoon, being careful not to overbeat the batter.
Stir in almonds and chips.
Pour batter into the prepared baking pan.
Bake, about 20 to 25 minutes.
Insert a toothpick into the center. For fudgy brownies, some chocolate should stick to the toothpick. For drier brownies, the toothpick should be clean.
Set the pan on a rack.
Cool completely before cutting brownies into squares.
Lightly dust with powdered sugar and serve.
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