BURLINGTON, Vt. -
Chef Curtiss Hemm of Pink Ribbon Cooking is celebrating Valentines Day with his signature recipe, Olive Oil Cake with Berry Sauce. Watch the video for more.
Dark Chocolate Lava Cake with Berry Sauce
INGREDIENTS:
1⁄4 cup butter, unsalted
1⁄4 cup extra virgin olive oil, plus extra for brushing the molds
4 oz chocolate, bittersweet
2 large eggs
2 large egg yolks
1⁄4 cup sugar
2 tbsp flour, plus extra for dusting
1 cup fresh mixed berries
2 tbsp sugar
INSTRUCTIONS:
- Preheat the oven to 450 degrees F. Oil and flour four 2-ounce espresso cups or ramekins. Tap out the excess flour, then butter and flour them again.
- In a double boiler set over simmering water, heat the butter, oil and chocolate together until the chocolate is almost completely melted.
- While the chocolate mixture is heating, beat together the eggs, yolks, and sugar until light and thick.
- Mix the chocolate mixture together until smooth and combined. Pour in the egg mixture, then beat in the flour, just until combined. If you beat it too much it will become dense and chewy.
- Divide the batter among the molds. Bake the molds on a tray for 6 to 7 minutes; the center will still be half-cooked and the sides will be fully baked and set.
- While the cakes are baking make the coulis. Add the berries and 2 tbsp of sugar into a blender. Puree until smooth.
- To plate the dessert, turn each mold upside down onto a plate and let sit for about 5 to 10 seconds. Begin to slowly lift the mold from the plate, jiggling it slightly, this will let the cake gently drop onto the plate. Spoon berry coulis around the cake and serve immediately
http://www.pinkribboncooking.com/recipe/detail2/dark-chocolate-lava-cake
