Molten Chocolate Cakes

Before...

After!

What can I say?... I'm a chocolate addict
If you've never eaten one of these beauties I recommend you stop what you're doing and start baking! They're absolutely delicious, elegant. satisfying and easy!

• 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
• 4 teaspoons all-purpose flour, plus 2 tablespoons
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons cold heavy cream
• 2 tablespoons confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt

Preheat the oven to 450 degrees. Grease and flour the ramekins with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

* 12 minutes was is a perfect time to take the cakes out. I let them cook for 16 minutes and it was a bit too much...

Chocolate Creme Brulee

 

Aha! Cream Brulee is a must when you have lots of eggs to spare. Plus, Creme Brulee is my specialty. I got my torch, ramekins and cookbook on my 11th Christmas. So I've had a lot of time to practice!
 This recipe is great! Very rich and creamy, perfect for a chocolate lover.

Chocolate Creme Brulee
(makes six 4oz. ramekins) 

2 cups heavy whipping cream
4 eggs yolks
4 squares unsweetened baking chocolate, chopped
1 cup sugar, plus 3 tbl for torching
1 tsp vanilla
1/2 tsp cinnamon
pinch of salt

Preheat the oven to 300 degrees. Add cream and chopped chocolate in a double boiler. Stir to combine until all the chocolate is melted in with the cream. Remove bowl from heat to cool a bit. While cooling, get another bowl and whisk together egg yolks, sugar, vanilla, salt and cinnamon until creamy. Add the chocolate mixture to the eggs slowly while whisking. Go slow and whisk well so the eggs don't curdle. Place the ramekins in a water bath. Fill the ramekins with the mixture and bake for 35-40 minutes or until firm.
Let the brulee cool and take out of the water bath. Place in the fridge for 4 hours up to 2 days. When cold sprinkle a layer of sugar and torch it until caramelized.

*If you have any heavy cream left over, make whipped cream for topping!

Homemade Pot Pies

Homemade pot pies totally hit the spot when it's been raining outside all day. And it's extremely satisfying knowing all your hard work paid off when you break through the crust and taste how amazing it is! It was really easy to adapt the recipe to my liking; making a homemade savory crust and taking out the expected shredded chicken. The recipe was definitely time consuming, but totally worth it.

Herbed Parmesan Pie Crust

• 12 oz. all purpose flour
• 6 oz. butter, slightly room temperature
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh or dried herbs
• 1 egg yolk
• 3 oz. cold water
• 1 teaspoon salt

Sift the flour and mix in the cheese and herbs. Cut in the butter until no lumps remain. Beat the egg yolk with the water and salt. Then add the water to the flour mixture. Gently mix with a spatula until the water is absorbed evenly. Transfer the dough to a piece of parchment or foil and press it evenly to create 1/4" thick. Then refrigerate until needed.

 Pot Pie Filing (adapted from the Food Network: Emeril Live)

•  5 tablespoons butter
• 1 cup diced onions
• 1/2 cup diagonally sliced celery
• 2 cups roughly chopped cremini mushroom
• 2 teaspoons minced garlic
• 1 teaspoon plus 1 pinch salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons all-purpose flour
• 1/2 cup whole milk
• 2 cups diced potatoes, blanched in boiling salted water
• 1/2 bouillon cube, plus 3 cups water
• 2 1/2 cups frozen vegetable medley of carrots, peas, corn and green beans

In a medium saucepan, melt the butter over medium heat. Add the onions and celery and saute for 3 to 4 minutes. Add the mushrooms, garlic, and a pinch of salt and cook for 4 to 5 minutes. Stir in the flour and cook, stirring constantly, for about 3 to 4 minutes to make a blond roux. Stir in the bouillon cube and water then bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the milk, bring to a simmer, and continue to cook for 4 minutes. Stir in the remaining salt and pepper, potatoes, carrots, peas and green beans. Mix the filling thoroughly and adjust seasonings with salt and pepper, if needed. Divide the mixture evenly among the prepared ramekins.

With a knife cut out circles of dough big enough to cover the top the of the ramekins. Press the dough evenly around the edges to create a seal. Egg wash the dough. Put the pot pies on a cookie sheet lined with foil or parchment paper because they'll most likely boil over. Bake at 400 degrees for 30 minutes or until the crust is golden.

Bon Apetit!