2/3 cup (5 ounces) bittersweet chocolate
5 tablespoons (2 1/2 ounces) unsalted butter
4 large eggs (2 whole, 2 yolks only, room temp)
1 1/2 cups (6 ounces) confectioners’ sugar
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.In a separate bowl, beat together the salt, vanilla, espresso powder (if you’re using it), eggs, and sugar, beating till smooth and creamy. Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light “hot cocoa” color.
Use vegetable oil pan spray to heavily grease 12 standard muffin papers, foil cups, or silicone cups; silicone cups will give you the best result, as they hold their shape best in the oven. Place the cups in a muffin tin. The muffin cups we used are a generous 2 1/2” across the top, and hold about 5 tablespoons of batter (a scant 1/3 cup) each.
Spoon the batter into the muffin cups, filling them nearly to the brim (about 1/8” below the rim). Place the muffin tin in the freezer and chill the cakes thoroughly; cover with plastic wrap and freeze, overnight at the minimum, or for up to 2 weeks.
Preheat your oven to 400°F. Remove one of the cakes from the freezer just before baking, set it on a cookie sheet, and bake for exactly 14 minutes. An instant-read thermometer inserted into the upper center will read 165°F or slightly higher; 165°F-170°F is the temperature at which the center will be molten, but the sides and bottom set. If you don’t have a thermometer, you should see molten batter atop the cake, at its center, just under a very thin crust; take a knife and poke, to make sure. However, the cake should also appear well-set all around the rest of the top. Remove the cake from the oven, turn it over onto a serving plate, peel off the baking cup, and slice it open. If the center is suitably oozy, place however many frozen cakes you want to bake on the cookie sheet, and bake them for 14 minutes. Remove from the oven, turn out onto serving plates, and serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired. Yield: 12 cakes.
The second recipe I so desire to share with you is Macaroni & Four Cheeses. YUMMY! I'd like to send this recipe out to the Cocoa & Beans. Where as Cocoa loves the good stuff like cranberries (as I do in my oats and cookies, he does in his Cheerios) he shouldn't have a problem eating mac & cheeses with squash in it.
As you all know I'm trying to loose weight (so not successfully) and I bought the new Chef of Food Network Ellie Krieger The Food you Crave. So far I've tried about a half a dozen of the items in this 307 page encyclopedia of good health. To my satisfaction I have been very pleased and given the opportunity to find out what source of vitamins I'm getting from the foods I make. Ellie is great in providing you essential nutrients for "your good Health". She also has a funny way of making the foods we crave great and sneaks in a little something called vegetables, like in mac and cheese. Give it a whirl (she leaves off the "l" is so weird)
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent low fat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.