Wednesday, May 30, 2012

Dessert Thursday

I have to admit I do love a Thursday when I can share a sweet decadent treat with all of you, and for the moment all of the pleasure and none of the calories.  That said a life without desserts is a life that is just missing something.  Everything in moderation, then again not sure where today's re-visited recipe comes into play.  This delectable delight was shared during Valentines Day week, need I say more my friends, I'll let the boys take it from here.

I know more sweets, we just finished Valentines Day and we are talking desserts.  Yes because it is dessert Thursday and as you know, "Stressed spelled backwards is desserts. Coincidence? I think not!" ~Author Unknown.     
 In honor of one of the biggest chocolate days of the year, damn it I am giving you one more ooey, gooey chocolate dessert.  Inspiration come on just look at this picture ladies (sorry guys). Just stare at the 3 men in the tuxedos who would not think Molten Chocolate Cakes with a twist.  Dark suits, chiseled physiques, and just smoldering on the inside.  

"There are two kinds of people in the world: those who love chocolate, and communists." ~Leslie Moak Murray

MoltenChocolate Truffle Soufflé Cakes

1 cup granulated sugar (plus more to coat ramekins)
1/2 cup whole milk
2 teaspoons instant espresso powder
1 tbsp flour
4 oz bittersweet chocolate, chopped
4 oz unsweetened chocolate, chopped
1 tbsp butter (plus more to coat ramekins)
 4 large eggs (divided)
6 frozen chocolate truffles (any flavoryou like)
6- one-cup ramekins
Whipped cream for garnish

  1.  Preheat the oven to 425F. 
  2. Coat the inside of each ramekin with butter and place a parchment circle to fit the bottom diameter of each ramekin. Butter the parchment too then sprinkle in some granulated sugar to coat then entire interior surface, remove the excess. 
  3. Reserve two tbsp of the sugar and in a small saucepan over medium-high heat, heat the milk, sugar and espresso powder until it comes to a full boil.
  4.  Whisk in the Tablespoon of flour and reduce the heat to medium-low so that the mixture simmers for one minute. After the minute, remove the pan from the heat and add both chocolates. Whisk until smooth. Add the butter and the egg yolks one at a time, whisking well after each addition. Set aside while you whip the egg whites.  
  5. Place the four room-temperature egg whites in the bowl of the mixer fitted with the whip attachment. Beat on low until frothy. Add the two tbsp of reserved sugar and beat on medium high until stiff  peaks form. Take a large spoonful of the whipped whites and add to the chocolate base to lighten it. Then add the chocolate base to the whites and fold in gently using gentle strokes through the center and up the sides until the mixture is fully incorporated but not deflated. 
  6. Fill each of the six ramekins half full and then place a frozen truffle in the center of each. Top each ramekin off with the remainder of the batter. At this point they can be baked immediately in the 425F oven for 10- 12 minutes and served hot.  With whipped cream on top enjoy!!

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