Whenever I think of pure, unadulterated flavor, I think of Organic Stone Ground Chocolate. It has that smooth, clean flavor that lingers in your mouth and those bits of ground cacao that explode with pungency after each chew.
If you have yet to experience beware of an impending addiction. Your taste buds will be so thankful of the handcrafted, artisan preparation you almost wish you could shake the hand of the person who milled the cacao and thank them for each bite.
TAZA Chocolate is the epidemy of such refined results. Inspired by centuries of Mexican chocolate making, they have set up an operation in which they personally select the highest quality cacao beans, minimally mill and grind, temper and mold all of their chocolate. This artisan approach guarantees rustic, bold, unadulterated flavor every time.
I was inspired to create a dessert incorporating this chocolate without masking its impressive personality. What better way than to make it the star of the show and showcase it in a Chocolate molten cake.
By incorporating the minted whipped cream to slightly offset the richness of the cake, it created a dessert that will keep your guests raving for weeks.
Organic Stone Ground Chocolate Molten Cake & Minted Whipped Cream
SERVING SIZE: 6
½ cup unsalted butter
6 ounces Taza 60% stone ground chocolate
3 large eggs, separated
1/3 cup + 1 tbsp. granulated sugar
3/4 teaspoon pure Mexican vanilla
1/4 teaspoon cream of tartar
Start by placing a small pot on the stove (1/4 of the way filled with water) and place on medium heat.
When the water in the pot begins to boil and generates steam, place the mixing bowl with the chocolate and butter on top and begin to melt.
Stir occasionally to assure proper blending.
When the butter is fully incorporated and the chocolate has melted remove from heat and set aside.
Take 3 egg yolks and the granulated sugar and begin to whisk, preferably with an electric mixer.
Continue to whisk until the mixture has thickened, achieving some fluff, and starts to lose its yellow color.
Once you have reached this stage add the 3/4 teaspoon Mexican Vanilla and fold in the chocolate mixture.
In a separate bowl, using a whisk, beat the egg whites until frothy.
Continue to whip and add the final tbsp. sugar and 1/2 teaspoon cream of tartar. (The cream of tartar acts as a stabilizer and will help with the strength of the finished product.)
Continue to whip until stiff peaks have formed.
Now, carefully fold the egg white into the chocolate mixture. Take care when folding as you do not want to deflate the batter.
Butter your 6 ramekins (anywhere from 3 1/2 to 5 oz ramekins are sufficient), and evenly distribute the mixture into each.
Preheat oven at 400 degress Fahrenheit and bake on center rack for 8 minutes.
You are looking for a firm outside with a soft inside. You should notice a 20 percent increase in volume.
NOTE: These can be set up ahead of time before company arrives and will hold well in the fridge for up to 24 hrs after mixing. If they are placed in the refrigerator before baking add 4 to 5 minutes baking time.
MINTED WHIPPED CREAM
1/2 cup heavy whipping cream
1 tbsp confectioners sugar
1/2 teaspoon mint extract
This is a simple way to put an impressive twist on whipped cream.
You can make different whipped cream variations with different flavored extracts.
Place the heavy whipping cream in an electric mixer and whip on med-high until stiff peaks form.
Gradually add confectioners sugar and finish by adding the mint extract.
The minted whipped cream can be made ahead of time as well and will keep in the fridge for up to two days.
Remember to serve the molten cakes warm and top with minted whipped cream immediately before serving as the heat will melt the cream.
LIFE IS SHORT! EAT WELL
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