Tuesday, February 11, 2020

A Decadent Chocolate Cake, Just in Time for Valentine's Day

As seen in Yankee Magazine

Valentines' Day is just days away. And nothing says the holiday of love like a chocolate cake! Since Valentines' comes but once a year, let's make this cake extra special! Krissy O' Shea, who's a Contributing Editor with Yankee Magazine, wrote an article called Bean to Bar. She explores the many different uses of chocolate, and how chocolate can grow above the ordinary. Krissy told Tonia's Kitchen one way to make chocolate sing is with a recipe for Salted Chocolate Pudding Cakes. Krissy says she takes the chocolate, along with ramekins and a dash of whisky for a decadent dessert that you can make for your sweetheart!

Salted Chocolate Pudding Cakes
Total Time:​1 hour, 20 minutes Hands-On Time:​ 45 minutes Yield:​ 6 servings

For the Cakes
● 6 tablespoons unsalted butter, at room temperature, plus more for greasing ramekins
● 3 1/2 ounces dark chocolate
● 1/4 cup whiskey
●1/4 cup dark brown sugar
● 1/4 cup granulated sugar
● 2 medium eggs, at room temperature
● 2 medium yolks, at room temperature
● 3/4 cup all-purpose flour
● 1 teaspoon kosher salt or sea salt (preferably smoked)

Instructions  Grease 6 small (3-ounce) ramekins generously with butter, then set on a tray in the refrigerator while making the cakes.

In a double boiler, melt the chocolate with 6 tablespoons butter over a pan of barely simmering water, stirring often. Stir in the whiskey, then set aside to cool.

Using an electric or stand mixer, beat the sugars, eggs, and yolks together in a large bowl until the mixture is quite thick, 5 to 7 minutes. Sift the flour very gently into the egg mixture, then carefully fold it in with a spatula. Once the flour is just incorporated, gradually fold in the chocolate mixture to form a slack batter.

Remove ramekins from the refrigerator and divide the batter equally among them. Fill ramekins about two-thirds full, but stop at the halfway point to sprinkle a layer of salt in each before filling with remaining batter. Return the ramekins to the refrigerator for 30 more minutes (at this stage, you can also place them in the freezer, then bake them when ready, adding 5 minutes to the total cooking time). Preheat oven to 400°.

Remove ramekins from the refrigerator and transfer immediately to the oven. Bake until the cakes form a crust on top and pull away from the edges just a little, about 10 minutes. Remove from the oven, then invert each ramekin onto a serving plate. The cakes should drop out. If they don’t drop after a few minutes, carefully run a butter knife along the edges. 

For the Whiskey Cream (optional)
● 1 cup heavy whipping cream
● 3 tablespoons confectioners’ sugar
● 2 tablespoons Irish whiskey
● Pinch of salt

Instructions  To make the (optional) whiskey cream: In a large bowl, beat the cream until very soft peaks form, then add the confectioners’ sugar, whiskey, and salt. Beat again until medium peaks form. Serve the cakes immediately with a dollop of whiskey cream.