Port magazine photo
Quinoa: fellow eaters, what can be done to make quinoa palatable or is it simply a food to be endured?
Friday night we were called upon to make dessert for a dinner party we were attending. We didn't know the crowd well, but a quick look at the menu told us we needed a cardiologist's phone number handy. A simple fruit tart would have been a let down so we went whole hog making a Chocolate Souffle. The version created for Roy's Restaurant is needless complicated so we modified the itsybitsy foodies.com. version. I trust you like lava cake.
This is better if made the night before, and can be made up to 10 days in advance for single servings, but if your house is like ours you'll find the batter too tempting to stay out of. Serves 4
Lava Cake
Ingredients:
8 ounces semi-sweet dark chocolate
12 Tablespoons butter
1 cup sugar
3 Tablespoons of cornstarch
4 eggs plus 4 egg yolks
Instructions:
Combine sugar and cornstarch in a mixing bowl
In a seperate bowl whisk the eggs and additional yolks
Bring butter to a simmer in a sauce pan
Add chocolate and mix until smooth
Continue to mix until the chocolate begins to simmer along the edges
Transfer the chocolate mixture to the dry ingredients
Mix until combined
Add the eggs (slowly) and mix at low speed until the mixture is smooth and sugar has dissolved
Pour the batter in a pan and let refridgerate overnight
When ready Pre heat oven to 400 degrees F
Butter and sugar (or Pam) the bottom and sides of individual oven safe ramekins
Fill ramekins 3/4 full -don't worry about making them smooth. The batter will melt in the oven
bake on the top rack for 25-30 minutes until sides are set and top not so much
Remove from ramekins and serve while hot. You may also serve carefully from ramekins. They will be hot
Bon Appetite
Toad
Posts
