Recipes

Chef Stacey DiVerde’s Chocolate Molten Lava Cake

This cake is like a wet brownie recipe. The sides will be solid but when you cut the cake open a wonderful chocolate sauce oozes out. This is wonderful with a good quality vanilla ice cream and chocolate sauce, either homemade or store bought. You can also decorate with fresh raspberries for a little extra color for Valentine’s Day:

Preparation:
Chop chocolate into small pieces so it will melt easily.
Butter 4 3/4 cup ramekins or custard cups, set aside. Stir chocolate pieces and butter in a heavy saucepan over low heat until they are melted.
Set aside and cool slightly.
Preheat the oven to 450.

Whisk eggs in a large bowl then whisk in sugar, a little at a time until well blended; add chocolate mixture, then the flour, blend well.
Pour into the prepared dishes, dividing equally. (At this point the dishes can be refrigerated until you are ready to bake them).
Place the dishes on a cookie sheet and bake about 11-12 minutes OR about 14 minutes if they were refrigerated.

Run a knife around the edge of the cakes to loosen them, place a desert plate over the top and invert the cake onto the plate. Put a scoop of ice cream (if using) and drizzle with chocolate sauce.

Cherry Chocolate Love Truffles

In the February issue of Wellness magazine, writer Amanda Rock visits Bon Bons Chocolatier in Huntington and writes about her experience [In the Kitchen]. Here, Bon Bons shares one of their favorite recipes.

In medium glass bowl, add Kirschwasser to cherries, set aside. In small saucepan, scald cream (just bring to boil and remove from heat). Add milk and dark chocolates to cream and stir to melt. Keep stirring until smooth ­ this takes time. Stir into Kirschwasser and cherry mixture until well combined. Cover bowl with plastic. Put in freezer or refrigerate until completely cold and stiff.

Portioning: Using two teaspoons ­ one to scoop, one to take off ­ scoop 1” balls of chocolate mixture and place onto wax paper-lined cookie sheet or tray that will fit in your freezer. Mixture will be sticky in consistency, work swiftly so it doesn't get too soft. Makes approximately 27 to 35 balls. Put into freezer until firm.

Rolling: Remove firm balls. Using some powdered sugar or cocoa powder on your hands, quickly roll each “ball” into a more perfect round shape and place on wax paper lined plate or tray. Re-apply powdered sugar to your hands as needed. Return to freezer to become firm.

Dipping: Place cocoa powder in small bowl. This will be your “coating.” Melt the remaining dark chocolate on top of a double boiler. Or melt in a small glass bowl by microwaving for 30 seconds (take out and stir, microwave 10 seconds, take out and stir, etc., each time cutting the cook time in half). It is very important to melt the chocolate slowly, so you do not burn it. Stop when completely melted and smooth. Set aside. Set out a shallow dish for the finished truffles. Find a friend. It is easier to dip the truffles with another set of hands, but can be done alone. Remove balls from freezer. With a clean hand, dip into melted chocolate, pick up a ball and move it between your fingers so it is entirely coated in chocolate but not dripping. Place it into the cocoa mixture. Have your friend with clean hands, lightly toss the truffle around in the cocoa until thoroughly coated. Shake off a bit and place in finish dish to dry. Proceed this way until truffles are finished. If doing this step solo, use one hand for chocolate and the other for the cocoa. The trick is to dip the centers quickly before they get too soft, and the melted chocolate gets too cold. You will have leftover melted chocolate and cocoa powder. When you're finished, you will probably need to return the truffles to the refrigerator or freezer to get firm again.

When dry, shake off excess cocoa. The truffles may be cupped in paper cups or placed on a pretty dish for serving. Truffles should be enjoyed at room temperature for best flavor and texture. Makes 27-35 truffles. "Leftover" truffles should be stored in an airtight container in the refrigerator, because they are made with fresh cream.

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