Cooking from Scratch
This is not a subtle dessert. It simply overpowers all other chocolate desserts. By an order of magnitude. Putting this tart up against, say, a chocolate cake, is like putting Andre the Giant up against a fifth grade wrestler. Or Nadia Comaneci up against first grade tumblers. It is that good. And once you see how to make it, you’ll understand why.
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Ahh, just the name sounds good. Let’s say it together. Ready, one, two, three: Chocolate Molten Lava Cakes. Doesn’t it sound good?
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Who doesn’t like chocolate pudding? That’s what we thought, too, so we decided to make some up for our Sunday dinner. Of course, we decided that before we had a recipe in mind, so afterward we set out to find one. We found several, some that seemed pretty involved for a simple dish, and a couple that looked pretty easy, including the one we settled on from Baker’s Famous Chocolate Recipes. This little tome was published by Baker’s in 1943 so it has a some interesting tips and ideas on “how to meet these very special times and needs.” I.e., World War II. We figured the least we could do is try out one or two of the recipes used and consumed by the greatest generation.
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We’ve made this several times, and with care it can look like the photo above. Really!
As I mentioned yesterday, we found that Cup Cafe has one of the best desserts on the planet: Peanut Butter Cheesecake. For about a year we had wanted to figure out how to make it, but just didn’t know how the cafe staff could make it as light and creamy as it is.
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These seem quite fancy, yet they are one of the fastest and simplest desserts. And even with a little ice cream and chocolate sauce, they are still light enough that you can eat several without feeling overwhelmed. Even though they are fast, popovers can be a bit finicky; we’ll have a few tips as we go along, but the first couple of times you make them, they might not pop.