I must admit that with the Olympics starting this Friday here in Vancouver, I almost forgot what was happening on Sunday. And this Sunday is not a day to let slip by, as my wife would never forgive me.
Valentine's Day is her favourite time of the year. Normally, we stay at one of our favourite hotels in the city and go out for dinner. But with the big event in town, our hotel is full, so we have decided to stay home. That will be fine, my wife said, as long as I make something with chocolate.
When I think of Valentine's Day, chocolate is always involved. I think that's true of most people, so I have decided to share a recipe that is just so darn good - and yet also one of the easiest that you will ever have on file.
I am sure you have heard of "molten lava" chocolate cakes - I believe you can even buy them readymade now in most supermarkets. Well, no need to go out to a restaurant or the store from now on: This version is just as yummy, warm and luscious, with that oozy chocolate feel as well. Add some cold vanilla ice cream and - presto - you have a winner.
The secret is to chill the batter once you have it ready. You can prepare it any time and even freeze it. Actually, it scoops much better when it's been allowed time to chill. The other key point is that at 325 F, cooking time is normally 10 to 12 minutes, but you can vary the time depending on your desired level of gooiness versus cake. (I prefer to have it a touch undercooked, so I remove it right at 10 minutes.) Finally, make sure that whatever you bake it in has been buttered and floured very well.
This will be one heck of a weekend: I hope this recipe gives you a chocolate fix to get you through the opening ceremonies and a happy Valentine's Day. Enjoy.
Liquid Centre Chocolate Fondant with Strawberries, Honey Tangerines and Vanilla
Ingredients
½ cup unsalted butter
4 ounces bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
2 teaspoons all-purpose flour
1 cup strawberries, cut in half
2 honey tangerines, segmented (regular oranges are fine)
Zest of one honey tangerine
1 tablespoon sugar
Pulp of ½ a vanilla bean (optional)
Method
Melt the butter and chocolate in a double boiler over simmering water. Do not boil, as this will burn the chocolate.
In a bowl over hot water, beat eggs, egg yolks and sugar until whisk leaves a thin trail when pulled away. You are looking to have the eggs and sugar double in volume; it will be almost like a light foam. Temper the egg mixture with ¼ cup of the melted chocolate. Fold tempered egg mixture into chocolate, sift in the flour and incorporate well. Cover and refrigerate for up to one hour.
Combine the strawberries, tangerines, zest and sugar with the vanilla. Mix well.
Preheat the oven to 325 F. Butter and flour four large metal muffin-tin moulds. Spoon the chocolate mixture into the moulds evenly, until they are each ¾ full.
Bake for 10 minutes or until the top is slightly springy to the touch. Remove from moulds. Divide the strawberry and tangerine mixture onto four plates. Place the cakes on top, and serve. You may also serve with vanilla ice cream or, for a twist, try sour cream.
Serves 4.