Some people are chocolate fiends. I am not one of those people. However, I do like chocolate. I am of the variety that likes chocolate with something: berries, vanilla ice cream, that sort of thing. I especially like it when it is warm and there is vanilla ice cream on top and it melts with the warmth and congeals (I know, great visual word) to form a sort of gooey result. Mmm…so when we found this Chocolate Molten Cakes recipe I knew Chris would be game right away. He was. We’ve made it our own (using dark chocolate), and the best part is that you can make them ahead of time and keep them in the fridge until you want to bake them. A wonderful idea because it means you can have them warm and right from the oven each night.
2 tablespoons of butter, melted
2 tablespoons of dark chocolate cocoa powder
3/4 cup of butter
12 ounces of dark chocolate chips
1/2 cup of heavy cream
3/4 cup sugar
2/3 cup of flour
Prepare ramekins by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa powder, completely coating the bottom and sides.
To make the batter, put dark chocolate chips, butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared ramekins. Refrigerate for at least 1 hour (and up to a few days).
When ready to eat them, bake them at 450 degrees for about 8-10 minutes or just until the outsides and most of the top have set, but the centers are still a little runny. Let them cool for a few minutes, then flip them over onto a plate or bowl. We topped ours with vanilla ice cream and sprinkled some cinnamon on top. Yum!
Sometimes we take things for granted. You think something is part of something else and then when you really dig in you find out that is not the case. What did I take for granted?
Yes, it is true. In a conversation with someone recently the topic came up about the difference between milk/dark chocolate and white chocolate. I had never thought about it. They all have the name of chocolate, but are they really all chocolate? The person I was talking with said no. White chocolate is not at all like milk or dark chocolate.
Regardless of the truth, I can see there being different chocolate camps. I ebb and flow with my allegiance. I go through phases where all I want is white chocolate (especially around Christmas, as there is something yummy about candy canes with white chocolate). At other times, I am a dark chocolate fan, and for some reason feel like the higher cacao factor makes it healthier for me (maybe true)? In last place would be milk chocolate, unless you are talking about the chips in my chocolate chip cookies.
So what is the truth? From what I have researched, white chocolate has cocoa butter in it, where as milk and dark chocolate is made from cocoa plant. An excerpt from Diffen (a website that compares things) states:
“Dark chocolate and white chocolate both contain cocoa butter and are eaten as dessert or used in confectionery. Chocolate is derived from the bean of the cocao (cocoa) plant which breaks down in to chocolate liquor (the ground or melted state of the nib of the bean), cocoa butter (the fat component) and cocoa powder (the non-fat part of the cocoa bean ground into a powder). Dark chocolate is produced by adding cocoa butter to sugar and cocoa powder. Unlike milk chocolate, dark chocolate does not contain any milk solids. White chocolate contains only cocoa butter, sugar and milk solids and no chocolate liquor or cocoa powder. So technically, white chocolate is not really chocolate at all.”
Did you learn something new or am I just slow to the game on chocolate?