“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.” – Dave Barry
Celebrated every year on October 28, National Chocolate Day is another reason to eat chocolate. Like you need one.
Many restaurants are known for their chocolate desserts. One of my favorites was a White Chocolate Gelato with Raspberry Sauce I had at California Pizza Kitchen about ten years ago.
Morton’s, the steak house of steak houses, is praised not only for their steaks, but for their Morton’s Legendary Hot Chocolate Cake. Morton’s serves over thirty thousand pieces of this cake a month around the world. Served with vanilla ice cream, and raspberries, the real prize of this dessert is the soft chocolate center. To get the consistency, you must bake small, individual cakes; for these, you need 6-ounce soufflé dishes or ramekins.
(serves 6)
- 1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cup
- Granulated sugar
- 12 ounces bittersweet or semisweet chocolate, coarsely chopped
- 8 large egg yolks, plus 7 large eggs
- 1 1/2 cup confectioners’ sugar
- 3/4 cup all-purpose flour
- 18 fresh raspberries
- 6 scoops of vanilla ice cream
Procedure
1. Preheat the oven to 350 degrees F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.
2. In the top of a double broiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double broiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
4. Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared soufflé cups, leaving about ¼ inch of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
I say you make this anytime you feel like it. Why wait for October 28th!
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