Sunday, December 07, 2008

Baking to Impress (Or, Tap Into Your Inner Renaissance Man)

Want to impress, well, anyone? Then try this recipe, thanks to McCormick, the spice company. They placed an ad in Bon Appetit, I followed it, and drew good -- no, check that, rave reviews.

1. Pre-heat your oven to 425 degrees.

2. Take out four 6-ounce custard cups, grease them thoroughly with butter.

3. Melt 8 oz of butter in a microwaveable (and pretty large) bowl, along with 4 oz of semi-sweet baker's chocolate (I used 3 oz of Ghirardelli and 1 oz of 62% Scharfenberger).

4. Whisk those ingredients together in the bowl.

5. Add in 1 tablespoon of Cabernet or other wine (I used a Bordeaux) and 1 teaspoon of vanilla extract. Keep whisking.

5. Add 2 eggs and 1 egg yolk. Whisk together, along with 1 cup of confectioner's sugar.

6. Then add 6 tablespoons of flour, and a quarter teaspoon each of cinammon and ginger.

7. Once everything is all mixed together, pour the mixture into each of the custard cups.

8. Put the custard cups on a baking sheet (this can get a little tricky, because the recipe doesn't tell you how to prevent the cups from sliding off the sheet). Put the cups/sheet into the oven.

9. Take out of oven after 15 minutes (or when the outside edges are firmer and the middle is still soft). Let cool for 1 minute.

10. Use a knife around the outside edge of each custard cup. Then, being careful not to burn yourself, turn the custard cup upside down and put onto a serving plate. Sprinkle with some confectioner's sugar.

The cake is harder on the outside, and inside it resembles chocolate lava.

Following a recipe really isn't that hard, and you'll impress anyone who partakes.

Happy baking!

No comments: