dedavis
02-12-2008, 11:18 AM
Anybody making anything special? I'm thinking lasagna, salad, and chocolate truffle cakes--clipped this from Martha's magazine a couple years ago.
CHOCOLATE TRUFFLE CAKES
5 tablespoons unsalted butter
1 tablespoon all-purpose flour
14 oz. semi-sweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt
Melt chocolate, butter, and 1 tablespoon sugar in a double boiler. Stir till smooth. Remove from heat and let stand till cool. Process eggs and remaining sugar in food processor for about 2 minutes. Sift flour and salt into egg mixture, pulse to combine. Add chocolate mixture a quarter at a time, and pulse each addition. Batter will be thick.
Butter a six cup muffin tin, and dust with flour. Shake out excess. Fill cups 3/4 full and swirl tops with a spoon. Bake in a 375 degree oven till tops are springy to the touch, 18 to 20 minutes. Turn out onto wire rack, reinvert and let cool. Good toppings are softly whipped cream with a little almond flavoring, fresh raspberries---you get the picture.
CHOCOLATE TRUFFLE CAKES
5 tablespoons unsalted butter
1 tablespoon all-purpose flour
14 oz. semi-sweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt
Melt chocolate, butter, and 1 tablespoon sugar in a double boiler. Stir till smooth. Remove from heat and let stand till cool. Process eggs and remaining sugar in food processor for about 2 minutes. Sift flour and salt into egg mixture, pulse to combine. Add chocolate mixture a quarter at a time, and pulse each addition. Batter will be thick.
Butter a six cup muffin tin, and dust with flour. Shake out excess. Fill cups 3/4 full and swirl tops with a spoon. Bake in a 375 degree oven till tops are springy to the touch, 18 to 20 minutes. Turn out onto wire rack, reinvert and let cool. Good toppings are softly whipped cream with a little almond flavoring, fresh raspberries---you get the picture.