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Sunday, 4 January 2015

Happy Birthday, DIANA! . . . and Molten Chocolate Cake

Looking back at 2014: 
strolling along White Rock Pier

hiking back up the hill

hanging out at McDonald's 


passing through Kamloops


public transit in Puerto Vallarta


cruising into San Francisco  . . .

Remembering 40 years ago. . .

admiring the Redwood Forest


relaxing on the San Francisco beachfront . . .


Always ready for some fun!

. . . or some chocolate  J

MOLTEN CHOCOLATE CAKE

            Jean-Georges Vongerichten’s recipe in People Magazine, December 16, 2013

½ cup butter (plus more for buttering ramekins)
4 oz bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
2 tsp flour (plus more for dusting ramekins)

1.      Preheat oven to 450.
2.     Grease ramekins well with butter.  Lightly flour them.  Place them on a baking sheet.
3.     Melt butter and chocolate together.
4.     Beat together eggs, egg yolks, and sugar until light and thick.
5.     Stir in 2 tsp flour.
6.     Stirring constantly, add chocolate and butter mixture to the egg mixture.
7.     Pour mixture into ramekins.
8.     Bake for 6 to 7 minutes.
9.     Invert ramekins on serving plates.  Let them sit for 10 seconds.  Then unmold by running a knife along an edge.
10.                         Serve hot with ice cream.

·         These are delicious and still quite soft inside even when reheated for 6 minutes in a 450 degree oven!