"How can one help shivering with delight when one's hot fingers close around the stem of a live flower, cool from the shade and stiff with newborn vigor."
Centaurea montana 'Amethyst in Snow'
CHOCOLATE LAVA CAKES
~ Deep, intense chocolate ... pure pleasure in every bite
(from Ghirardelli Chocolate)
1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
(nonstick cooking spray)
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbsp. (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
- To make centers, melt chocolate and cream in double boiler. Whisk grntly to blend. Refrigerate abut 2 hour or until firm. Form into 6 balls; refrigerate until needed.
- To make cake, heat oven to 400º. Spray six (4-oz.) ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes or until cake is firm to the touch. Let sit out of oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream. (6 servings)