'SHIVER WITH DELIGHT' (Centaurea montana 'Amethyst in the Snow' ~ CHOCOLATE LAVA CAKES

"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."

~ Colette

Centaurea montana 'Amethyst in Snow'

(Click for more info from Fine Gardening)

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CHOCOLATE LAVA CAKES

~ Deep, intense chocolate ... pure pleasure in every bite

(from Ghirardelli Chocolate)

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Center:

1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar

1/4 cup heavy cream

Cake:

(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

Fresh raspberries

Whipped Cream

• 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)

WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB / CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

"Laughter is brightest where food is best."

~ Irish Proverb

~ Shamrock

( Oxalis regnellii)

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MINT BUTTERFLIED LEMON LEG of LAMB
~ 'Spring lamb' ... perfect for the season
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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)
2 lemons & zest
3 minced garlic cloves
4 Tbsp. chopped mint
4 Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper

MINT SAUCE:
1/2 cup good mint jelly
1/2 cup fresh lemon juice
zest from above lemons
1 Tbsp. butter
1/4 cup brown sugar
1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb criss-cross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
  Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
  

CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

~ Twirled and adapted ... a good thing!

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1 cup room temperature stout (such as Guinness)

1 stick + 2 Tbsp. unsalted butter

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup sour cream

2 organic eggs

1 Tbsp. good vanilla extract

2 cups flour

2 1/2 tsp. baking soda

1 tsp. salt

Glaze:

2 oz. best bittersweet chocolate

2 Tbsp. Irish whiskey

1/4 cup unsalted butter

• Cake: Preheat oven to 350-degrees. Spray 9-inch springform pan with no-stick spray (e.g. Pam Cooking Spray).
• In medium saucepan, heat stout with butter until butter is melted. Remove from heat and whisk in cocoa powder and sugar.
• Whisk sour cream with eggs and vanilla and our into stout mixture. Stir until smooth.
• Combine flour, baking soda & salt. Add to batter, stirring just until combined.
• Pour into prepared pan and bake for 45 minutes. Test with toothpick to see if it comes out clean. Remove cake and let cool completely in pan.
• Frosting: Melt chocolate and whiskey in top of double boiler until smooth. Remove from heat and beat in butter, one tablespoon at a time. (If it separates, add a little cream and whisk until smooth). Spread icing over top of cake (rough dripped finish is good).

TEMPTATION FROM THE DARKER SIDE ~ COUNTESS TOULOUSE-LAUTREC'S FRENCH CHOCOLATE CAKE

"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is."

~ Arnold Ismach

(The Darker Side of Chocolate)

COUNTESS TOULOUSE-LAUTREC'S FRENCH CHOCOLATE CAKE
~ a perennial favorite, perfect for Valentine's Day, adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS
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1 lb. good semisweet chocolate
5 oz. (1 1/4 sticks) room temperature sweet butter
4 extra-large eggs, separated
1 Tbsp. unsifted all-purpose flour
Pinch of salt
1 Tbsp. granulated sugar

• Preheat oven to 425 degrees.
• In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clamp shut.
• In top of double boiler, place coarsely chopped chocolate. Melt over simmering water, stirring occasionally with rubber spatula. Add 1/3 of butter at a time, each addition completely melted before adding next. Set aside to cool slightly.
• In small bowl beat egg yolks at high speed for 5-7 minutes, until pale and thick. Add Tbsp. of flour and beat on low only to incorporate. Gently fold beaten egg yolks to into chocolate.
• In another clean bowl, beat egg whites and salt until whites hold a soft shape. Add sugar and beat until whites hold definite shape but not too stiff or dry. Fold one-half beaten whites into chocolate -- don't be too thorough. Fold chocolate into remaining whites, handling gently until blended. Turn into prepared pan and rotate to level batter.
  Bake for 15 minutes. Cake will be soft (only 1 inch high in middle, rim higher and cracked ~ you'll think it's not done but don't worry). With a small sharp knife, carefully cut around side of hot cake, but don't remove sides. Let cake stand in pan until room temperature. Refrigerate several hours or overnight.
• To remove, cut around sides again with small sharp knife. Remove sides. Carefully insert a narrow spatula and invert on serving plate. Glaze with ganache (or top with toasted sliced almonds or a fine dusting of cocoa).

GANACHE

In double boiler (or glass bowl over water), melt 6 ounces coarsely chopped good semi-sweet chocolate with 2 ounces heavy cold cream until fully melted. Whisk in 2-4 ounces more cold heavy cream until smooth and shiny. Add 1 Tbsp. unsalted butter. If mixture becomes too thick, heat gently. Cover sides first then spread generous amount on top.
Bon appetit!

Note: Holds up well when frozen

'FOLLOW ME IN MERRY MEASURE' ~ CHOCOLATE MOUSSE PIE

Follow me in merry measure,

Fa la la. la la la. la la la.

~ Chocolate Moose

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CHOCOLATE MOUSSE PIE

~ Fairly easy dessert for the Chocolate-lover in your life. Make ahead, freeze and thaw overnight in the refrigerator.

Crust:

3 cups chocolate wafer crumbs

1/2 cup melted unsalted butter

Filling:

1 lb. semisweet chocolate

2 eggs

4 egg yolks

2 cups whipping cream

6 Tbsp. powdered sugar

4 room temperature egg whites

Chocolate Leaves:

8 oz. semisweet chocolate

1 scant Tbsp. vegetable shortening

holly leaves (or other decorative leaves like lemon or camellia)

round red cinnamon candy

2 cups whipping cream

sugar

• Crust: Combine crumbs and butter and press on bottom and completely ups sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer).
• Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95-degrees). Add whole eggs and mix well. Add yolk and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks from. Beat egg whites until stiff but not dry. Stir a little of cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely Incorporated Turn into crust and chill at least 6 hours or, preferably, overnight.
• Leaves: Melt chocolate and shortening in top of double boiler. Using spoon, generously coat underside of leaves. Chill or freeze until firm.
• Whip remaining 2 cups cream with sugar to taste until quite stiff.'Loosen crust on all sides suing sharp knife; remove springform. Spread all but 1/2 cup cream over top of mousse. Pipe remaining cream in center of pie.
• Separate chocolate from leaves, starting at stem end of leaf. Arrange holly leaves artistically on top of pie using cinnamon candy for holly berries. (10-12 servings)

Note: If time is an issue, simple dress top of pie with shaved chocolate.

OCTOBER 'BITES' ~ BITTERSWEET BROWNIES

~ Nibbled dahlia petals

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BITTERSWEET BROWNIES

~ Smacking yummy treats ... crusty on top and wonderfully gooey inside (from Bitter Sweet: Recipes and Tales From a Life in Chocolate)

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6 1/2 oz. favorite good bittersweet chocolate

7 Tbsp. unsalted butter

1 cup sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

2 cold large eggs

1/2 cup flour

2/3 cup walnut or pecan pieces (optional)

• Position rack in lower third of oven; preheat to 350-degrees. Line bottom and sides of 8-inch square baking pan with parchment paper or foil, with an overhang on 2 opposite sides.
• Combine chocolate, butter, and sugar in medium heatproof bowl set in skillet of barely simmering water. Stir frequently until chocolate melts and mixture is smooth and hot enough that you remove finger quickly after dipping it in to test.
• Remove from skillet. Stir in sugar, vanilla, and salt with wooden spoon. Add eggs one at a time; incorporate first egg before adding next. Stir in flour; beat with wooden spoon or rubber spatula until batter is smooth and glossy and comes away from sides of bowl, 1 to 2 minutes. Scrape batter into pan; even out and sprinkle with nuts (if desired).
• Bake 20 minutes or until brownies begin t pull away from sides of pan. Surface will look dry but toothpick inserted in center will come out gooey. Let brownies cool completely on rack before serving. (16 servings)

'Y-IKE-S! IT'S RAINING, IT'S POURING ... CHOCOLATE MUD PIE

"Listen to the falling rain,

Listen to it fall."

~ JOSE FELICIANO

~ Afternoon downpour

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CHOCOLATE MUD PIE

~ Don't wail till it rains to enjoy this longtime retro-favorite

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Crust:

1 (8 1/2 oz.) box crushed chocolate wafers

1/2 cup melted unsalted butter

Preheat oven to 375-degrees. Combine crumbs and butter. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool.

Fudge Sauce:

1/2 cup cocoa

2/3 cup sugar

1/3 cup whipping cream

3 Tbsp. unsalted butter

1 tsp. vanilla extract

Combine cocoa, sugar, cream and butter in 2 quart saucepan. Cook over medium heat until smooth and comes to a boil. Remove from heat and add vanilla. Cool completely.

Filling and Topping:

1 quart good coffee ice cream (softened)

1/2 cup whipping cream

1 Tbsp. powered sugar

1 Tbsp. Kahlua

cocoa

1/4 cup toasted silvered almonds

• Spread 1/2 cup Fudge Sauce evenly over baked cooled baked cookie crust. Top with softened ice cream. Spread evenly over crust. Top with remaining Fudge Sauce and chill several hours.
• Whip cream with powdered sugar until soft peaks form. Add Kahlua and whip until stiff peaks form. Spread evenly over frozen pie. Dust with cocoa and top with toasted almonds. Freeze until ready to serve.
  

~ September garden in the rain

"Listen to the falling rain,

Listen to it fall.

It's raining,

It's pouring,

The old man is snoring,

Went to bed

And bumped his head,

He couldn't get up in the morning,

Listen to the falling rain,

Listen to the rain."

(Thank you Jose for this wonderful song that rang continually though my head while photographing and posting.)