My best friend through thick and thin, Kristy brings excitement and joy to every day and every life she touches. Kristy finds happiness in the little things in life--her herb garden, tiny topiaries she discovers on the sale rack, a new recipe to try for her husband. She is also wonderfully ambitious; when her mind is set on something, she will certainly accomplish it, whether it is embarking on a new career or re-creating her favorite Italian cuisine.
Kristy and her culinary creations bring delight to my life, especially this recipe, my favorite guilty pleasure:
Molten Chocolate Cakes
(adapted from epicurious.com)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 C powdered sugar
1/2 C flour
Vanilla Ice Cream
fresh mint (for garnish)
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. The recipe up to this point can be made 1 day ahead: cover with saran wrap, chill.
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Top with ice cream and sprig of mint, serve immediately.
Makes 6.
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