Remember a few days ago when I gave the recipe for candy cane ice cream? I mentioned that the ice cream was one half of my favourite dessert this time or year. Today’s advent goody is the other half:
I often see little molten chocolate cakes in the frozen food section. You’ve probably seen them: Little single-serving chocolate cakes that ooze chocolaty goodness when you cut into them. They look so good and so elegant and so impressive when you have guests. They are also ridiculously easy to make and can must be made ahead!
I’ll pass along a little tip that will ensure that your cakes don’t stick to the ramekins after baking: After greasing the ramekin, coat the inside with sugar (just put some loose sugar in and tilt the ramekin so the bottom and sides get covered–it’s the same principle as greasing and flouring a baking dish). The sugar will melt a bit as the cake cooks, forming just enough of a crust to keep the cake from sticking when you pop it out after baking. Just run a knife around the edges before popping out the cake onto a plate.
I usually don’t bother with the Raspberry coulis (I use ice cream instead), but the coulis is good too.
Advent Calendar: December 11, 2009
Remember a few days ago when I gave the recipe for candy cane ice cream? I mentioned that the ice cream was one half of my favourite dessert this time or year. Today’s advent goody is the other half:
I often see little molten chocolate cakes in the frozen food section. You’ve probably seen them: Little single-serving chocolate cakes that ooze chocolaty goodness when you cut into them. They look so good and so elegant and so impressive when you have guests. They are also ridiculously easy to make and
canmust be made ahead!The recipe that I use (thanks Mom!) comes from The Rest of the Best and More (From the Best of Bridge Series, 2)
. Fortunately, The Best of Bridge web site featured Chocolate Volcanoes with Raspberry Coulis as a Recipe of the Month back in 2004.
I’ll pass along a little tip that will ensure that your cakes don’t stick to the ramekins after baking: After greasing the ramekin, coat the inside with sugar (just put some loose sugar in and tilt the ramekin so the bottom and sides get covered–it’s the same principle as greasing and flouring a baking dish). The sugar will melt a bit as the cake cooks, forming just enough of a crust to keep the cake from sticking when you pop it out after baking. Just run a knife around the edges before popping out the cake onto a plate.
I usually don’t bother with the Raspberry coulis (I use ice cream instead), but the coulis is good too.
Not sure what a ramekin is?
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