ROD RECIPES 10/28/2008 National Chocolate Day Molten Chocolate Cakes
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. It
was thick, dyed red and flavored with chili peppers.
(Now that's Hot Chocolate!)
Columbus brought cacao (chocolate) beans back to Spain on his fourth voyage in
1502.
Milton Stavely Hershey first became rich selling caramels. He sold his caramel
business in 1900 for $1 million and started making milk chocolate.
American consumers average 10-12 pounds of chocolate a year, while in the UK
they eat almost twice that amount.
Chocolate manufacturers currently use 40% of the world's almonds and 20% of the
world's peanuts. (2008)
Chocolate supposedly made its film debut when Jean Harlow ate candy in the 1933
comedy 'Dinner at Eight'.
Chocolate syrup was used for the blood in the famous shower scene in the Alfred
Hitchcock movie 'Psycho'. The scene lasts for about 45 seconds in the movie,
but took 7 days to film.
The Cacao tree only thrives in latitudes no more than 20 degrees north of south
of the equator.
U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every
day to make chocolate.
When we eat chocolate:
. 66% of chocolate is consumed between meals.
. 22% of all chocolate consumption takes place between 8pm and midnight.
. More chocolate is consumed in winter than any other season.
Hershey's Chocolate was introduced in 1900.
Cole Porter got a kick from fudge. He had nine pounds of it shipped to him each
month from his hometown.
The fruit of the Cacao tree grow directly from the trunk. They look like small
melons, and the pulp inside contains 20 to 50 seeds or beans. It takes about
400 beans to make a pound of chocolate
Never give a dog chocolate, as it contains theobromine, which is a central
nervous system stimulant. As little as 2 ounces can be lethal to a small dog.
Bittersweet chocolate is what is usually called for in baking.
It contains more chocolate liquor (at least 35%) and less sugar than sweet
chocolate.
Semisweet chocolate contains 15% - 35% chocolate liquor.
Hawaii is the only state that grows cacao beans to produce chocolate.
In the U.S. chocolate candy outsells all other types of candy combined, by 2 to
1.
Seven billion pounds of chocolate and candy are manufactured each year in the
United States.
Americans consumed over 3.1 billion pounds of chocolate in 2001, which is
almost half of the total world's production.
There were 1,271 U.S. manufacturing establishments producing chocolate and
cocoa products in 2003. These establishments employed 43,379 people and shipped
$13.5 billion worth of goods that year. California led the nation in the number
of chocolate and cocoa manufacturing establishments (with 146) followed by
Pennsylvania (with 120).
source is foodreference.com
Molten Chocolate Cakes
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Whipped cream
Shaved Chocolate
Black Cherry Sauce
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon pure almond extract
Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops pure almond extract
Preheat oven to 375°F. Liberally spray six (6-ounce) ramekins with nonstick
spray. In a small saucepan over low heat melt the chocolate and butter,
stirring often to prevent burning. Remove from heat and cool.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until
"ribbon" stage, approximately 7 minutes. At that stage, it will be pale yellow
and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the
batter for 2 additional minutes; add the melted chocolate mixture and beat
another 5 minutes. (The batter needs a lot of beating. This incorporates air,
lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in
each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked
later.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17
minutes or until puffed and mostly dry on top around edges. NOTE: It's critical
to bake these cakes for the right amount of time. Otherwise, they'll either be
way too "molten," or end up as brownies. Oven temperatures vary, so check the
cakes after 15 minutes. If they're really moist on top, bake one minutes and
check again.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a
little).
To unmold, place serving plate on top of ramekin and invert. Carefully remove
ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes
warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices.
Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat.
Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil;
whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add
cherries and simmer to heat through. Remove from heat; add almond extract.
Serve warm.
Whipping Cream
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.
source is whatscookinamerica.net
Live your life like a fried egg -- with your sunny side up.
God Bless, Marla
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