Thanks to Cassie D. for the photo.
Burke's had it's third successful beer dinner a few weeks ago and I would say that this one went off without a hitch. The beers were micro brews from all over the world; places such as Germany, Shri-Lanka, Scotland, Belgium, Russia, and the US. Of course I was in charge of the seventh course--dessert. Sinfully double molten chocolate cake paired with Rasputin Stout and St. Louis Framboise Raspberry Lambic. It was so awesome that I don't think I needed to make that a complete sentence. I used mostly dark chocolate to make this incredibly rich treat and will now share the secrets with you.
Ingredients:
(6) 1 ounce squares of bittersweet chocolate
(2) 1 ounce squares of semi-sweet chocolate
1 1/4 sticks of unsalted butter
1/2 cup all-purpose flour
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons of orange liquor (or other flavor)
1 1/2 cups confectioner sugar
Directions:
1. Preheat oven to 425F
2. Melt the chocolate and butter in a double boiler or in the microwave.
3. Add flour and sugar to the butter and chocolate. Mix well.
4. Next stir in the eggs and egg yolks. Mix well.
5. Add vanilla extract and liquor and mix thouroughly.
6. Pour into small ramekins or regular sized muffin pans. You can either spray with non-stick spray or use a muffin cup.
7. Bake for about 10-12 minutes. Check at 10 minutes to be sure that the center is still gooey; if more time is needed cook for the additional 2 minutes. Serve warm.
Side note: You can make this batter ahead of time and pop in the oven just before serving. If you have leftovers you can also microwave them for about 10 seconds to 're-invigorate' the innards.
Enjoy!
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