You simply can’t go wrong with chocolate and since Americans consume 2.8 BILLION pounds of it per year, it’s safe to say I’m not the only one who agrees with that sentiment. The irony of my extolling the virtues of chocolate is the fact that I was allergic to it as a child. As a result, my Easter bunnies (along with my grandfather’s) were always white chocolate ones courtesy of the Palmer Candy Company (based right here in Reading!) and from my recollection, they were the only ones to offer that option at that time.
I still smile each time I see them on the shelves each Spring. Fortunately it was one of the allergies I have subsequently outgrown and I am now able to enjoy chocolate in all its forms. Come to think of it perhaps it was my inability to have any as a child that has resulted in my desire to try varieties from all corners of the Earth. In fact, one of my favorite things to do when traveling outside of the United States is to visit a local grocery store and gawk at their offerings.
I’m always in awe to see the colorful labels and interesting varieties.
When it comes to chocolate desserts however, I find the actual product rarely lives up to the hype and find that most often looks trump taste. That was until one day — years ago– I found a recipe for Chocolate Lava Cake while perusing a magazine before the proliferation of Lava Cake boxed mixes. Besides sampling chocolate I’ve sampled my share of Lava Cake throughout the years and while the version offered by the Carnival Cruise Line is a close second, I’m still partial to my version.
If you’re entertaining this holiday season or in the mood for some warm comfort food this recipe is it. Besides tasting amazing it literally takes 20 minutes start to finish and since you’ve got to open up a bottle of wine anyhow, it’s the perfect excuse to curl up with a large glass to wash it down.
Ingredients: 4 oz. semi-sweet baking chocolate
1/2 cup (1 stick) butter1 tablespoon Cabernet Sauvignon or other dark red wine
1 teaspoon vanilla extract1 cup confectioners’ sugar
2 eggs1 egg yolk6 tablespoons flour
1/4 teaspoon cinnamon1/4 teaspoon ginger
Instructions: Preheat oven to 425 degrees F. Spray 4 (6-oz.) custard cups or souffle dishes with non-stick spray. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners’ sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.
Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. I usually eat them right from the same dish they’re baked in but if you’re inclined to make extra dishes for yourself carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners’ sugar. Serve immediately.
Enjoy!! The irony of my global chocolate gawking and, yes, sampling, is that some of the best I’ve ever had is from Reppert’s — literally in my backyard here in Oley.
Felicia Fisher is the founder of Black Buggy Baking Company and lives in Oley, Pa. with her husband and three children who are all willing taste-testers.
To find out what Felicia’s baking up for her annual Thanksgiving Pie Sale visit her web page www.blackbuggybakingcompany.com or “Like” Black Buggy Baking Company on Facebook.
