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Hot Chocolate Panna Cotta & Soft-Centered Chocolate Teacup Cakes

23 Feb

Yep, you read it right – it’s a two-fer posting! It seems that I’ve been out of town for the bulk of February (nothing like the shortest month to fly like the wind). A week in Las Vegas (for those of you unfamiliar – Vegas has more superbly fine dining in a three-square-mile area than anywhere else on earth) and then Disneyland! (OK, the whole superb dining thing from Vegas had to carry me over to Disneyland, but even their food has improved, somewhat.)

And because of that, I’m preparing both desserts for this Sunday dinner’s dessert(s)! (I only hope no one experiences a chocolate coma!)

Hot Choc panna cotta molten cakeThe panna cotta was delightfully easy to prepare – the toughest part was the clumping of the unsweetened cocoa powder – but that explains the two strainings. The teacup cakes was equally as easy in preparation. I made the cake in the morning and so, it had cooled and fallen (hence the dip in the center). Just before serving, however, I put it back in a hot oven for two minutes – and the center was just as ooey-gooey as I had expected – it merely lacked the puffiness it had freshly baked.

And, the taste? They both were extremely scrumptious! Chocolatey beyond definition! The panna cotta was particularly enjoyed by my eldest son, while the teacup cake was the favorite of my husband and our best friend. As for me? I think I liked the cake the best, but they were/are so rich, it’s hard to eat very much of either one of them.

Now, the big question…will I make either of them again? Oh, yeah, I will – both of them!

 

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Marquis au Chocolat

1 Mar

Yeah, I know – only about two weeks late. I have a really good excuse (I hear all you teachers out there!) – my mixer was being repaired! Oh, and a word to the wise: if any of you use a flexible paddle beater with your KitchenAid mixer, know that if it’s not an authorized KitchenAid product, you are setting yourself up for burning out your mixer’s insides. The repairman said that was the issue – because the flexible scrapers were on both sides of the paddle there was too much stress on the sides of the bowl, translating to too much stress on the gear mechanism. So, I’ve discarded the flexi-paddle and bought an authorized KitchenAid model. ┬áNow she’s good to go (after a complete rebuild of her insides) and she works wonderfully. But, back to the Marquis.

It was delightfully easy to put together – and the end product is among the most decadent things I’ve ever made! In addition to Dorie’s recipe, I have a recipe by Thomas Keller of Bouchon – amazingly similar. I served the Marquis last Sunday with creme anglais and pistachios. (Did you know last Thursday wasMarquis au Chocolat National Pistachio Day?)