Mini Molten Chocolate Cakes By Fritz Knipschildt Chocolatier Food

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

MINI MOLTEN CHOCOLATE CAKES BY FRITZ KNIPSCHILDT, CHOCOLATIER

Steps:

• Position a rack in the center of the oven and preheat the oven to 375. Lightly butter 8 small ramekins, each with a 3-ounce capacity.
• In the top of a double boiler, set over a pan of barely simmering water and melt the chocolate and butter, stirring until smooth. Alternatively, in a microwave-safe container (such as a large Pyrex measuring cup), melt the chocolate and butter on medium power for 2 to 3 minutes. Watch the chocolate carefully and when it softens, stir it with the butter until smooth. Set aside to cool slightly.
• In the bowl of an electric mixer (fitted with the paddle attachment and set on medium-high speed), beat the egg, egg yolk, and granulated sugar until smooth and thick. Add the cooled chocolate mixture and beat until the batter is smooth.
• Reduce the mixer speed to low and add the flour a few tablespoons at a time, beating after each addition, just until mixed.
• Divide the batter among the ramekins; fill each halfway and then gently press 2 or 3 chocolate chips or pieces of chocolate into the batter. Spoon more batter into the ramekins to fill the ramekins to about 1⁄4 inch from the rim. Set the ramekins on a baking sheet.
• Carefully transfer the baking sheet to the oven and bake until the cakes are puffed and a little wobbly in the center (about 5 to 7 minutes).
• Dust some confectioners' sugar over the cakes and serve immediately so that the cakes are still warm.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

10 COMMANDMENTS FOR WORKING WITH CHOCOLATE BY FRITZ KNIPSCHILDT

Steps:

• COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste of (which allows you plenty of latitude!). Good chocolate will appeal to all of your senses, and if the brand you are eating and cooking doesn't excite your taste, smell, touch, sight and hearing, switch brands. When deciding on what chocolate to choose, taste and smell are important. The chocolate should feel firm and supple, look glossy and smooth, and break with a pleasing "snap.".
• COMMANDMENT #2: Never Neglect Ganache. Ganache is the magical amalgamation of chocolate and cream. It is both the chocolatier's workhorse and fairy godmother. When heated, it's a sauce or a glaze; when cooled it's a truffle or a frosting.
• COMMANDMENT #3: Always Reinvent Your Cookies. Change up chocolate chip cookies with white or milk chocolate chunks or chips. Oh, and most cookies are better if you drizzle them with melted chocolate.
• COMMANDMENT #4: Don't Turn Your Nose Up at the Microwave. I almost always melt chocolate in the microwave these days. It's ready when the liquid pool appears soft and shiny.
• COMMANDMENT #5: Store Your Chocolate Wisely. Store chocolate in a cool, dark place. Make sure it's well wrapped. The refrigerator is not the best place to store chocolate because of the humidity.
• COMMANDMENT #6: More is Best. Never hesitate to cut brownies into larger squares than the recipe indicates.
• COMMANDMENT #7: Stay Away From Hot Cococa Mix. When a recipe calls for cocoa powder, remember it means unsweetened cocoa powder (not hot cocoa mix!).
• COMMANDMENT #8: When You Make Truffles-Wear Latex Gloves. They'll keep the ganache from sticking to your warm palms.
• COMMANDMENT #9: Adhere to the Golden Rules of Ganache. Rule #1: When you make ganache, always pour the hot cream over chopped chocolate. Never melt the chocolate first. Rule #2: Don't refrigerate hot or even warm ganache or the fat will separate. Let it cool to room temperature first.
• COMMANDMENT #10: Don't Substitute Milk Chocolate for Dark Chocolate. The milk solids in milk chocolate are heat sensitive, which is why you can't substitute milk chocolate for dark chocolate in baking recipes.
• NOTE: A few delicious recipes from Fritz Knipschildt's Chocopologie: Mini Molten Chocolate Cakes and Chocolate Martini Cocktail.