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this was a hectic week - lots of work and no time to post for picky cook - sad.
while i was working on thursday night i had ashton kutcher on ustream in the background to see if he would beat cnn to a million followers twitter. i felt i was watching history. i believe what happened on thurday will make the social web more accessible to people that are currently not utilizing it.
i was cheering for ashton for two main reasons....
1. i work in the industry and think he is an incredible ambassador for social media.
2. i love it any time the "little guy" beats the "big guy"
so cheers to you ashton for reaching a million followers before cnn!
here is some incredible chocolate cake to celebrate with!
enough tech talk ... this is a food blog! :) ok - one last thing - did you know you can follow picky cook on twitter
this molten chocolate cake is everything you would expect it to me and then some. as i usually do, i added espresso powder to enhanced the chocolate flavor. it never fails, it ALWAYS makes chocolate better. when you open the cake up the molten chocolate pours out and mixes with the raspberry sauce - it is amazing. the best part is you can make these ahead of time - keep them in the fridge - and bake right before serving. tastes amazing and convenient - what more could you ask for?molten chocolate cakes with raspberry coulis
adapted from Jean-Georges Vongerichten via bitten
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, the best you can afford
2 egg yolks
1/4 cup sugar
1/4 tsp salt
1/2 tsp espresso powder
1/2 tsp vanilla extract
2 teaspoons flour
butter and cocoa powder for dusting the baking dishes
confectioners sugar for sifting on at the end
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. Add the espresso powder and vanilla at the end and stir to compbine.
While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light, thick and glossy.
2. After the chocolate has cooled a bit pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly cocoa powder four 4-ounce molds, custard cups, or ramekins. Tap out the excess cocoa powder, then butter and cocoa powder them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste
zest of 1 lemon - grated
Puree raspberries with sugar, zest and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids. some other chocolate desserts you might enjoymalted chocolate covered espresso bean cookiesoatmeal chocolate chip cookiescaramel peanut topped brownie cakebrownie roll-out cookieschocolate white chocolate biscottichocolate fondue
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