The Rise of Yorkshire

My first attempt at time lapse photography resulted in this little movie. While not the best quality images were produced, it was fun all the same.  At my house, Yorkshire Pudding is not just reserved for roast beef dinners.  I enjoy serving it with pork, chicken, turkey and sausage.  Did you notice their jumbo size?  For some reason I have a designated Yorkshire Pudding Pan, used only for baking these monsters.  

Happy New Year!

As promised, here is the revised version of Ricardo's Molten Heart Cakes from my November 23rd post.  I prefer to use chocolate with a higher cocoa content for a more bold and less sweet taste.  This dessert is light yet rich and satisfying for the discriminating palate of chocololics such as myself.  Note:  It is for 4 servings instead of the original 8.

Molten Chocolate Cakes

4 oz. (112 g)  chopped Callebaut 70% bittersweet chocolate

1/3 cup butter

2 eggs at room temperature

1/3 cup sugar

1/3 cup flour

1/4 tsp. vanilla

Preheat oven to 400°.  Generously butter 4 custard cups and dust the inside with sugar.  Set aside.

Melt chocolate and butter. Set aside to cool.  Meanwhile, in a small mixing bowl, beat eggs and sugar with electric mixer until it turns pale, and doubles in volume, about 6 minutes. On low speed, blend in the melted chocolate mixture and vanilla.  Add the flour and mix for 1 minute.  Divide batter among the cups and place them on a baking sheet. 

Bake for about 15 minutes.  Immediately invert each cake onto a plate and unmold. The center should be slightly runny.

Note: Cake batter can be stored in a sealed container in the fridge for 2-3 days.  The cooking time for cakes with cold batter will be 3-5 minutes longer, directly from freezer 25-28 minutes.