Molten Chocolate Cake

Since we're clearly on a health kick this winter--we recently made this incredible dessert to go with our Valentine's dinner of beef short ribs and polenta. This cake tastes kind of like a melted brownie, and is best served warm with ice cream.

Ingredients
1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Confectioners’ sugar for sprinkling

Instructions
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.

In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, about 2-3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.

Spoon the batter into the ramekins. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

Run the tip of a butter knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately with vanilla ice cream and fresh berries.

Red Velvet Cake with Cream Cheese Icing

This was a perfect complement to the grilled lobster since it was white on the outside and red on the inside. Anne, the secret ingredient is more than red food coloring. Mixing vinegar with baking soda makes this cake like an 8th grade science fair experiment, without the acne.

Cake

Ingredients
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
4 Tablespoons cocoa powder (unsweetened)
3 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Instructions
1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans and cut pieces of parchment paper to fit into bottom.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the 2 cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. But check earlier than that to see if done.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Peel away the parchment paper. Allow cakes to cool completely before frosting with cream cheese icing (recipe below).

NOTE: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.

Cream Cheese Icing

Ingredients
8 ounces cream cheese, room temperature
1/2 cup butter room temperature
3 cups confectioner’s sugar
1 teaspoon pure vanilla extract

Instructions
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, put in the fridge for about 10 minutes before using.

Chocolate Chunk Oatmeal Coconut Cookies

Cookies with the chocolate stuff stuck inside the other stuff.

Ingredients
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
2 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged shredded sweetened coconut
1/2 teaspoon cinnamon
12 oz dark chocolate chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Directions
While the butter is softening, toast the almonds on a baking sheet at 350 degrees for about 7 minutes, until they're golden.

Beat together the butter and both sugars. Once fluffy, add the eggs and beat well. Then beat in the vanilla, baking soda, and salt. Add the flour and mix until just blended. Stir in oats, coconut, dark chocolate, almonds, and cinnamon.

Grease baking sheets. For each cookie, measure 1/4 cup of the batter and place them about 3 inches apart on the baking sheet.  Just barely pat down each cookie. Bake them at 350 degrees for about 12 minutes.