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Easy Entertaining with Michael Chiarello
Prep: 20 minutes
Cook: 45 minutes
Yield: 12 servings
Cooking Notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Serve this as a plated dessert by removing them from the paper and adding warm bananas.
Ingredients
- Vegetable spray, for greasing liners
- 8 ounces bittersweet chocolate, preferably Scharffen Berger
- 1 stick unsalted butter
- 1 cup heavy cream
- 4 large eggs, room temperature
- 1 1/3 cups sugar
- 1/2 cup mayonnaise
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon gray salt
Directions
- Preheat the oven to 300 degrees F.
- Line the cupcake pan with paper liners and spray the liners with vegetable spray.
- Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
- Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
- In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
Chocolate Ice Cream
Cooking Light, May 2008
Ingredients
- 3 cups 1% low-fat milk, divided
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 ounces semisweet chocolate, finely chopped
Preparation
- Place 2 1/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.
- Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.