We love this delicious Chocolate Bomb dessert recipe from Debra Levy Picard. It’s easy to prepare, is a guaranteed hit and perfect for Valentine’s Day.
- 6 ounces of Bittersweet Chocolate
- 1/2 stick (4 tbs) Unsalted Butter
- 1 cup Sugar
- 2 Large Eggs
- 1 1/2 cups Heavy Cream
- 1 cup Whipping Cream
- 1 tsp Vanilla Extract
- Pinch of Salt
- 1/4 cup All Purpose Flour
- Unsweetened Cocoa Powder for Garnishing
- Optional Vanilla Beans
- Preheat Oven to 350°F.
- Melt the chocolate and butter in the top of a double boiler. When melted set aside to cool.
- Using an electric mixer with a paddle attachment or by hand using a spoon, in a large bowl, mix the sugar and eggs until color lightens, about 1 minute.
- Pour the cooled chocolate/butter mixture into a bowl then stir in heavy cream, vanilla and salt. Beat well, scraping the ingredients from the sides of the bowl as you mix.
- Add the flour and mix until blended.
- Divide the mixture between four 6-ounce ovenproof cappuccino cups or any style cup that you like. Fill to 1/4 inch below the rim of the cup.
- Place cups on a baking sheet and bake for 30 minutes or just until the tops of the cake begin to crack. Do not over bake! The tops should be crisp and the interior soft and moist.
- Remove from oven and let cool for 15 minutes. While cooling, make the whipped cream. Whip the cream until it forms soft peaks, about 5 minutes, try not to over whip. I then like to then cut open a vanilla bean and scrape the caviar out and fold into the whipped cream – pretty and delicious! (To save time, you could also use store bought whipped cream.)
- Place a dollop of the whipped cream on to each warm cup and garnish with a dusting of cocoa powder.
- Serve warm and Enjoy!
Happy Valentine’s Day!
Happy 2015 Everyone!
If you are like us you did some serious eating and festive drinking over the Holidays. For a healthy refresh, we are trying Bon Appetit‘s 2015 Food Lover’s Cleanse and so far, so good. The recipes are healthy, tasty and easy to follow. Another great component of this cleanse is that you can swap ingredients out for others that you prefer more – yes!
This Spinach Salad with Roasted Vegetables is a favorite so far.
Recipe| Servings 1
- 1 cup leftover vegetables from Bistro Salad with Roasted Vegetables / we used carrots, a turnip, a beet, & a shallot (click here for recipe)
- 3 cups spinach
- 2 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
- 2 tablespoons sunflower seeds / we used walnuts instead
- 3-4 dried apricots, chopped
Recently on a trip to Trader Joe’s I picked up this Pumpkin Bread mix. It was only $2.99, so why not?!
This mix is made with real pumpkin and is super quick and easy to make. You have the mix and then all you do is combine oil, water and eggs. I also added an extra teaspoon of both cinnamon and nutmeg, along with scraping out the inside of a vanilla bean to add extra holiday flavor.
While baking my kitchen smelled wonderful! The outcome is a light, fluffy, tasty and super moist delicious pumpkin bread.
I can’t wait to make more of this and next time I’ll try a new combination by also adding walnuts and cranberries.