Actually, it’s not been a good day for us. We decided to make a trip to Costco today (Wednesday) Matt has been to the grocery store first thing (7 a.m.) as he always does – his choice, not mine – and come back complaining about the bitter cold so I was in two minds whether to go or not. However, we set off about 10 a.m. and couldn’t get near the place. They have lots of wheelchair parking but every one was full up and there were no other spots within reasonable walking distance. We turned round and came home. I suppose we could have gone back after lunch but….. We like to buy meat there, they have some of the best lamb around – haven’t eaten any for a long time now. Was going to have a Valentine meal with lamb chops, guess that’s out, no time to go now. Will have to get some steak and ‘make do’. I know, hard done by! We are going to have Chocolate Volcanoes though.
At the instigation of my fearless leader (I am one of her
I have posted the recipe before but thought maybe you would like it again because it is an easy chocolate dessert and excellent for Valentine’s. We serve them with a dollop of Double Devon Cream. Only trouble is, the recipe makes 6 which means we will have leftovers. Cold they are like moist fudge and I am not sure I don’t like them better, but… I dread to think what the calorie count is; oops, I looked, 565 without cream. I just found out that one can make the batter, put it into ramekins, cover with plastic wrap and freeze them for up to 2 months. You can then cook them, frozen, at 350°F for exactly 18 minutes. Never tried this of course, but it does mean that for us we won't have to eat them three days running.
Warm Chocolate Cake (Volcanoes)
6 oz Bittersweet Chocolate
2/3 cup unsalted butter
1/3 cup sugar
6 egg yolks
3 egg whites
1/3 cup all purpose (plain) flour
1. Preheat oven to 425 F (220 C). In heavy pot on low heat, melt chocolate and butter together. Cool slightly.
2. Beat together sugar and egg yolks with electric mixer until thick and creamy, about 4 mins.
3. Pour in chocolate mixture and beat together for 5 mins.
4. In a separate bowl, beat egg whites until stiff peaks form, about three mins. Fold into mixture along with flour.
5. Pour into 6 nonstick buttered moulds or non-stick muffin tins (we use cocottes or ramekins). Bake for 5 to 7 mins or until edges are just cooked and centre is still liquid. Cool for 5 mins in cooking dish. Carefully remove to serving dishes. Serve with lightly whipped cream
Source: Food and Drink
Have a great day