Thursday, April 28, 2016

X is for Xocolatl

X is for Xocolatl


Xocolatl According to the Merriam Webster Dictionary, the English word chocolate is derived from the Spanish word for it, which was derived from the Aztec language Nahuatl. In Mexican pre-Hispanic traditions, the Aztecs prized cacao beans and used them as currency as well as food for the upper class men. They transformed cacao into a beverage called Xocolatl, which later came to be known as "chocolate." How could I not use this food when Chocolate features in my blog title and I am a chocoholic bar none. I wish I could indulge in more chocolate but if I did, I would be the size of two or even three houses with a couple of elephants thrown in. This is supposed to be a short blog so I will not go through the transition from the bean to the chocolate we know and love, but if you are interested, there is an article here which explains how it is done. One of the things I have always wanted to do is to visit a real chocolate maker. Not just one that makes chocolates from bought chocolate, but a place that actually makes the chocolate from scratch.

You may have noticed, there are quite a few recipes out there which include chocolate in one way or another. Although I have recently posted it, Chocolate Volcanoes or Warm Chocolate Pudding is one of my favourites and is extremely chocolatey. Of course, as I said before, I buy them from our local grocery store these days. They are not as good as home made mind you, but an excellent dessert none the less.

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

Freeze, uncooked, overnight or up to 2 weeks if you wish

Preheat oven to 425°F (220°C). Take ramekins out of freezer and remove plastic wrap. Bake volcanoes for 18 minutes - no longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey - sort of like your average volcano.

Servings: 6

Source: Food & Drink


Have a great day
 

34 comments:

  1. I've made chocolate lava cake before also with muffin tins. But my cake had to be consumed right away, otherwise the lava in the middle would harden forever. So I like that with this recipe, you could keep it around for up to two weeks.

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    1. We have always made them in cocottes or ramekins Cynthia never thought of muffin tins. I enjoy them cold they are gooey in the middle and quite delicious.

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  2. Chocolate is on banned substance list for me these days unfortunately and so is cake. Guess I have a double whammy - that's what I'd get if I tried to sneak some.

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    1. Why is that Bob? I am delighted to say I eat both although not a lot of course.

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  3. Chocolate, yum ... my favourite food group :) I have a recipe for a fab gluten free choc cake, which I have to make every time one of my friends visits or we visit her - because she's gluten intollerant she rarely gets choccie cake :).
    Tasha
    Tasha's Thinkings | Wittegen Press | FB3X (AC)

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    1. Mine too Tasha. Does your friend not make this same cake for herself? You should post the recipe in your blog some time.

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  4. Hi Jo - clever X word ... chocolate in savoury dishes always interests me ... but chocolate is always good - I try and avoid! Cheers Hilary

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    1. The Mexicans make a lot of savoury dishes with chocolate Hilary. Turkey with mole sauce for instance. I don't avoid chocolate, I allow myself some every day.

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  5. How ever it is spelled, it is a favorite of mine too.

    Betty

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    1. I have met one or two people who don't like it, but most people do Betty.

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  6. Lava cakes are one of my favorites but I try to resist making them. I have a new mix I want to try but it calls for 12 TBSP of butter for 8 cakes. Just a little too rich when I am trying to diet.

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    1. That is quite rich Denise. I would still try them when I have enough people to eat them. Not something you want tempting you too much.

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  7. I am so far behind......trying to catch up:) I love chocolate and what a great way to use X as I had no idea this was the name of chocolate. I have marked down this recipe and plan on trying it

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    1. Glad you are going to try it Birgit, it is wonderful, especially with a dollop of cream.

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  8. You are so lucky you aren't allergic like I am. I can eat milk chocolate and semi sweet, or commercially made chocolate mixes like brownies. The pure cocoa powder will kill me.

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    1. I don't think I am allergic to anything JoJo, and yes, I am lucky. It allows me to have a very varied diet.

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  9. Used as currency? I'll trade you five cacao beans for a box of Hot Tamales.

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    1. As I have never tried Hot Tamales, not sure that would be a good exchange Alex.

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  10. very tempting- and am not surprised at your subject for today- we have had to be very creative for X

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    1. Especially as I'm doing foods that begin with the letter of the day Zannie. Recipes are easier because the Chinese always have something beginning with X.

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  11. I live about four miles from the Hershey Chocolate Factory. The school where I taught for over thirty years was only two miles away. There were many days when the scent of warm chocolate filled the air. Being a PE teacher, I got to enjoy it all day. That said, I'm one of the few people I know who doesn't like chocolate that much and neither do my children.

    Susan Says

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    1. Did you enjoy it though Susan? There is a Frito Lay's in the next town and every time you pass it you can smell chips. Actually I think Matt's older daughter doesn't like chocolate either. I, of course, am a chocoholic.

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  12. Interesting chocolates tastes, Jo! Nowadays chocs are not considered fattening. It is even recommended for those with high blood problems. Your recipes should be helpful to alleviate the worries!

    Hank

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    1. Yes I know Hank, although it is supposed to be dark chocolate and I prefer milk chocolate. Hubby eats dark choc every day.

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  13. I never knew that was the original spelling of chocolate. I learn something new every day - especially with this challenge.

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    1. I knew there was a different spelling but had forgotten what it was Helen. Useful for my X though wasn't it?

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  14. Great choice, I never new about the x. Pretty neat.

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    1. The X is pronounced with a sh/ch sound which is where the confusion arose Ivy.

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  15. The fact that chocolate comes from a plant, and 99% of people love it indicates that it must be good for you. It's just the added sugar and fat that's not so good. If only there was a way to make it without the sugar and fat.

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    1. I think there is/was Pinky. The Incas drank it with hot spices, not with sugar and milk.

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  16. Did not know that Xocolatl was a word for chocolate! How cool, and it's the best way to get through the pressure of the A to Z, eat chocolate! :)

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    1. Well you can see the confusion with it being pronounced as a sh/ch sound Yolanda. I subscribe to that recipe for coping.

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