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


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