Chocolate Melting Cake
- 10 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 5 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- caramel sauce
- coffee ice cream
Directions
- Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
- Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.
- In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
- Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.
- The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Cherry Trifle
- 4 cups fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
- 1/3 cup brandy
- 8 ounces cream cheese
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 12 ladyfingers
- 1/2 cup (2 ounces) sliced almonds, toasted
- 1/2 cup grated dark chocolate
Directions
- In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature.
- Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form.
- Place 6 ladyfingers in the bottom of a 2½-quart bowl. Top with half the cherries and their juices, ¼ cup of the almonds, ¼ cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set. Divide among individual bowls.
Boozy Clementines With Pound Cake
- 8 clementines
- 1 1/2 cups brandy
- 3/4 cup honey
- 1 store-bought pound cake
Directions
- Cut away the peel and white pith from the clementines.
- In a medium saucepan, bring the brandy, honey, and 1½ cups water to a boil. Add the clementines, reduce heat, and simmer for 5 minutes. Remove from heat and let cool.
- Transfer the clementines and syrup to a serving bowl. Cover and refrigerate for at least 2 hours and up to 3 days.
- Cut the pound cake into thick slices and serve with the clementines and syrup.
Raspberry Fool
- 1/2 cup raspberry jam
- 1 1/4 cups heavy cream
- 1 tablespoon granulated sugar
- 1 cup fresh raspberries
- 4 cookies
Directions
- In a large bowl, beat the heavy cream with the sugar until stiff peaks form.
- In a small bowl, whisk the jam until smooth; fold into the whipped cream. Spoon into serving bowls and garnish with the raspberries and cookies.
Source: Real Simple