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Charlatan · 02-04-2005, 08:31 AM

For desset I would recommend something that is reasonably easy to make and looks like it was really hard... additionally it is chocolate and tastes amazing: MOLTEN CHOCOLATE CAKE

I would also suggest that for an appertif you serve champagne... I would suggest that you go with either Kir Royale or puree some raspberries and mix it with the champagne... it is different and awesome...

Make sure you have a cheese course between the main and dessert... it is a nice touch and easy to set up in advance.

As for a main, I would suggest a scallop and pasta dish (much like Male has suggested above) that I've done for my wife... I'll see if I can dig it up. Again, it is quick but impressive.

MOLTEN CHOCOLATE CAKE

8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour

Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.

Optional Garnitures:
White Chocolate Ganache:
2 cups heavy cream
8 ounces white chocolate, chopped

Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.

Satin Chocolate-Mint Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.

02-04-2005, 08:31 AM	#3 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	For desset I would recommend something that is reasonably easy to make and looks like it was really hard... additionally it is chocolate and tastes amazing: MOLTEN CHOCOLATE CAKE I would also suggest that for an appertif you serve champagne... I would suggest that you go with either Kir Royale or puree some raspberries and mix it with the champagne... it is different and awesome... Make sure you have a cheese course between the main and dessert... it is a nice touch and easy to set up in advance. As for a main, I would suggest a scallop and pasta dish (much like Male has suggested above) that I've done for my wife... I'll see if I can dig it up. Again, it is quick but impressive. MOLTEN CHOCOLATE CAKE 8 ounces plus 6 tablespoons butter 10 ounces bittersweet chocolate 6 yolks 6 eggs 3 cups powdered sugar 1 cup flour Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate. Optional Garnitures: White Chocolate Ganache: 2 cups heavy cream 8 ounces white chocolate, chopped Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving. Satin Chocolate-Mint Sauce: 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water 1 teaspoon mint extract In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving. __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke Last edited by Charlatan; 02-04-2005 at 08:34 AM.. Reason: another note to add...