Banana Split Cake

In addition to making a triple chocolate mousse cake for my birthday, I also made this cake which I decided to entitle "Banana Split Cake". Although I loved the mousse cake I am even more proud of this cake because I made it up all by myself, without any recipe to follow. Even though I am used to creating my own cheesecake recipes by now, this cake was a whole new ballgame. First of all, I don't normally make layered cakes, at least not ones where layers have to be stacked and filled, not just all compiled one after the other in the same pan. Secondly, I don't have very much experience frosting cakes; the only other time I have done it (outside of a cake making class I attended once) was when I made a black and white chocolate cake a few months back. Still, I decided that I wanted to challenge myself and really try something new.

Considering my lack of experience with layered cakes and the fact that I was making everything on a whim without any recipe to guide me, I would say this cake was quite a success. The banana cake itself was very moist and delicious and definitely had a lot of banana flavor. I alternated the fillings between chocolate ganache and vanilla pastry cream, both studded with sliced strawberries. My personal favorite was the vanilla cream layer because it was silky smooth and melted in your mouth. I think I should have used a slightly different chocolate:cream ratio for the ganache because it ended up getting to hard in the fridge and turned out more like chocolate chunks in between the cake layers rather than a smooth filling. For the top and sides I used a simple whipped cream frosting and tried to make it as smooth as possible by using an offset spatula I had purchased specially for the occasion.

When my friends came over to celebrate my birthday they were all quite impressed with the cake. I have to admit, the height itself was striking and the white frosting with sliced strawberries on top gave it a simple elegance. Obviously I had to take a picture of it from all angles and then more once it was sliced, making my friends a little impatient to dig in. But once they did I received praises all around. Looking back, I am extremely pleased with both cakes I made for my birthday and I think I will start to make mousse cakes and layered cakes more often now that I have some experience under my belt.

Banana Split Cake
Note: Because I had no recipe to follow and was making things up as I went, I made one full batch each of chocolate ganache and vanilla pastry cream from previous desserts I have created. As a result, I ended up with extra ganache and cream. I don't know how to adjust the portions for this cake, but the extras can be used up some other way or just eaten on their own if you have a big sweet tooth.

Banana Cake
Note: This recipe makes two 9" cakes.

• 2 1/2 cups flour
• 1 tbsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, room temperature and cut into pieces
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla
• 4 ripe bananas (about 2 cups) mashed
• 2/3 cup yogurt or sour cream

1. In a small bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy. 
3. Beat in the eggs, one at a time, then the vanilla. Mix in the bananas until fully incorporated.
4. Add half the flour mixture, then the sour cream/yogurt, and then repeat with the remainder.
5. Divide the batter evenly between two greased 9" cake pans. Bake at 350 degrees Fahrenheit for 25-30 minutes, or until a toothpick inserted comes out clean.

Whipped Cream Frosting

• 1 1/2 cups heavy whipping cream, chilled
• 1/2 cup powdered (confectioner's) sugar

Whip the cream on medium speed until foamy, about 30-60 seconds. Increase the speed to high and slowly add the sugar. Continue to whip until soft peaks form, about 1 more minute.
To assemble:

• Chocolate ganache
• Vanilla pastry cream 
• Banana cakes
• Whipped cream frosting
• Sliced strawberries (for inside)
• Whole strawberries (for garnish)

1. Take each banana cake and slice across in half to create four separate layers. Tip: it's easier to slice the cakes if they are cold therefore chill them in the refrigerator for a couple of hours prior to assembling the cake.
2. Place the bottom of one of the cakes onto the serving platform, preferably at least 10" wide. Spread some chocolate ganache all over the surface of the cake and cover with sliced strawberries.
3. Place the top of the corresponding cake on top and gently press down a little to secure it into place. Spread some vanilla pastry cream onto the surface and also sliced strawberries.
4. Place the top of the second banana cake on top and repeat the chocolate filling with the strawberries. Cover with the bottom of the corresponding cake, bottom side up.
5. To frost place a large spoonful of whipped cream on top of the cake and use an offset spatula or the back of a large spoon to spread across. Let the excess go onto the sides and then spread additional frosting along the side of the cake until covered. 

Triple Chocolate Mousse Cake

Last week it was my birthday and I had the opportunity to celebrate it three times with my family and friends: once on the actual day and then twice more on the weekend. With all of these celebrations I was able to make not just one, but two cakes for the occasion. Many people, when hearing that I was baking my own birthday cake, asked me if I wouldn't rather someone make a cake for me. Those people clearly don't know me well because obviously baking cake is one of my favorite things to do and being able to bake my own is like a gift to myself. Luckily that question came only from acquaintances and not close friends...they know me better than that.

The funny thing about this cake in particular is that it is definitely not a "me" cake; I'm a cheesecake lover through and through. I don't really love mousse cakes, in fact I never order them in restaurants, and I'm more of a fruit lover than chocolate. So why, one may ask, did I choose to make this cake for my birthday. Well the answer is simple really: I saw this recipe months ago and very badly wanted to try it out. It was different than most cakes I make because it a) wasn't a cheesecake b) was a layered cake c) required a new technique I had never tried. All of these factors, and the fact that it came from my favorite food blog Annie's Eats, made me eager to make it. Originally I was going to make it for my grandmother's birthday, back in the beginning of February, but my mother advised me against it and we ended up making a traditional napoleon cake instead. Then I thought to myself that the next birthday coming up is my cousin's, all the way in May, and I knew she would want a cheesecake. So really that only left me one choice: make it for my own birthday.

Considering how long I had this recipe bookmarked there was a lot of build-up and anticipation in my mind. Even though I really wanted to try my hand at a mousse cake, ultimately I wasn't sure if I would actually like how it tasted; I just wanted the experience so badly! Well not only did the process go smoothly, but it tasted fantastic! The mousse was silky smooth and produced an effect of all three layers simultaneously blending together and melting in your mouth.

At first I was anxious to serve it to my family because we have quite a few "non-mousse-lovers" like me, but I think we have all been converted. Everyone at the table loved it, both for the taste and the texture, and I was shocked when my grandfather and dad each took a second piece. My only one criticism, based on my own personal preferences, is that I wish I had used a slightly less bitter chocolate such as a 60% instead of 72%. When I expressed this most of my family disagreed but I wouldn't have minded a little more sweetness, especially in the very bottom layer of the chocolate flourless cake. 

This mousse has definitely opened the door to a whole new world of cakes for me to make. Cheesecakes still stand as my number one favorite and I will always order that over a mousse cake any day of the week, but it's nice to have variety sometimes and know that I am capable of more.

Triple Chocolate Mousse Cake

For the bottom layer:

• 3/4 cup (6 tbsp) unsalted butter, cut into pieces
• 7 oz (200 g) dark chocolate, cut into pieces
• 3/4 tsp instant espresso powder
• 1 tsp vanilla
• 4 large eggs, separated
• 1/4 tsp salt
• 1/3 cup light brown sugar, packed

1. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until completely melted and smooth. Set aside to cool for five minutes, then whisk in the vanilla and egg yolks until evenly incorporated.
2. Beat the salt and egg whites together on medium speed until foamy, about 30 seconds.
3. Crumble half of the brown sugar into the mixture and beat until incorporated, about 15 seconds. Repeat with the remaining brown sugar and then increase the speed to high and beat until stiff peaks form, about one more minute.
4. Using a whisk, mix 1/3 of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites with a rubber spatula until no streaks remain.
5. Pour the batter into a 9" springform pan with only the bottom greased and bake for 14-18 minutes at 325 degrees Fahrenheit, or until the cake is firm around the edges but the center is still soft and has just set. 
6. Remove from the oven and cool completely in the pan. If not making the second layer right away cover with plastic wrap and store in the refrigerator until ready to use.

For the middle layer:

• 2 tbsp cocoa powder
• 5 tbsp hot water
• 7 oz (200 g) dark chocolate, cut into pieces
• 1 1/2 cups heavy cream
• 1 tbsp sugar
• 1/4 tsp salt

1. Whisk together the cocoa powder and hot water in a small bowl and set aside.
2. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth, then remove from the heat and let cool slightly.
3. Meanwhile, beat the cream, sugar, and salt on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
4. Beat in the cocoa water mixture until smooth. Once incorporated, whisk 1/3 of the whipped cream into the melted chocolate to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain.
5. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter a couple of times to remove air bubbles. Gently smooth the top with a spatula and wipe the inside edge to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.

For the top layer:

• 3/4 tsp powdered gelatin
• 1 tbsp water
• 6 oz (170 g) white chocolate, cut into pieces
• 1 1/2 cups heavy cream

1. In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes to soften.
2. Bring 1/2 cup of the cream to a boil in a small saucepan. Remove from the heat then add the gelatin mixture and stir until dissolved. 
3. Pour the hot cream over the white chocolate pieces in a medium bowl and whisk until the mixture is smooth. Set aside to cool to room temperature.
4. Meanwhile, beat the remaining cup of cream on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
5. Whisk 1/3 of the whipped cream into the melted chocolate to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain.
6. Spoon the white chocolate mousse into the pan over the middle layer and smooth with the back of the spoon or an offset spatula. Refrigerate the cake for at least 2 1/2 hours so that it can properly set.

Cajun Jambalaya

Wow this recipe has been sitting on my computer for so long I can't even remember when I first came across it! I've never actually had jambalaya before but every time I have heard of it, it sounded so delicious: chicken, shrimp, sausage, rice, and veggies all mixed together in a large pot and then seasoned with flavorful Cajun spices...what's not to love. So obviously when I found a recipe for this wonderful creation by none other than Emeril Lagasse I thought to try it out, especially after reading rave reviews.

The jambalaya turned out mouth-wateringly delicious with the perfect amount of heat that was present, but not overwhelming. I didn't exactly follow the directions to a T, improvising a little here and there, but I was extremely pleased with the results. Although the recipe provided instructions on how to make your own creole seasoning I decided to just go and buy some from the store...much easier and certain reviews complained that it was a little too salty. Also, I inadvertently chopped up a bunch of carrots before realizing that they weren't called for in the recipe, but since I had already made the effort I dumped them into the pot. Lastly, I couldn't find Andouille sausage at the grocery store so I used Chorizo instead. Even though I didn't make "Emeril's Jambalaya" in the end I think I hit all of the necessary notes and produced a result that my family really enjoyed.

Cajun Jambalaya
Note: This is the original recipe with a few of my additions and some changes to cooking directions.

• 400 grams (about 30) pre-cooked shrimp
• 6 boneless, skinless chicken thighs, cut into pieces
• 4 medium sized Andouille or Chorizo sausage
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 cloves garlic, finely chopped
• 1 large bell pepper, chopped
• 2-3 carrots, chopped
• 1 14 oz can diced tomatoes
• 3-4 bay leaves
• 3 tbsp Cajun seasoning (plus some extra if you want in the end)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 cup rice
• 3-4 cups chicken stock (depending on if using white rice or brown)
• Olive oil
• Salt and pepper

1. Combine the chicken with two tablespoons of the Cajun seasoning and work in the seasoning so that the chicken is evenly coated.
2. In a large pot over high heat, heat up some olive oil and then put in the sausage. Cook the sausage until the outside has browned, about 2-3 minutes, making sure to flip it so that all sides are even. The sausage doesn't have to cook through, just brown.
3. Remove the sausage from the pot and cook the chicken pieces, also making sure to brown them but don't worry about cooking them through. Once browned, remove from the pot.
4. Drain the oil and any excess fat from the pot and return it to high heat with some more olive oil. Saute the onions until translucent, about 3-5 minutes, then add the celery, carrots, and bell pepper, stirring well to completely mix them in.
5. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and mix through.
6. Stir in the rice and slowly add the chicken broth. If using white rice, start with 2 1/2 cups. If using brown rice, start with 3 1/2 cups. 
7. Reduce the heat to medium-low and cook the rice for 20-25 minutes, allowing the rice to absorb the liquid. Stir occasionally and, if needed, add more liquid if the rice has not become tender.
8. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them. Using a slotted spoon, transfer the shrimp to a small bowl and mix with the remaining tablespoon of Cajun seasoning.
9. While the rice is cooking, finish preparing the sausage by slicing it into rounds.
10. Once the rice is just tender, add all of the chicken, shrimp, and sausage to the pot and mix in thoroughly. Continue to cook until the meat is done, about 8-10 minutes. Season to taste with salt, pepper, and Cajun seasoning.

Chinese Coconut Buns

It's no surprise that I like to bake, so when any of my friends have some sort of special occasion coming up I ask them about any favorite treats they might have so that I may make it for them. Last year one of my friends was celebrating her birthday and told me that she really enjoys honey buns, a sweet Chinese pastry. With this information I searched for "honey bun" recipes and prepared some to bring to class. Having never tried them myself I didn't actually know what a honey bun was...I just assumed they were buns soaked in honey, therefore I thought nothing wrong of the recipe I found for exactly that. However when I presented my friend with the buns I was surprised to learn that honey buns were actually supposed to be filled with a coconut filling. She still enjoyed the buns and thanked me for them, but I was disappointed that I hadn't baked the treat that she had imagined.

Fast forward almost one year and finally I was able to fulfill my friend's wish. Apparently here in Vancouver, and online in the blogosphere, the buns my friend was referring to are called coconut buns. A couple of weeks ago I randomly came across a recipe describing exactly what my friend wanted and I suggested to her that she come over to my house and we could bake them together. Last week we had the opportunity to do exactly that when she came over and made the coconut buns. I could tell she really liked them because she couldn't stop eating them and I made her promise not to consume all of them before the night was over. We had a good time together and I'm glad that she got to have her "honey buns" after all.

On a separate note, while baking the buns we decided to make only half with coconut (for her) and the other half of the dough I used to make a poppy seed roll (for my family who loves poppy seeds but not coconut). I have to say...I think I have found my new favorite sweet dough recipe. I was not extremely happy with my previous sweet dough because it tended to become quite dry, especially if the filling being used was not very moist. However this new recipe is excellent because the dough itself is quite moist and retains this quality after being baked, resulting in a fluffy bread that was especially great for the poppy seed filling. I will definitely be using this new sweet dough in the future.

Chinese Coconut Buns
Note: This recipe makes about 10-12 buns. Alternatively, the dough is enough for two sweet rolls with any desired filling.
 
For the dough:

• 1 packet ( 2 1/4 tsp) instant yeast
• 1/4 cup luke warm water
• 1 tsp sugar
• 1/2 cup milk
• 1/2 cup (8 tbsp) unsalted butter, melted
• 2 eggs
• 3 1/2 cups flour
• 1/3 cup sugar
• 1 tsp salt

 For the coconut filling:

• 1 cup unsweetened coconut flakes
• 4-5 tbsp honey (depending on how sweet you want it)
• 3 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1 egg yolk 

1. To make the dough, start by dissolving the yeast in the warm water and add the teaspoon of sugar. Stir it around and let it sit for about 10 minutes to proof the yeast.
2. Meanwhile, in a large bowl sift together the flour, sugar, and salt. Add the milk, butter, eggs, and yeast mixture and mix until the dough starts to come together. If using a mixer switch to the dough hook and knead until the dough becomes smooth and elastic, otherwise knead on a lightly floured counter.
3. Transfer the dough to a greased bowl covered with plastic wrap and a towel and store, covered, for at least an hour or until the dough doubles in a warm environment.
4. While waiting, prepare the coconut filling by combining all of the ingredients in a food processor until it has a paste-like consistency.
5. Once the dough is ready, divide into two. Split each half into 5-6 pieces about 3-4 ounces each.
6. Roll each piece into a rectangle, about 3" x 5", and place 1 1/2 tablespoons of filling lengthwise down the center.
7. Bring the long sides up over the filling and pinch the edges to seal the seams. 
8. Place the buns, seam side down, on a greased baking tray (or lined with parchment paper) and set aside for 20 minutes to rise a little more. Afterward, lightly brush the tops with an egg wash (egg mixed with 1 tbsp of water) and sprinkle with some sesame seeds.
9. Bake at 375 degrees Fahrenheit for 15-20 minutes, depending on the size of the buns, or until the tops are golden brown. Allow to cool for about 10 minutes.

White Chocolate and Cranberry Oatmeal Cookies

I am part of a council within my undergraduate class and we have regularly scheduled bimonthly meetings. As a person who always looks for opportunities to bake I take advantage of this by always bringing some sort of treat with me, usually in the form of cookies. Seeing as how I'm currently on an "oats" and "granola" kick I thought to make some sort of cookies using my new favorite ingredient.

Unfortunately for me, my morning lecture was cancelled but by the time I found out I had already driven to class and was about to set foot in the building. Because the announcement was posted so late, this actually happened to everyone else as well. My friend and I decided to be studious and use the time to catch up on some readings. I set out all of my things in front of me, cookie tin included, and invited my friend to help herself while we studied. Little did I know that during our study time she would help herself to six cookies! Luckily I had made a lot and there were plenty to go around during the meeting, where she managed to grab another two. She claimed that the white chocolate and cranberry were an award-winning combination and the cookies were highly addictive. At the rate she was eating them I had no choice but believe her.

White Chocolate and Cranberry Oatmeal Cookies
Note: Makes about 45 two inch sized cookies.

• 1/2 cup (4 tbsp) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• 1 cup oats
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries

1. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In a separate bowl, cream the two sugars and butter on medium speed until light and fluffy.
3. Beat in the egg and vanilla.
4. Reduce the speed to low and mix in the flour mixture until a cookie dough forms.
5. Use a spatula or large wooden spoon to mix in the oats, white chocolate chips, and dried cranberries. It might actually be easier to mix it in by hand so that everything is evenly distributed.
6. Roll the cookie dough into 2" sized balls and place on a greased or parchment-lined baking tray about 2" apart. Bake at 350 degrees Fahrenheit for 10 minutes, until the tops are lightly golden.
7. Cool for two minutes on the tray then transfer to a wire rack to finish cooling.

Grilled Chicken Satays with Peanut Dipping Sauce

 

I have been begging my mom for a grill/griddle pan for the longest time. Normally these pans are really expensive because they are big, made of cast iron, and dual purpose with a grill on one side and flat top griddle on the other. So of course when I was in the States a couple of weeks ago and saw one on sale for only $20 I jumped at my chance. When I brought it back home my mom was less than thrilled because she thinks that they're too messy and doesn't support the idea of indoor grilling. She claims that I should just use the barbeque but there's no way that I'm going to stand outside in the cold for half and hour...no recipe is worth that in my opinion.

Having already bought the pan I was determined to prepare something that would make my mother see the error of her ways and be as thrilled as I was by the new acquisition. I wanted the first recipe I tried out to be something not too complicated since I actually don't have too much grilling experience...indoor or out. I settled on this recipe for chicken satays because it sounded tasty and not too difficult. The recipe called for chicken breasts but since I had thighs in the fridge I used what was on hand. In hindsight, I think it would have been easier to use the breasts in terms of grilling but the thighs worked too, just a little extra effort was involved in making sure the chicken was consistently cooked through with each piece.

I'm not going to lie...the grilling was messy. There was a lot of smoke involved during the actual cooking and afterward my arm got a good workout scrubbing the excess grease and oil off of the pan. Luckily my house has a "wok kitchen", typical of many houses in this neighborhood with its Asian influence, so I was able to close the door, open the window, turn the fan on and keep the smoke contained to my little kitchen. 

Although it took me a little while to get the hang of the grill, I was pretty good at it by the third batch of skewers that I laid down. As for the recipe itself...it got rave reviews! The marinate made the chicken very flavorful and the peanut dipping sauce complemented it extremely well. I can definitely see myself repeating this dish, perhaps even on the barbeque outside once warmer weather hits. I think I also proved to my mom that it is very feasible to indoor grill within our house and the results can be delicious. Now I'm looking forward to trying out the griddle side with some sort of pancake recipe.

Grilled Chicken Satays with Peanut Dipping Sauce

Note: This recipe makes about 15-20 satays, depending on how you cut and skewer the chicken. 

For the satays:

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into strips
• 1 cup coconut milk
• 1/2 lime, juiced
• 2 tsp red curry paste
• 1/2 tsp sesame oil
• 1/2 tsp fish or oyster sauce

For the peanut dipping sauce:

• 1/2 cup coconut milk
• 1/2 lime, juiced
• 1/2 cup peanut butter
• 2 tbsp sweet chili sauce
• 2 tsp soy sauce

1. Combine all of the ingredients for the marinate ingredients for the satays then add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
2. Once ready to grill, skewer the chicken pieces onto bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The satays will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
3. Meanwhile, combine all of the ingredients for the peanut sauce and set aside. Once the chicken satays are ready, serve alongside with the sauce.

Warm Chocolate Melting Cake

My family loves to cook and sometimes that can mean we have a competition for space and time in the kitchen. Two weeks ago my parents spent the entire weekend in the kitchen and cooked up a storm, to which my dad followed up with instructions that no one was allowed to cook for a week, or at least until all of the food had been consumed.

As I was complaining about this so-called "kitchen ban" my aunt replied that I was always welcome to come over to her house and use her kitchen anytime my heart desired. Since I was on break from school I decided to take her up on the offer and so we planned an Oscar cooking party. I came over to her house last Sunday and spent the better part of the afternoon cooking with her and then had dinner with her family, as well as my brother. And while we cooked we had the Oscars playing in the background, starting with the red carpet and then into the ceremony itself.

Prior to coming over, I told my aunt that she needed to pick out a menu based on recipes from my blog. She decided to leave that to my uncle, due to his more picky nature, and he chose tom kah gai soup to start, baked chicken parmesan and zucchini fries as the main, and red wine poached pears with cranberry sauce for dessert. Seeing as how I had made all of these items before I still wanted to make one new thing so I chose this warm chocolate melting cake.

A couple of months ago my family went on a holiday cruise to Mexico aboard the Carnival Splendor. We had a great time all together and I took away some fabulous memories from the trip. One of the highlights was definitely this warm chocolate melting cake, which was featured on the dessert menu every night. No matter if we ordered other desserts, someone at the table always managed to order this cake every night...it was kind of like a full proof backup. The beauty is that it features a not too dense cake with a molten chocolate center. Carnival cruise line is actually known for this infamous cake and I easily found the recipe online when I returned home.

I have to admit that when I initially made the little cakes on Sunday at my aunt's house they didn't exactly turn out like I had wanted. Although my aunt has a state-of-the-art Viking stove and oven it isn't the easiest to work with, especially to someone unfamiliar with it. The temperature for the oven has to be manually set and eyeballing 375 degrees Fahrenheit on a little dial is quite challenging. That, coupled with my slight alteration of the recipe's baking instructions, resulted in cakes that were overbaked and therefore missing the molten center. They tasted good, but they weren't "melting".

Attempt #2: Success!

Luckily I had some extras leftover as the recipe made enough for eight cakes but we only baked five on Sunday, one for each of us. A couple of days later I baked the cakes at my house, this time in my reliable oven and following the recipe's instructions to a T. The result was exactly as it should have been...molten centers that melted in the mouth. Now that I know how to make these little cakes I will definitely repeat them in the future, though I think I will use a more semisweet chocolate rather than the regular 72% I usually use because the cakes did turn out a little too bitter in the end.

Warm Chocolate Melting Cake
Note: This recipe makes 6-8 little cakes, depending on the size of the ramekin.

• 8 oz (225 g) semisweet chocolate
• 1 cup (8 tbsp) unsalted butter
• 7 eggs
• 6 tbsp sugar
• 1/2 cup flour

1. In a double broiler melt together the chocolate and butter. Once melted, set aside to cool for 10 minutes.
2. Meanwhile whisk together four eggs with the sugar. Add the flour and whisk again, then add the remaining three eggs and whisk until completely incorporated.
3. Add the egg mixture to the melted chocolate and mix until evenly combined.
4. Pour the batter into the ramekins about 3/4 full. Bake at 375 degrees Fahrenheit for 15 minutes or until the edges look done but the center still slightly jiggly. Cool for five minutes then serve immediately (perhaps with some ice cream).

Note: The recipe says to bake for 15-20 minutes. I don't recommend going past 15 minutes, even if they look really underdone. Because the ramekins are ceramic the cakes will continue to bake a little bit inside of them even after taking them out of the oven.