Wednesday, October 24, 2007
Bite with Belkys: Hot chocolate cake
Sometimes the sweet tooth kicks in, and we just have to have a sinful treat. Tonight, one chef is showing us how to whip up chocolate into a decadent dessert. Time to grab A Bite With Belkys.
The Chef: Julio Guevara
The Dish: Hot Chocolate Cake
1 1/2 cups of unsalted butter
12 oz. of bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks
7 large eggs
1/8 tsp. of Godiva liqueur
3/4 cup of all-purpose flour
1 1/2 cup of powdered sugar
18 fresh raspberries
6 scoops of vanilla ice cream
Method of Preparation:
-Start by buttering a small dish, and then coat it with sugar.
-Next, combine chopped chocolate with butter in a bowl, and let it melt over a pot of boiling water or in the microwave.
-Then add the eggs, whisk it together and pour in some Godiva liqueur.
-Now, use a strainer to sprinkle in flour with powdered sugar.
-Whisk the batter one more time, and then pour it into the small dishes. Chef Julio says you can also use a baking pan if you want to make one big cake.
-Let the cakes bake in a 350 degree oven for about 18 to 20 minutes or until it puffs up. The center should be soft but not sticky.
To Plate the Dish:
Chef Julio first wraps a towel around the dish to flip over the cake onto a plate. Then he tops it with powdered sugar and garnishes with fresh raspberries, a mint leaf and a scoop of ice cream on the side.
Serving Suggestion: Port Wine
FOR MORE INFORMATION:
Morton's The Steakhouse
17399 Biscayne Blvd.
North Miami Beach, FL 33160