Wednesday, July 23, 2008
Bite with Belkys: Bittersweet Chocolate Bomb
For those who cannot resist chocolate, we have a recipe for you. We're learning how to make a perfect dessert that will melt you away, and we promise the calories are worth it. Time to grab A Bite With Belkys.
The Chef: Jonathan Eismann
The Dish: Bittersweet Chocolate Bomb
The Restaurant: Pacific Time
11 oz. of bittersweet chocolate
11 oz. of sweet butter
6 egg yolks
6 whole eggs
1 cup of granulated sugar
1/2 cup of all purpose flour
Method of Preparation:
-Start by melting some chocolate over a pot of boiling water. Once it's melted add butter, and stir it all together.
-Then, in a mixing bowl beat eggs, egg yolks and sugar. Combine the egg mix with the melted chocolate, and stir until it's completed blended.
-Now, add sifted flour and mix again.
-Cover the bowl with plastic wrap, and let it sit in the fridge for about two to three hours.
-Next, pour the chocolate mix into a buttered foil cup, and let it bake in a 350 degree oven. Small cups should take about five minutes to bake, while larger cups will take eight to 10 minutes.
-Lastly, Chef Jonathan says to let the cake sit for one minute before taking it out of the foil cup.
To Plate the Dish:
At the restaurant, they first decorate the plate with a drizzle of dulce de leche and add a homemade cookie. Then they place the chocolate bomb in the center and finish it with a scoop of ice cream and powdered sugar.
Serving Suggestion: Framboise
FOR MORE INFORMATION:
35 NE 40th Street
Miami Design District, FL 33137