"Easy Baking"

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Frankly Food
Arlington, Virginia
Telephone: 1-202-390-2512

Frank Linn - Chef

Warm Chocolate Molten Cake with
Black Raspberry Sauce and Frangelico Cream
(Servings 4)

For the Cake...
1)   5 oz. Bittersweet (not unsweetened) or chopped semisweet chocolate
2)   1/4 cup Unsalted Butter (1/2 stick)
3)   1 tbs. Brandy
4)   2 large Eggs
5)   2 large Egg Yolks
6)   5 tbs. Sugar
7)   1 tsp. Vanilla Extract
8)   1 tsp. Instant Espresso Powder or Instant Coffee Powder
9)   1 large pinch of Salt
10) 1 tbs. All-Purpose Flour

1)   Generously butter four 3/4 cup souffle dishes or custard cups.
2)   Arrange on a baking sheet.
3)   Stir chocolate and butter in a heavy small saucepan over low heat until
       smooth.  Remove from heat; stir in brandy.  Cool 10 minutes, stirring
4)   Using an electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1
       teaspoon espresso powder and salt for about 6 minutes in a medium
5)   Sift flour over batter; fold in flour.
6)   Fold batter in the chocolate mixture.
7)   Divide batter among dishes...filling completely.
8)   Preheat oven to 400 degrees f.
9)   Bake cakes until tops are puffed (about 15 minutes).
10) Cook cakes 5 minutes.

For the Frangelico Cream...
1)   1/2 cup chilled Whipping Cream
2)   1 tbs. Powdered Sugar
3)   1 tbs. Grangelico

1)   Whip Cream.
2)   Add sugar and liquor.

For the Blackberry Sauce...
1)   1 package fresh Blackberries
2)   1 cup Sugar
3)   1 tbs. Water

1)   Add sugar and the blaskberries to a small sauce pan and cook over
       medium high heat with the water until blackberries have broken
       down and reduced slightly.
2)   Strain and place into a bottle to cool

For the Coco Filo...
1)   1 package Filo
2)   2 tbs. sweet Coco Powder and Sugar combined.
3)   1/2 cup melted Butter

1)   Cut filo into squares and separate.
2)   Line a sheetpan with parchment paper and place 1 square of filo on top.
3)   Brush with melted butter and sprinkle with coco.
4)   Continue until you have a stack of three squares.
5)   Bake at 350 degrees for 9 minutes and let cool.

For the Garnish...
1)   4 pieces Mint
2)   8 pieces Blackberries
3)   1/4 cup Hazelnuts (see below for the preparation)
4)   2 tbs. powdered Sugar

Preparation of the Hazelnuts:
1)   Bake hazelnuts at 350 degrees until slightly toasted...about 10 minutes.
2)   Let cool.
3)   Remove skins and chop fine.

...The final preparation for serving...
1)   Serve berry sauce onto plate and top with cake.
2)   Then top the cake with coco filo.
3)   Spoon whipped cream alongside of the cake and garnish with berries and
4)   Spoon hazelnuts alongside of cake.
5)   Sprinkle half of filo with powdered sugar.
6)   Serve!

Good Eating!!!