Chocolate Molten Cakes with Homemade Peppermint Ice Cream
A Giroux family favorite, this is the second time these chocolate delights have graced our tables this summer and who-knows-how-many-times over the span of opening Giroux Kitchen Stadium. The special treat tonight though was the family we got to share them with! We had the privilege of breaking bread with our dear friends the Godfreys tonight and the even more special event of starting Zoe’s “birthday month” celebration with her!
Over a 4 hour meal of talking and laughing with good friends, I could not ask for a better way to celebrate the Sabbath :)
Molten Chocolate Cake
~4 oz bittersweet chocolate, chopped
~1 stick unsalted butter, cut into pieces
~2 large eggs
~2 large egg yolks
~1/4 cup sugar
~3 T flour
~4 4oz ramekins
Position rack in the middle of the oven and preheat oven to 450 degrees. Butter and flour four 4-oz ramekins, butter and flour again.
Melt the chocolate with the butter in a heatproof bowl, set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.
Meanwhile, beat eggs, yolks, and sugar with an electric mixer on high speed in a medium deep bowl for about 8 minutes, until very thick and pale. Whisk in the warm chocolate mixture, then whisk in the flour just until blended.
Divide the batter evenly among the ramekins. Arrange the ramekins on a baking sheet and bake for 14 minutes, or until the cakes have risen and have a thin crust, their sides are set and they are still slightly jiggly at the center, *underbaking is better than overbaking.
Carefully invert each ramekin onto a serving plate lined with a doily and let sit for a minute, then unmold by tapping on ramekin and gently lifting up on one side of the ramekin; the cake will fall onto the plate.
Dust tops with confectioners’ sugar and garnish with fresh berries. Serve immediately and enjoyyyy :)
Peppermint Stick Ice Cream
~1 cup whole milk, well chilled (I used 2%)
~3/4 cup granulated sugar (I went with 1/2 cup and it was still VERY sweet, I think 1/4 cup would suffice for next time)
~2 cups heavy cream, well chilled
~1/2 teaspoon pure vanilla extract
~1 teaspoon peppermint extract
~3/4 cup crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream, vanilla, and peppermint extract. Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing.