1/4 cup crystallized ginger bits (optional)
This is probably the craziest yet happiest batch of little things I've baked in a while. My not-so-secret obsession with all things chocolate and Sriracha hit it's peak this week when I decided to travel down the path of mixing them together. Maybe they might get married someday and make a happy couple, one could only hope!
Until now, I had never baked a lava cake, so I scrounged around for several recipes in my stack of baking cookbooks (that are unpacked yet literally piled against the wall of the living room like the entrance to a some ancient monument.....I'll eventually deal with this soon, hopefully), unfortunately I didn't have a recipe in any of my books (could also be an excuse to get more cookbooks)! I went online and found one that looked pretty easy to prepare and decided to take the plunge down the hole that looked dark and messy yet held a promise of sweet peppery goodness.
Buckwheat is by far one of my favorite whole grain flours to work with because it has such a lovely color and flavor. Indian cooking uses a lot of whole grain flours but buckwheat is a flour that I came across after I moved to the US and I love, love it! I've adapted the original lava cake recipe from one of my trusted cooking magazines,
and substituted the flour with buckwheat among a few other ingredients.
Here are a few notes that I made during baking and I wanted to share with you;
- I had no heavy cream at home but I did have full fat coconut milk and that worked just fine in preparing the truffles.You can make the truffles ahead of time and store them in the refrigerator, just stick them into the cake batter they day you are ready to bake the cakes.
- The cakes will rise during baking and you should remove them while they are still hot after the initial 2 minute cooling process. I removed them from the ramekins even though we didn't eat all of them the same day. The cakes might sink slightly once they are too cool which is why I really like serving them as soon as they are baked straight out of the oven.
- To store, I ended up wrapping the rest of the cakes (after removing them from the ramekins) with cling film and freezing them for long term storage in an an airtight ziploc bag. Before eating the cakes, instead of thawing, I unwrapped the cling film and microwaved them covered with a microwave-safe lid. It worked great and now I have Sriracha lava cakes on demand.
Also, if you don't like Sriracha you can leave it out from the cakes and make yourself a whole grain buckwheat lava cake.
sriracha buckwheat molten lava cakes
2 oz semisweet chocolate chips
3 tablespoons full fat coconut milk or heavy cream
1/2 teaspoon sriracha sauce
8 tablespoons unsalted butter, chopped + additional butter for greasing
1 1/4 ounces buckwheat flour + additional for dusting
6 ounces bittersweet chocolate
1/2 cup (2 ounces) raw brown sugar
1 teaspoon madgascar bourbon vanilla extract
1/4 teaspoon kosher sea salt
3 large eggs
confectioners sugar for dusting (optional, I did not do this)
1. Heat the coconut milk (or heavy cream) in a medium sized saucepan over medium high heat until it just begins to simmer. Remove from the stove and pour it into a heat proof bowl containing the chocolate chips. Whisk until the chocolate melts into a smooth paste. If the chocolate doesn't melt completely, microwave carefully for 10 seconds, just be careful not to burn the chocolate. Once the chocolate forms a smooth silky sauce, whisk in the sriracha. Over the bowl with cling film and allow it to chill completely for at least 30 minutes.
2. Remove the bowl from the refrigerator once the chocolate is chilled. Divide into 6 equal parts and mold into small truffles/balls. Place each truffle onto a sheet of parchment paper and refrigerate until ready to use.
3. Place a wire rack in the center of the oven and preheat to 450F. Take 6, six ounce ramekin bowls and grease them with butter and then dust them generously with flour. Place the bowls on a baking sheet/tray and refrigerate until ready to use.
4. Melt the butter and chocolate in a medium sized saucepan, stir until combined. The mixture will resemble a smooth silky sauce. Remove from stove, once completely combined and then cool for about 10 minutes. While the chocolate is cooling, whisk the sugar, vanilla, salt and eggs in a large mixing bowl with an electric mixer on medium-high speed until the batter turns pale yellow and fluffy. This will take about 4-5 minutes. Finally, beat in the melted chocolate mixture followed by the flour. Divide half of the batter between the ramekin bowls, then place a truffle in each bowl and cover each bowl with the rest of the remainder batter. Even out the surfaces of each bowl with an offset spatula and bake them for 15 minutes until the cakes are just set (they will rise a little). Remove from oven and allow to cool for 2 minutes.
5. Run a sharp knife around the edges of the ramekin bowl and immediately invert onto an individual serving plate. Tap gently to release the cake. Dust with confectioner's sugar. Repeat with the rest of the cakes. Serve immediately.
I have a not-so-secret love for the delicious fragrance of hazelnuts. My obsession with hazelnuts starts early in the morning when I need to have a cup of freshly ground hazelnut scented coffee beans brewing away, otherwise my coffee just doesn't taste or smell as good. I once tried searching for hazelnut wood furniture in the hope that purchasing such furniture would make my house smell perfect, needless to say that didn't work out. So clearly, why wouldn't I make a hazelnut cookie to go with my hazelnut flavored coffee, it just made perfect sense (in my world).
Everything about these cookies says dark, dark, dark! I used a very dark cocoa (if you want to go lighter in color then use the same amount of a regular unsweetened cocoa) with dark chocolate chips and a hint of browned butter all come together with the hazelnut flour to form a delicious crispy cookie. These cookies are also gluten-free so those of you with related allergies will enjoy them. I added a little hint of browned butter to bring out the nutty flavors of the hazelnuts, it gives them that extra little edge of flavor.
Baking with nut flours is very different from using recipes that use grain flours as nuts are rich in fats, so you need to adjust the amounts of fats depending on the type of cookie you want. Since, I wanted a crispy cookie, I refrigerated the dough overnight. Here's another tip, when it comes to storing nut flours and keep it fresh, keep them in an airtight bag refrigerated or frozen, bring it to room temperature before use so it won't be clumpy.
The wonderful folks at
were extremely kind to send me some of their hazelnut meal to use in this recipe and they are also sponsoring a giveaway. I'm a huge fan of their products and use a lot of their grain and nut flours in my baking, their quality is fantastic and this hazelnut flour is no exception to their product line. You can smell the delicious fragrance of hazelnuts as soon as you open the bag, needless to say, I fell in love with it immediately! Now you can try it out too,
is giving away a bag of their delicious Hazelnut Meal and a $20 gift card to their store. To enter the contest, all you need to do is follow the instructions on the widget at the end of this post. This contest will run from March 5th through March 12, 2014. Good luck!
I did not receive any financial compensation from Bob's Red Mill for this post and all opinions are my own unless stated otherwise.
dark chocolate chip hazelnut cookies
2 tablespoons unsalted butter, at room temperature
1 1/2 cups (4 3/4 ounces) hazelnut meal(Bob's Red Mill), at room temperature
1 cup (7 5/8 ounces) brown sugar
1/4 cup (3 ounces) unsweetened dark cocoa (I used the extra dark cocoa from Hershey's)
1/2 teaspoon dark roast instant coffee (optional)
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon kosher sea salt
1 large egg, at room temperature
1 teaspoon madagascar vanilla bourbon extract
1/2 cup (3 ounces) semisweet dark chocolate chips
1. Place the unsalted butter in a small saucepan and heat on a medium-high flame for about 2-3 minutes or until the milk solids begin to turn reddish brown. Remove from stove and keep aside.
2. Whisk the hazelnut flour, sugar, cocoa, coffee, baking soda, baking powder and sea salt together in a large mixing bowl and keep aside.
3. In a small bowl, whisk the egg, vanilla extract and browned butter. Make a well in the center of the dry ingredients in the large mixing bowl and stir the whisked liquid into the whisked dry ingredients with a silicone spatula. Bring the ingredients together to form a ball of dough, wrap with cling film and refrigerate overnight.
4. Preheat the oven to 350F and place a wire rack in the center of the oven. Line two baking sheets with parchment paper. Divide the dough into 12 equal parts and roll each of them into balls. Flatten each ball with the palms of your hands into approximately 2 inch discs. Space 6 cookies on each sheet about 1-2 inches apart from each other. Place the baking sheets in the refrigerator for 10 minutes. Bake one sheet at a time in the oven for about 8-10 minutes until the edges of the cookies start to get crisp, the center will be slightly soft to touch. Rotate the cookie sheet halfway through baking. Do not over bake the cookies as the chocolate will burn. Repeat with second sheet of cookies. Allow the baked cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool. Serve the cookies warm.
a bowl or saucepan halfway filled with boiling water
2. Place the 150ml vodka in heatproof jar and seal the lid with cling film. Then place the jar in the bowl containing the boiling water. Allow the vodka to warm for about 1 1/2 - 2 minutes.
chocolate buckwheat almond tart
1 stick unsalted butter, melted
2 tablespoons heavy whipping cream
1/4 teaspoon cinnamon (optional)
4. Please refer to step 4 above, listed under the tart crust instructions to finish off the tart.
Even as an adult, I still love fireworks and the spectacular show at Charleston did not disappoint. From the city's aquarium, we had an amazing view of the colorful display of lights that filled up the dark skies. Here are some of the photographs of the dazzling fireworks that for some reason always remind me of supernovas and comets.
Disclaimer: I did not receive any financial compensation for this product, all opinions stated here are my own.
THIS CONTEST HAS OFFICIALLY ENDED
7. Before serving, dust the madeleines with a little confectioner's sugar using a sieve.
You can use any type of cookie cutter to shape your cookies, I used one of my Linzer cookie cutters. As my friend John says, they look like chocolate sprockets. Of course, depending on the size of the cookie you end up cutting, you will end up with either more or less cookies than I did. My cookie cutter measures around 2 inches and I got around 50-58 cookies.
(adapted from The Cook's Illustrated Cookbook)
yields: approximately 52-58, 2 inch cookies
2 1/2 sticks unsalted butter, at room temperature
1/2 cup Dutch-processed cocoa
3/4 cup packed dark brown sugar
1/4 teaspoon salt
2 large egg yolks
1 tablespoon Madagascar bourbon vanilla extract
2 1/4 cups all-purpose flour
1. Melt 4 tablespoon of the butter in a medium saucepan over high heat. Stir continuously until the milk solids turn orange brown. Remove the browned butter from the flame and stir in the cocoa to form a smooth silky paste. Keep aside to cool for 20 minutes.
2. Attach the paddle to a stand mixer, add the remaining butter, sugar, salt, and the cocoa-butter mixture. Mix completely on high speed, the mixture should appear light and fluffy. Add the yolks and vanilla and mix for about 40 seconds. Scrape the bowl down with a silicone spatula.
3. Adjust the speed of the mixer to the low setting and add half of the flour mixture. Blend until completely incorporated. Scrape the bowl down with the spatula. Add the rest of the flour to the batter and repeat. Once the dough is formed into a ball, divide it into three flat discs. Transfer and wrap, each disc on to a large sheet of wax paper and refrigerate for 1 hour. Cut two large sheets of wax paper and sandwich a disc of the refrigerated dough between the sheets at the center. Roll out the disc into a rectangle, about 1/4 inch thick. Refrigerate the flattened dough for another 15-20 minutes.
4. Preheat the oven to 375F and place the wire rack in the center. Remove the dough from the refrigerator, peel the top sheet of wax paper and cut out desired cookie shapes. Place the cut cookies onto a baking sheet or tray lined with parchment paper. Bake the cookies on the centered wire rack in the oven for 10 minutes (if the edges start to get dark, remove them immediately as the cookies are burning), rotating the baking sheet halfway during baking. Bake only one batch of cookies at a time. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool to room temperature. Store in an airtight container for up to a week. Any extra bits of dough can be pressed together and re-rolled and cut to make more cookies. Repeat with the rest of the refrigerated discs to make the rest of the cookies or refrigerate the dough for up to 3 days.