For in the kitchen,
Someone lit a matchstick.

Monday, October 3, 2011

Dark Molten Chocolate Cakes

1 pkg (6 squares) Baker's bittersweet baking chocolate
10 tbsp. butter
1 1/2 cups powdered sugar or Splenda
1/2 cup flour
3 whole eggs
3 egg yolks

Preheat oven to 425 F. Grease 6 custard cups or souffle dishes.  Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on medium (50%) 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Add sugar and flour; mix well.  Add whole eggs and egg yolks; beat until well blended.  Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers.  Let stand 1 min.  Run small knife around cakes to loosen.  Carefully invert cakes onto dessert dishes.  Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired.  Cut in half.  Serve warm.

This recipe is very easy to convert to sugarfree.  Instead of using powdered sugar, substitute with Splenda.  I think Splenda now has a version of powdered sugar.  At the time, I used regular Splenda and the cakes turned out well.
Makes 6 cakes

Adapted from Kraft

Corn Fritter

1 cup flour
1/2 milk
1 tsp. baking powder
1 tsp. salt
1 tsp. vegetable oil
2 eggs
1 cup corn

Heat oil in pan for frying.  Set to medium high heat.  Beat batter together with wooden spoon or mixer.  Fold in corn.  Spoon batter into pan as small pancake size.  Fry both sides until golden brown.  Serve with syrup.

This recipe is very adaptable.  Instead of corn you can substitute shrimp, cubed ham, cut apple pieces, pineapple tidbits and sliced banana.
I used boiled fresh corn and sliced it.  I have also used canned corn.

Adapted from Betty Crocker