My favorite part of Mardi Gras (other than a week off school for the kiddos) has to be:::::
KING CAKE!
It is the reason I can't lose weight right now....
It is so good.
And I must have the pieces with the balls. I will cut the cake to pieces just to get to that section. There is just something about the crunch - with every bite. I have 1/2 of one on my counter right now, which I am so wanting to eat with more coffee - as in this picture. It only comes around once a year, right?
At a recent parade.
Joshie in his Daddy's arms - so he can catch more (and see better). Hubby wearing our favorite quarterback's jersey!!
Jalyn always looks this thrilled at parades..... Kind of how I was as a kid. But I think I had a little more excitement about going....
Joshua with all his treasures around his neck - as we sit in the post-parade traffic!
Alright ladies - here is the recipe (very easy) for the Chocolate Molten Cake!!!
Preheat oven to 400 degrees. Butter your ramekins, and sprinkle with sugar to lightly coat. Set aside.
Ingredients:
1/2 cup unsalted butter, cut into pieces (I used a stick of country crock - not unsalted)
6 ounces semi-sweet or bittersweet chocolate, cut into small pieces (I used 1/2 a bag of semi-sweet choc. chips)
3 large eggs, separated
1/3 cup white sugar
1 tsp vanilla
1/8 tsp cream of tartar
1 tbsp granulated white sugar
In a stainless steel bowl (I don't have one, it worked using a heat proof glass bowl), suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
Beat egg yolks and 1/3 cup sugar until thick and pale and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons). Beat in the vanilla and then fold in the melted chocolate mixture (a bit at a time).
In another clean bowl whip the egg whites (wash off those beaters in between!) until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tbsp of granulated white sugar and whip until stiff peaks form.
With a rubber spatula (or a scraper or wire whisk), gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or untill the ouside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes. (It will deflate a bit from what it looks like when you first take it out of the oven)
Remove from oven and let rest a min or two. Sprinkle the top of each cake with powdered sugar. Place a dollop of whip cream, clotted creme (?), creme fraiche, or vanilla ice cream on top of each warm cake (I ate it plain).
Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.
ENJOY!!!!
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