Hoping to woo a fickle Gemini or a larger-than-life Leo? "The
Astrology Cookbook" offers tempting menus geared to the tastes of
each sign, with clear, easy-to-follow recipes. Charmingly written
astrology insights accompany lighthearted and delicious recipe
ideas.
Bleeding Heart Cake
This is the happy ending for dark-and-dirty Scorpios--a deep,
rich dessert with a gushy center of hot raspberries and molten dark
chocolate. Serve it warm with extra crushed raspberries. Use your
favorite bittersweet or semisweet chocolate for the cake--the
darker, the better.
1/2 pint fresh raspberries
1 tablespoon sugar
1 tablespoon Chambord, Cassis or other berry liqueur
(optional)
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 oz. dark (not unsweetened) chocolate, chopped
3 tablespoons unsalted butter
1 large egg yolks
1 large egg
2 tablespoons all-purpose flour
Powdered sugar for serving
Toss raspberries with 1 tablespoon sugar and liqueur, if using.
Set aside. Preheat oven to 350F. Butter two ramekins, Pyrex dishes,
or custard cups. In a small bowl, stir together cocoa and 1/4 cup
sugar. In a small heavy saucepan over low heat, melt chocolate and
butter together, stirring frequently until both are melted and
mixture is smooth. Remove from heat and whisk in cocoa mixture.
Whisk in egg yolks, then whole egg. Sprinkle in flour and stir
gently to blend. Half fill ramekins with batter. Drop a spoonful of
berries into the center of each ramekin, then cover with remaining
batter. Bake cakes uncovered until edges are set but center is
still shiny. A toothpick inserted into the center should come out
still gooey, about 20-22 minutes. Run a butter knife around edges
of each cake to loosen; unmold onto plates. Sift a little powdered
sugar over each cake and surround with remaining raspberries.
An award-winning baker, Stephanie Rosenbaum is the author of
"Honey: from Flower to Table" and "Williams-Sonoma Kids in the
Kitchen: Fun Food." A James Beard Foundation Journalism Award
finalist, her writing has appeared in "The San Francisco Bay
Guardian" and "San Francisco" magazine.
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