So, here it is. Valentine’s Day. Since the dawn of 1 February I’ve been debating the merits of a Valentine’s Day blog post. I guess because I’m one of those people that debates the merits of Valentine’s Day. Yes, I’m one of those people. When I’m with someone on Valentine’s Day I always enjoy whatever we do together, though I can never shake the feeling that it’s somehow cheapened by societally-imposed expectations, and when I’m alone, well, Hallmark does a great job of hitting that one home as well. I mean, I’m all for sharing a day together with the one you love, basking in each other’s doleful eyes, spoon-feeding each other from your respective overly priced desserts across a candlelit table and all that crap. But, I mean, why do we need to SET ASIDE a day for that? Shouldn’t we be doing this already??
But I digress.
I am doing a Valentine’s Day blog post because I have decided that it would be a disservice to have a blog devoted to baking and not participate in one of the few days devoted to all things sweet and sugary. I am also doing a Valentine’s Day post because it allows me to daydream once more about my one true love…
Moelleux au Chocolat
5 oz light brown sugar (2/3 cup)
5 oz butter (1 stick and 2 Tbs)
5 oz dark chocolate (70%)
6 eggs, beaten
2 oz flour (1/4 cup)
1 oz softened butter for the molds
- Slowly melt the chocolate and butter in a casserole dish over a pan of simmering water.
- Mix the flour and sugar together in a bowl.
- Remove the melted chocolate from the heat and add the eggs, mix well and add the flour/sugar mixture, stirring to combine.
- Pour the batter into buttered aluminum molds (the Reynolds ramekin-sized ones) and allow to chill for 1-2 hours.
- Heat the oven to 350 degrees and cook for 10-12 minutes.
Strawberry Banana Sauce
Strawberries (about 1/2 pint)
1 ripe banana
2 Tbs sugar
Juice of ½ an orange
Juice of ½ a lemon
Add all ingredients to a blender and mix well, refrigerate until ready to use.
For the avocado banana sauce, simply substitute 1 ripe avocado for the strawberries.