Home
In this issue
April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chocolate molten delight with creme anglaise is a simple yet elegant make-ahead dessert

By Nick Malgieri



JewishWorldReview.com | Chocolate cake should always be moist, but this recipe takes it a step further -- the very center of the cake remains liquid so that when you dig into the cake a lovely pool of chocolaty sauce flows onto the plate. Difficult to achieve, you say? Not really, the cake batter is about as complicated to prepare as a batch of brownies. The art of these little cakes is all in the baking, but let's start at the beginning.

You'll need seven metal, foil, porcelain or glass ramekins or custard cups with a 4-ounce (1/2 cup) capacity. Chefs use pleated foil ones (not the cupcake papers with the foil reinforcement), and you see them all the time in take-out places with bread pudding or custard baked in them. Occasionally you can find them in the supermarket displayed with the foil pie pans and other foil bakeware. If you can't find them, any 4-ounce ramekin -- straight-sided is best -- will do. Prepare the molds by letting a few tablespoons of butter get very soft - the consistency of mayonnaise. Use a brush to coat the inside of each mold and the top rim with the butter, then shake in some flour. Rotate the ramekin so that the flour covers the whole buttered surface, then tap out the excess. Arrange the molds on a jelly roll pan.

After the batter is made, you need to fill the molds -- the recipe makes seven cakes, so use all the batter for them. Loosely cover the pan with plastic wrap and start to imagine how clever everyone will think you are when they see and taste these wonderful little cakes.

While you're getting everything else ready for dinner, set out dessert plates near the stove. Have spoons and forks ready to pass around with the cakes. Make the sauce, and chill it (or get everything for the sauce ready and whip it up while the cakes are baking if you want to serve it warm). Later on, preheat the oven when you bring the main course to the table. After you clear the main course, pop the cakes into the oven. After 7 or 8 minutes, check for signs of doneness -- the top of each cake should be dull and dry looking except for about a 1/2-inch in the very center. Unmold a test cake and see how much is still liquid -- only a generous tablespoon or so of batter in the very center of the cake should be. Use mitts to unmold the cakes to the center of the plates, pour a ladle of the sauce on each, and rush them to the table just in time to start basking in everyone's praise. Be modest and say, "Oh, it's nothing at all, just a little recipe I tore out of the paper."

So here's my parting gift: If you want the cakes to be perfect when you serve them to guests, make a test batch a few days before. At 8 1/2 minutes, quickly open the oven, use mitts to grab one of the cakes and unmold it -- it will probably be a thin baked shell and mostly liquid. Unmold another one every 30 seconds until you get that perfect balance of mostly baked cake and a little liquid batter in the center. Every oven is different, but once you've tested them you'll know exactly how long they need to bake in yours.

MOLTEN CENTER CHOCOLATE CAKES WITH CREME ANGLAISE

MAKES: 7 individual cakes This is a wonderful make-ahead dessert. As long as everything to serve it is ready in advance, you may make the cake batter and fill the molds hours in advance -- just bake them immediately before you intend to serve them.


  • 5 ounces 70 percent bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • Seven 4-ounce aluminum foil molds or porcelain ramekins, buttered and floured
  • Creme Anglaise, recipe follows

1. Set a rack in the middle level of the oven and preheat to 400 degrees.

2. Half fill a saucepan with water and bring it to a boil. Turn off the heat. Combine chocolate and butter in a heatproof bowl and place over hot water. Stir occasionally until melted.

3. Whisk eggs and yolks together in the bowl of an electric mixer. Whisk in sugar, then butter and chocolate mixture. Place on mixer and mix for a minute on medium speed. Remove the bowl and whisk in the flour by hand.

4. Fill the molds to within a quarter inch of the top. Bake for 10 to 12 minutes, (unmold one to see how liquid it is), then unmold onto warm plates.

5. Serve with the sauce



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


CREME ANGLAISE

  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1/3 cup sugar
  • 1/2 vanilla bean, split down the length
  • 5 large egg yolks

1. For the creme anglaise, combine the cream, milk, sugar and vanilla bean in a medium saucepan, and whisk to mix. Place over low heat and bring to a full, rolling boil. Meanwhile set a fine strainer over a clean glass or stainless steel bowl and place them near the burner where you are heating the liquids.

2. Whisk the egg yolks in a small bowl to break them up. When the liquid boils, whisk about a third of it into the yolks. Return the liquid to a boil, and beginning to whisk before pouring, pour the yolk mixture into the boiling liquid. Whisk constantly until the cream thickens slightly -- it won't be very thick -- most of the thickening occurs while it's cooling, about 10 or 15 seconds after adding the yolks. Remove the pan from the heat, never ceasing to whisk. Quickly strain the sauce into the prepared bowl. Remove the strainer and set it over the saucepan. Whisk the sauce continuously for about 30 seconds to cool it down so that it doesn't scramble. Serve immediately or cover the bowl and refrigerate the creme anglaise.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Nick Malgieri is the award-winning author of "Perfect Cakes," HarperCollins, 2002; "A Baker's Tour," HarperCollins, 2005; and "Perfect Light Desserts" Morrow, 2006.




© 2014, NICK MALGIERI. Distributed by Tribune Media Services Inc.

Quantcast