Chocolate Hearts Recipe

10 ounces (280 grams) semisweet chocolate, milk or white chocolate, cut into small pieces.

3 cups (90 grams) Rice Krispies
Place the chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat.

Gently stir in the Rice Krispies cereal until evenly coated. Add more cereal if needed. Place the chocolate mixture into a 8 or 9 inch (20 or 23 cm) heart shaped pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm.

Note: Can also press the mixture into a 8 or 9 inch (20 or
23 cm) square baking pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm, and then cut into desired shapes with a cookie cutter.
Makes: 1 - 8 or 9 inch (20 or 23 cm) heart shaped cake.
Read more: http://www.joyofbaking.com/ChocolateHearts.html#ixzz0cnznWYPN 　

Molten Chocolate Cakes Recipe:

1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces ( 170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

In a stainless steel 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.

In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form.

With a rubber spatula or wire whisk, gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate.

 

Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside 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.

 
Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each
serving plate. Carefully remove the mold.

 

Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Read more: http://www.joyofbaking.com/MoltenChocolateCakes.html#ixzz0co2Akuqn

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