Mini Molten Chocolate Cakes By Fritz Knipschildt Chocolatier Recipes

10 COMMANDMENTS FOR WORKING WITH CHOCOLATE BY FRITZ KNIPSCHILDT

Steps:

• COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste of (which allows you plenty of latitude!). Good chocolate will appeal to all of your senses, and if the brand you are eating and cooking doesn't excite your taste, smell, touch, sight and hearing, switch brands. When deciding on what chocolate to choose, taste and smell are important. The chocolate should feel firm and supple, look glossy and smooth, and break with a pleasing "snap.".
• COMMANDMENT #2: Never Neglect Ganache. Ganache is the magical amalgamation of chocolate and cream. It is both the chocolatier's workhorse and fairy godmother. When heated, it's a sauce or a glaze; when cooled it's a truffle or a frosting.
• COMMANDMENT #3: Always Reinvent Your Cookies. Change up chocolate chip cookies with white or milk chocolate chunks or chips. Oh, and most cookies are better if you drizzle them with melted chocolate.
• COMMANDMENT #4: Don't Turn Your Nose Up at the Microwave. I almost always melt chocolate in the microwave these days. It's ready when the liquid pool appears soft and shiny.
• COMMANDMENT #5: Store Your Chocolate Wisely. Store chocolate in a cool, dark place. Make sure it's well wrapped. The refrigerator is not the best place to store chocolate because of the humidity.
• COMMANDMENT #6: More is Best. Never hesitate to cut brownies into larger squares than the recipe indicates.
• COMMANDMENT #7: Stay Away From Hot Cococa Mix. When a recipe calls for cocoa powder, remember it means unsweetened cocoa powder (not hot cocoa mix!).
• COMMANDMENT #8: When You Make Truffles-Wear Latex Gloves. They'll keep the ganache from sticking to your warm palms.
• COMMANDMENT #9: Adhere to the Golden Rules of Ganache. Rule #1: When you make ganache, always pour the hot cream over chopped chocolate. Never melt the chocolate first. Rule #2: Don't refrigerate hot or even warm ganache or the fat will separate. Let it cool to room temperature first.
• COMMANDMENT #10: Don't Substitute Milk Chocolate for Dark Chocolate. The milk solids in milk chocolate are heat sensitive, which is why you can't substitute milk chocolate for dark chocolate in baking recipes.
• NOTE: A few delicious recipes from Fritz Knipschildt's Chocopologie: Mini Molten Chocolate Cakes and Chocolate Martini Cocktail.

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
• Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
• Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
• With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
• Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

MOLTEN CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.