Made one sunny saturday for brunch. His cousins from Minnesota are back in Singapore for about a month, so everyone’s pulled out all the stops to welcome them! They’re “home” once every two years, although they may make another trip next year for the wedding. We’ve got our invites printed, and they’re real snazzy. Anyway. I invited them to my place for a meal one saturday, and made chocolate lava cake!
White mums on the table – I got this new vase from Barang Barang since it was on sale :P
I prepared a taco salad for lunch since it was simple and well, I didn’t really have to do much cooking apart from frying up the minced beef. LZ whizzed all the vegetables in our handheld chopper, you know the kind with helicopter blades, you pull the handle and it spins, chopping your vegetables up real small?
I also had to clear my 32lb block of Velveeta which we brought back from the US on our last trip :P So skillet queso it is! The recipe is from the Recipe Critic, a pretty authentic copy of Chili’s Skillet Queso. I can’t vouch for its authenticity since I haven’t gone back to Chili’s for their Skillet Queso after learning how to make it myself :P
I love simple, fuss free, american meals. I bought about a kg of minced beef and fried it up with El Paso’s taco seasoning. Another favourite of mine is Sloppy Joes, which you definitely can’t find in Singapore but Chris served for supper at Tab’s Spring Round Up and was really awesome.
We ended with a chocolate lava cake which was the only thing here that required some skill and perhaps non-standard equipment (a bain marie, which not every household has or has the capacity to emulate). I use my double boiler, and melting chocolate or making zabagliones is a breeze now.
I wasn’t that hungry after lunch so I ate mine while watching School 2013 (love Kim Woo-Bin). :D
Here’s the recipe for the Chocolate Lava Cake, also known as …
French Warm Chocolate Cake
Courtesy of the French Pastry School at City Colleges Chicago
Makes 4 small ramekins, 8 cm/3.7 oz.
Unsalted butter 100 g (1/2 cup) (Ideal brand: Plugra, but any brand is ok)
Bittersweet chocolate 90 g (3.25 oz). (Ideal brand: Cacao Barry; I use Ghirardelli and split it about 70% semisweet, 30% unsweetened chocolate for a darker flavour)
2 Fresh Egg yolks at room temperature
2 Fresh Whole eggs at room temperature
Powdered sugar 100 g (3/4 cup + 1 tbsp).
Sifted cake flour 40 g (1/3 cup + 1 tsp). (I suppose you could use all-purpose/plain flour, or top flour)
Total weight 470 g
Butter and sugar molds. I spray mine with PAM and sift some powdered sugar into them.
In a mixing bowl, slowly melt the butter and chocolate over a bain marie of hot water. Remove to cool when the chocolate and butter have completely melted.
Make sure that the eggs and egg yolks are at room temperature and mix the two together.
Using the whisk attachment, mix the powdered sugar and egg mixture together until homoegenous (about 3-4 mins)
Pour the melted chocolate into the egg and sugar mixture and whisk until smooth. The melted chocolate sinks to the bottom so be sure to scrape it up. Mine had some bubbles, do not mistake them for lumps.
Add the sifted flour all at once and mix until homogeneous.
Fill the pre-buttered and sugared ramekins/molds to three-quarters full with the batter.
Refrigerate and bake to order at 375ºF (about 180°) for about 10-15 minutes. (at 185°C in my oven for 11 mins is perfect) The top should have set and puffed slightly near the rim.
Do not over-bake the cakes, otherwise you will not get the soft center effect.