{"id":13920,"date":"2014-02-11T13:38:25","date_gmt":"2014-02-11T21:38:25","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=13920"},"modified":"2014-02-11T19:51:12","modified_gmt":"2014-02-12T03:51:12","slug":"chocolate-lava-cakes-with-heat","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/chocolate-lava-cakes-with-heat","title":{"rendered":"chocolate lava cakes with heat"},"content":{"rendered":"

cooking from the heart and giving with generosity
\n<\/strong>la Saint Valentin <\/i>2014<\/strong><\/p>\n

chocolate lava cakes (with a little heat<\/i>)<\/strong><\/p>\n

\"chef<\/p>\n

\u201cHappy and successful cooking doesn\u2019t rely only on know-how;
\n<\/i>it comes from the heart<\/i><\/b><\/span>…<\/span>
\n<\/i>and needs enthusiasm and a deep love of food to bring it to life.\u201d<\/i><\/span><\/p>\n

— Georges Blanc, chef of Georges Blanc restaurant in Vonnas<\/span><\/p>\n

\"chef<\/span><\/p>\n

If you have lived in Los Angeles as long as I have, you will remember Jimmy\u2019s<\/i> restaurant in Beverly Hills. Jimmy<\/i>\u2019s was a swanky, comfortable place which drew the Hollywood elite. It was named after its founder Jimmy Murphy. The restaurant closed in 1998.\u00a0\u00a0I do not think there has been a place like it since.<\/span><\/p>\n

I was taken to Jimmy\u2019s<\/em> in my early twenties by my then boyfriend\u2019s family. It was their favorite restaurant and we were celebrating a special occasion. I was told that I would love the food, that Jimmy (and everyone who worked there) is gracious and hospitable, and that the chocolate souffl\u00e9 is divine. All three statements proved to be true.<\/span><\/p>\n

To this day I remember Jimmy welcoming us all as if we were family friends and making sure that everything was perfect at our table. I remember my meal, the sauces, and the chocolate souffl\u00e9 with its twenty minutes of anticipation. I remember pouring the cream into the molten center, our spoons racing to follow, and cleaning the souffl\u00e9 dish as if it contained nothing at all.<\/span><\/p>\n

Jimmy Murphy left Ireland at the age of 14 for London to pursue the culinary field. He then came to Los Angeles and worked at various prestigious establishments before opening Jimmy<\/i>\u2019s.\u00a0The Murphy family, who are members of the same parish my girls and I attend, are as gracious and kind in person as they were in the restaurant when I was their guest many years ago. Jimmy passed recently. He was notably missed at mass on Sunday.<\/span><\/p>\n

Food is powerful. Beyond its nutritional and medicinal benefits, food is an expression and has the ability to create emotions and fond memories. When it is offered in a spirit of sincere generosity, as Jimmy did in his restaurant, it is remembered positively so for years, sometimes for the rest of our lives.<\/span><\/p>\n

\"chef<\/span><\/p>\n

Valentine\u2019s Day is the perfect opportunity to cook from your heart<\/em> and show your appreciation for those you care for. It is an opportunity to create a fond memory for someone which may stay with them throughout their life.\u00a0This recipe is one which I used for a Valentine class years ago.Less intimidating than a souffl\u00e9, the recipe was well-received and I used it for various occasions after. It is a little spicy, a little warm, a little gooey, and a little sweet. Perfect for Valentine’s Day.<\/span><\/p>\n

I dedicate this post to Jimmy and his family and thank them for their hospitality, good food, and memories. I pass this chocolate recipe to you in the same spirit, and hope it creates for you and your loved ones, the favorable memories that dining at Jimmy<\/i>\u2019s gave to me.<\/span><\/p>\n

A very Happy Valentine\u2019s Day,<\/span><\/p>\n

\u00e0 table,<\/span><\/p>\n

LM<\/strong><\/p>\n

 <\/p>\n

\"chef<\/p>\n

chocolate <\/b>lava cakes with heat<\/b><\/span><\/p>\n

The quality of chocolate you use makes all the difference so select a good one. Do not over-bake these little cakes because the point is to keep them soft in the center. Inserting chocolate chips in the center helps with that, but read the recipe carefully: if the ramekin you use is only 2 inches high, it will cook much quicker and I recommend no longer then 20 minutes in the oven. I provide a range for the amount of chili d\u2019arbol (if you want it a little more spicy, use 1\/4 teaspoon instead of 1\/8). Lastly, make sure your ingredients are room temperature or the cake will not be well-mixed. \u00a0<\/i><\/span><\/p>\n

makes 8 (3\u201d ramekins)<\/i><\/span><\/p>\n

10 ounces bittersweet chocolate (I suggest 66-68% Valrhona)<\/span>
\n5 tablespoons unsalted butter<\/span>
\n1 \u00bd cups all-purpose flour<\/span>
\n1 teaspoon kosher salt<\/span>
\n\u00be teaspoon baking powder<\/span>
\n\u00bd cup light brown sugar<\/span>
\n\u00bd cup granulated sugar<\/span>
\n4 tablespoons unsalted butter, room temperature
\n<\/span>3 large eggs, room temperature<\/span>
\n1 teaspoon vanilla extract<\/span>
\n2 tablespoons brewed instant espresso<\/span>
\n\u215b-\u00bc teaspoon ground chili d\u2019arbol (no seeds)*<\/span>
\n\u00bc teaspoon ground piment d\u2019espelette
\n<\/i>\u00bd teaspoon ground cinnamon<\/span>
\n\u215b teaspoon ground allspice<\/span>
\n\u00bc teaspoon ground cayenne pepper<\/span>
\n\u2153 cup buttermilk, shaken<\/span>
\n~ 60 semi-sweet chocolate chips<\/span><\/p>\n

\u00a0* Use a pestle and mortar to pound the chili. Omit the seeds.<\/span><\/p>\n

\u00a0How to<\/span>:<\/span><\/p>\n