Its Foodie Friday! We are about to take this Foodie Friday thing to the next level! You will all about our new and improved Foodie Fridays next week but this week one of our featured Chefs the awesome Chef Simeon Hall who you have seen here before is sharing one of his delectable sweet recipes. The heading of this post alone should make you salivate!
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Photographer- Scharad Lightborne
Stylist- Lerielle Cole
Model- Shani Holland
Location – Valentines Boathouse Restaurant, Harbour Island,
Bahamas
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People
often ask me why I became a chef and the truth is very elementary. I did it to
meet and feed girls. Okay, so besides being genetically and socially
predisposed coming from a family of cooks, that is my honest answer. I grew up
feeding the women in my family and I loved to see their faces illuminate whenever
I shouted, “dinner is ready!”. Fast forward 20 years later, as a professional
chef nothing beats that same radiance whenever I cook for any female.
This love
for food and pleasing my audience has morphed into a book that connects and
follows a couple through the recipes of
the first date to the night she says ‘I do.’
30 recipes every man
should cook his woman™ is a cookbook novel. The recipe
below is a simple dessert that every man should have in his arsenal and it is
made from CHOCOLATE!
Enjoy this VANBLOGZ exclusive sneak peak and
check me out at www.simeonhalljr.com for private cooking lessons and
other amazing culinary services.
Molten chocolate and
cayenne pepper lava cake with Campari berries and chocolate ice cream!
Ingredients-
1lb 2 oz
bittersweet Graycliff chocolate (65%)
1lb 2 oz
unsalted high quality butter
½ teaspoon
cayenne pepper
10 farm
fresh eggs
7.75 oz table
sugar
7.25 oz all-purpose
flour
Directions:
First,
preheat your oven to 370°F
Melt one
pound plus two ounces of bitter sweet, 60% chocolate and one pound plus two
ounces of unsalted butter in a metal bowl over simmering water, make sure that
the butter is incorporated fully. Add one half teaspoon of cayenne pepper for
the kick needed.
In a
separate Kitchen Aid mixer or using a hand-held blender mix ten medium eggs
with seven and three quarter ounce of sugar until the mix has doubled in volume
and has a lighter color. Then measure out seven and one quarter ounce of
all-purpose flour.
Very gently fold in the chocolate and butter mixture into the egg and sugar blend. Finally add the flour without deflating the mixture. This mix can be baked immediately or held in your refrigerator for up to a week. Simply remove the mix about two hours before and bake according to the baking steps.
Using a 4
ounce baking vessel, cupcake tins or silicon baking molds place three and one
half ounce of the cake mix into the baking cup and bake for exactly 7 minutes.
Remove and immediately serve.
For the
berries, rinse one quarter cup each of quartered strawberries, blueberries,
raspberries and add to a mixing bowl. Then add one cup of Campari, one half cup
of cranberry juice and one quarter cup of grenadine. Set aside and allow to marinate
overnight.
To plate
this dessert, unmold the warm cake and add one scoop of your favorite brand of
chocolate ice cream on top of the cake and finish with a heaping tablespoon of
the macerated berries. The secret of this dish is the fact that the outside of
the cake will be fully cooked and the inside will flow like ‘lava’.
Mmmmmmmm ... mmmmmmm! How is that for a hot late night dessert? Please share your photos and reviews if you give this recipe a try! Be sure to check out Chef Halls website he is truly passionate about what he does and it translates in the food he puts out ... and that's AAALLLLL GOOOOODDD!!
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