Wednesday, May 18, 2011

This Ain't Your Mother's Better-Than-Sex Cake

Seriously.  This is my twist on a pretty old favorite - I've heard of this and I've seen the same basic concoction for years.  I never made it.  I've sampled it....people make it with chocolate OR vanilla cake, a bunch of ooey-gooey-goodness, and some sort of candy on top.  Sometimes whipped cream is involved.  You could google it and find out for yourself, I suppose, instead of me droning on.  You probably just want me to get to the good stuff. 

Like this.

I'm not sure if this picture is speaking to you, but let me tell you what it says to me:  ooey.  gooey.  CHOCOLATE.  Throw in a few Oreos and I'm sold!

Here's how I make this party for your mouth:
1 dark chocolate (or devil's food) cake -- you can use a (gasp!) box mix, or use  your own favorite recipe
1 c. mini chocolate chips
1 small can sweetened condensed milk
Caramel ice cream topping
Dark Chocolate Fudge ice cream topping
About 12 Oreos, coarsely chopped

After mixing up cake batter as directed, add mini chocolate chips.  Bake in a greased & floured Bundt pan at 350 (it's okay if it's not done done, as long as it's mostly done.  Trust me on this).  Cool about 10 minutes. Leaving in pan, poke several holes in the still-warm cake with the handle of a wooden spoon.  Pour sweetened condensed milk over cake, filling holes, and drizzling over the rest of the cake.  Let cool completely.  Invert onto serving dish (it's best if it is a dish with sides or something that will keep the ooey-gooeyness from running off the dish!).  Drizzle with caramel liberally, then with fudge.  Top with crushed Oreos, and drizzle just a little more caramel over top.  Slice into slabs and serve with a smile!

Tuesday, May 3, 2011

Today is Chocolate Custard Day!

I try to keep up on what's going on in the I googled "Today is..." (using my fancy schmancy smarts that got me that college degree).  Seriously, if you've never done that, just go to Google and type in "Today is" -- that's all!  I found lots of fun stuff, really, but I like to look at the calendars and find out what kind of weirdness and food are being celebrated on any particular day.  Today, to my delight, turns out to be Chocolate Custard Day!

I have never before attempted to make chocolate custard from scratch.  But it sounded intriguing.  So then, of course, I had to start searching for the perfect recipe.  There were a few (I have added several to My List), and I chose this particular one because it required no baking and minimal chilling time -- I wanted to be able to enjoy it tonight!

Much to my delight, it turned out to be really pretty easy, quick and the end result was thick and rich -- very yummy!  My hubby gave it two thumbs up.  This only makes two servings (though they're pretty good sized), so if you're planning on entertaining more than just you and a friend, plan ahead to increase the amounts!

Chocolate Custard
1/4 c. milk
3 Tbs. sugar
1 large egg yolk
3 oz. bittersweet chocolate, chopped
pinch of salt
2 Tbs butter

In small saucepan over medium heat, combine milk and sugar; heat until steaming and sugar is dissolved.
Put egg yolk in small glass bowl, and gradually (verrrrrrrrrrrry slowly as to not cook the egg) whisk in hot milk.  Return to saucepan, and cook over medium heat, whisking constantly until mixture thickens (about 2 minutes).
Remove from heat and whisk in chocolate and salt until smooth.  Whisk in butter.
Pour into 2 shallow bowls.  Chill 10 minutes.

For whipped topping, beat 1/2 c. heavy cream with a pinch of ground cinnamon (using a chilled bowl and beaters) and 1 Tbs sugar until softly whipped.  Dollop on top of custards before serving.