As we make our way for Petersburg, I am reminded of a trip years ago (on a different boat with a different captain) when it was decided that a shortcut across the Stikine Mud Flats (dry strait) was the way to go. The Captain and owner were up before the sun to hit the pass at high tide so that we might have about 15 feet of water to get us through (did I mention this was in a 100′ yacht?). I awoke about an hour later to the owners wife telling me I needed to get up to make sandwiches and help corral the two cats because we had run aground and if we didn’t get free shortly we were going to need to abandon ship! Luckily we were able to free ourselves from the mud and turn around and exit the way we came. Needless to say the shortcut added a few hours to our day and quite a few grey hairs. These Fallen Fudge Cakes are rich and gooey in the center like dry strait and quick and easy to make, so no shortcuts needed!
INGREDIENTS:
2 T all-purpose flour, plus a little extra to dust the ramekins
8 T butter (1 stick) cut into 4 pieces
8 oz semi-sweet chocolate chips (or a brick of chocolate coarsely chopped)
4 lg eggs plus 1 yolk (room temp)
1 t vanilla extract
1/4 t salt
1/2 cup sugar
METHOD:
1. Preheat oven to 400. Place rack in center of oven. Grease and flour eight 6- ounce ramekins, be sure to tap out any extra flour.
2. Place the butter and chocolate in a metal or glass bowl and place over a pot of simmering water. Melt the chocolate and butter until smooth, stir frequently. Remove from the heat.
3. In a mixing bowl, beat the eggs, yolk, vanilla, salt, and sugar with an electric mixer until triple in size. ( about 5 minutes on high speed)
4. Sprinkle the flour over the egg mixture.
5. Gently add about 1/3 of the warm chocolate mixture (you do not want the chocolate mixture to be too hot or it can cook your eggs. If you let it cool completely it will be hard to mix. Ideally it will be lukewarm) Fold the chocolate into the eggs, you do not want to overly beat this or you will loose a lot of the air you whipped into the eggs. As the first third of the chocolate becomes incorporated, add the remainder two thirds in two batches, mixing after each addition.
6. Ladle the batter into the 8 ramekins. At this point you can cover the ramekins with plastic and place in the fridge to cook at a later time. (These hold up well for about 24 hours, I would not recommend making them much further in advance) If you put them in the fridge to cook later, pull them out of the fridge to come to room temp at least 30 minutes prior to baking.
7. Bake at 400 for 12-15 minutes. The cakes should puff up and develop a thin crust across the top. They should remain slightly soft in the center. If you gently wiggle them the centers should move slightly. If you overbake them, they will still taste good but you will lose all of your “mud”
8. These are great served with a scoop of vanilla ice cream (or your favorite flavor) or a bit of whipped cream. You can dust the cakes with powdered sugar and give the plate a drizzle of chocolate or berry syrup to finish the presentation.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
