Pastry Chef Vicki Wells, Mesa Grill, New York, NY.
Warm Chocolate-Coconut Cake
From Pastry Chef Vicki Wells, Mesa Grill.
Don't bother with dessert on Valentine's Day unless
it features chocolate…This one has the addition of coconut
which makes it even more exotic.
Yield: 6 servings
9 ounces white chocolate, coarsely chopped
3/4 cup coconut milk
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut, toasted
Place the white chocolate in a small bowl. Bring coconut
milk and heavy cream to a simmer in a small saucepan.
Pour the hot mixture over the chocolate, let sit for
1 minute and whisk until smooth. Add the extract and
fold in the coconut. Mold the mixture into six 1-inch
balls. Place the balls onto a baking sheet and freeze
for at least 1 hour.
6 ounces granulated sugar
3/4 cup water
12 ounces unsalted butter, cut into large dice plus
more for buttering molds
12 ounces semisweet or bittersweet chocolate, chopped
5 large eggs
5 large egg yolks
Preheat oven to 350 degrees. Grease six 6-ounce ramekins
with butter. In a medium pan, combine sugar, water and
butter. Bring to a boil. Remove from heat and add chocolate,
stir until melted and smooth. In a mixing bowl, combine
eggs and egg yolks and beat to mix well. Slowly add
chocolate mixture and mix well. Pour into molds and
place 1 white chocolate ball into the center of each
and bake for 7-8 minutes. Remove from oven and let stand
a few minutes before serving.