Molten Chocolate Mint Cakes for Two

Molten Chocolate Mint Cakes for Two

Molten Chocolate Mint Cakes for Two

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Molten Chocolate Mint Cakes are sweet seduction and the perfect dessert for Valentine’s Day.

There is no better food than chocolate to signify love, so I am excited to share this decadent chocolate dessert for two. Trust me, it is the recipe you need to woo your sweetheart.

 

These glorious spongy cakes with molten centres are flavoured with mint and served with mint ice cream. It is a delicious combination, but if you are not a fan of chocolate and mint together (because not everyone is), you can swap out the peppermint extract for espresso powder and serve with mocha ice cream instead. My husband and I are mint chocolate fans, so they are perfect for us. They’re not just for Valentine’s Day either!! A great dessert any time you only need two.

For this recipe it is important to use weight measurements. This ensures more accuracy in the final product when the quantity is so small. Be sure not to over bake the cakes. They are meant to be molten and should still jiggle in the centre when removed from the oven. They are best served within 10 minutes after baking as the centres will firm up as they cool. And yes, they are safe to eat with the seemingly raw centre. Molten and lava cakes have an under baked centre, however, the batter is still heated enough to cook the egg to a safe temperature. So go ahead and dig in!!

Author:  Compelled to Cook

 

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Molten Chocolate Mint Cakes for Two

Prep Time 25 minutes
Cook Time 11 minutes
Servings 2 people

Ingredients

  • 2 ounces semi-sweet chocolate, finely chopped
  • 40 grams unsalted butter
  • 30 grams granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 10 grams all-purpose flour
  • 1/4 tsp peppermint extract
  • pinch salt
  • as needed soft butter for ramekins
  • as needed mint chip ice cream for serving

Instructions

  • Weigh and measure all ingredients.
  • Preheat oven to 375°F.
  • Generously butter two 5-ounce ramekins and line the bottoms with parchment rounds.
  • Over low heat melt chocolate and butter until smooth, set aside.
  • Using an electric mixer, beat the sugar, whole egg and egg yolk until light in colour and slightly thickened, about 4-5 minutes.
  • Add flour, peppermint extract and a pinch of salt. Beat until combined.
  • Pour in melted chocolate and beat until incorporated, scraping the sides once.
  • Pour evenly into prepared ramekins and place on a baking tray.
  • Bake for 11-12 minutes. Centres will still jiggle a little when touched.
  • Run a knife along the cake's edge to loosen from the ramekin. Invert the warm cake onto a serving plate. Remove parchment paper and dust with powdered sugar. Serve with mint chip ice cream.
  • Can be served straight away or allowed to sit for up to 10 minutes. The centres will firm up as they sit, so be sure to serve when they are warm to ensure a molten centre.

Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

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Today’s Garlic Parmesan Monkey Buns are so good served warm and fresh with flecks of garlic and Parmesan cheese. They’re a little crispy around the bottom and each bite is buttery and delicious. That is why this is a small-batch recipe. Simply put, they are best enjoyed the day they are made, warm and fresh from the oven, and you don’t always need a dozen of them for one meal.

They are easy to mix by hand with no special equipment required. Six is the perfect number for a small family enjoying a bowl of soup, stew or chili. I like to say they are meal-specific and made to tear apart and dunk into a luscious tomato sauce or hearty stew rather than sliced and piled with lunch meat.

These Garlic Parmesan Monkey Buns do take a few hours, so plan accordingly. I like to initially mix a wet dough and allow it to rest to hydrate most of the flour. This will help with the first stages of kneading because the moisture has been absorbed by the flour. From here, the flour you knead into the dough can be readily absorbed.

The final dough should be tacky but not sticking to your fingers. The exact amount of flour will depend on your environment and measuring of the ingredients. Once the initial cup of flour has been kneaded into the dough, add flour by the teaspoon if needed until the dough is soft and a little tacky to the touch.

Author:  Compelled to Cook

 

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Garlic Parmesan Monkey Buns

Total Time 3 hours
Servings 6 Buns

Ingredients

.

    Buns

    • 1/2 cup 2% milk
    • 1 tsp granulated sugar
    • 1 1/2 tsp active dry yeast
    • 1 cup bread flour
    • 1/2 tsp kosher salt
    • 1/4 tsp garlic powder
    • 2 tbsp unsalted butter, melted

    Garlic Butter

    • 2 cloves garlic
    • 2 tbsp fresh parsley
    • 1/4 tsp kosher salt
    • 1/3 cup freshly grated Parmesan Cheese
    • 1/4 cup unsalted butter, melted

    Instructions

    • Warm the milk to 90 – 110°F.  Stir in the sugar and yeast and allow to bloom for 10 minutes.
    • To the milk add ¾ cup of the bread flour, melted butter,  salt, and garlic powder.  Stir to combine into a wet dough.  Cover and allow to hydrate for 15-20 minutes.
    • Spread the remaining ¼ cup of flour onto your work surface.  Scoop the dough onto the flour and sprinkle the top with flour as you start to knead.  Knead the dough, absorbing the flour gradually as you go until all the flour has been absorbed.  Knead for a total of 8-10 minutes until the dough is smooth and tacky to the touch.  If you require more flour, add it to your work surface a teaspoon at a time.
    • Place the dough in a lightly oiled bowl and turn to coat.  Cover and allow to proof until doubled in size, about 45-60 minutes depending on your environment.
    • Meanwhile, chop two cloves of garlic.  Add the parsley leaves to the garlic and finely mince together.  Set aside in a large bowl.
    • Once the dough has risen, scoop it out onto your work surface and knead gently two or three times to remove the air.  Divide dough evenly into six portions.
    • To the garlic and parsley add ¼ cup of butter that has been melted along with the Parmesan cheese. Stir to combine.
    • Cut each dough portion into 6 equal pieces and add to the butter.  Toss gently to combine.
    • Using a non-stick muffin tin, place 6 dough pieces into each tin cup, nestling them gently as you go.  Top each with any remaining butter mixture.
    • Cover lightly with plastic wrap and allow to rise until puffy, about 30-40 minutes.
       
    • Bake in a pre-heated 350°F oven for 20 minutes until golden.
    • Remove from the oven and allow to cool in the pan for 5 minutes. Remove to a serving dish or cooling rack.

    Creamy Sun-dried Tomato Pesto Pasta with Chicken

    Creamy Sun-dried Tomato Pesto Pasta with Chicken

    Creamy Sun-dried Tomato Pesto Pasta

    with Chicken

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    Weeknight cooking may seem daunting at times when trying to juggle feeding your family, appointments and activities.  It doesn’t have to be complicated, some of the best dishes are quick and simply. Creamy Sun-dried Tomato Pesto Pasta with Chicken is a fantastic combination of garlic, sun-dried tomato pesto and cream.   This gloriously creamy pasta dish is a perfect family meal yet delicious enough for company. 

    I enjoy boneless, skinless chicken thighs for this recipe but you can easily use boneless, skinless chicken breasts instead if that is your preference.  Shrimp is also a fantastic combination as well. Or skip the protein all together for a great meatless meal option. Using store bought sun-dried tomato pesto helps to make this recipe quick and easy.  There are plenty of brands out there to choose from and I cannot say that one is better than the other is, so find one you like and keep it at the ready.  You’ll want this gorgeous dish on repeat!!

    Author:  Compelled to Cook

     

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    Creamy Sun-dried Tomato Pesto Pasta with Chicken

    Cook Time 30 minutes

    Ingredients

    • 10 ounces fettuccine
    • 12 ounces boneless, skinless chicken thighs 3-4 depending on size
    • as needed salt & pepper
    • 1 tbsp olive oil
    • 2 cloves garlic, minced
    • 1/3 cup white wine
    • 1/3 cup chicken broth
    • 1 cup heavy cream
    • 1/2 cup sun-dried tomato pesto
    • as needed freshly grated Parmesan cheese

    Instructions

    • Cook pasta according to package directions in well-salted water. Drain well, reserving a cup of pasta water.
    • While the pasta is cooking, season the chicken on both sides with salt and pepper.
    • Heat olive oil in a large skillet. Add chicken and cook until browned on both sides and cooked through. About 5-6 minutes per side.
    • Remove the chicken to a clean dish and cover it with aluminum foil to keep it warm.
    • To the same skillet add the minced garlic and sauté for 1-2 minutes over low heat.
    • Deglaze the pan with the white wine, scraping up the browned bits left in the pan and allow the wine to reduce slightly.
    • Add chicken broth, stir and reduce for 1-2 minutes.
    • Stir in heavy cream and reduce for 2-3 minutes until slightly thickened.
    • Add sun-dried tomato pesto and stir over low heat until combined. Remove from heat.
    • Slice cooked chicken into strips.
    • Add chicken and pasta to the sauce and toss to coat. Sprinkle with Parmesan cheese and a generous splash of pasta water. Toss to combine well over low heat.
    • Serve immediately with extra Parmesan cheese if desired.

    Chocolate RumChata Cake

    Chocolate RumChata Cake

    Chocolate RumChata Cake

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    What sets this cake apart is the irresistible fluffy frosting. In all essence, it’s a whipped ganache, however, I add an extra dose of heavy cream to the ganache before it’s whipped to create extra volume. It’s creamy, extra fluffy and let’s not forget it’s punched up with RumChata cream liqueur for a blissful addition to the chocolate cake.

    The cake itself is a one-bowl wonder made using hot boiling water. What the hot water does is give the leaveners a little extra push at the beginning by creating a warm environment. Most baking powders these days are double-acting, meaning they activate when in contact with moisture and again when exposed to heat. The cake rises up when baking but once removed from the oven the center will fall slightly to create a “fudgier” texture. The hot water also helps to dissolve the sugar and it brings out the chocolate flavour of the cocoa powder by hydrating it. Other reasons to use hot water include helping keep the cake moist and it creates a nice smooth crumb. This is one of my go-to cakes because of its simplicity, and I have no doubt it will be a favourite of yours as well. Enjoy!

    Author:  Compelled to Cook

     

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    Chocolate RumChata Cake

    Prep Time 20 minutes
    Cook Time 35 minutes

    Ingredients

    Icing

    • 5 ounces milk chocolate chips
    • 3/4 cup heavy cream, divided
    • 2 tbsp RumChata Cream Liqueur
    • 2 tbsp powdered sugar

    Cake

    • 2 cups granulated sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cup cocoa powder
    • 2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 large eggs
    • 3/4 cup milk
    • 1/2 cup vegetable oil
    • 1/4 cup RumChata Cream Liqueur
    • 1 tsp vanilla
    • 1 cup boiling hot water

    Instructions

    Icing

    • Add chocolate chips to a medium bowl.
    • Heat 1/4 cup of the heavy cream until scalding and pour over the chocolate. Gently shake to ensure the cream covers the chocolate.
    • Allow to sit for 5-7 minutes to allow the hot cream to melt the chocolate.
    • Stir gently until smooth and glossy.
    • Add RumChata and stir to combine. Cover and chill until cold and firm.
    • Add the remaining 1/2 cup of heavy cream and powdered sugar to the chilled ganache.
    • Whip on low until combined and then whip on high until light and fluffy.

    Cake

    • Preheat oven to 350°F.
    • Add all ingredients except hot water to a large bowl.
    • Beat on low to combine and then increase speed and beat until smooth and paler in colour, about 3 minutes.
    • Pour in hot boiling and mix gently until combined.
    • Spray a 9" x 13" cake pan with non-stick spray.
    • Pour in batter and bake for approximately 35 minutes or until a toothpick in the center comes out clean.
    • The cake will settle a little in the middle as it cools. Once completely cool spread with icing and cut into desired squares.

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    Low Carb Almond Bread

    Low Carb Almond Bread

    Low Carb Almond Bread

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    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

    It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

    A baked slab of Low Carb Almond Bread cooling on a wire rack.

    You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

    An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

    Here’s the breakdown per slice when cutting into 12 slices per recipe.

    Calories per slice: 202kcal

    Net Carbs per slice: 2.4g

    Fat per slice: 17.4g

    Protein per slice: 9.25g

    Want more low carb options?

    Broccoli Cheddar Frittata

    Beef Roulade

    Tarragon Chicken Cutlets

    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

    Author:  Compelled to Cook, adapted from Pork Rind Keto Bread

    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
    Low Carb Almond Bread
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      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
      Low Carb Almond Bread
      Print Recipe
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Instructions
        1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
        2. Stir together almond flour and baking powder.
        3. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
        4. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
        Recipe Notes

        -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

        -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

        -Room temperature squares can be warmed in the toaster.

        -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

         

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        I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com