Sunday, February 4, 2024

Moelleux au chocolat (Molten Chocolate Cake)

I've been in the mood for something baked and chocolate, so I decided to give this recipe from Laylita's Recipes a try. If you've never tried any of her recipes, take a look around her blog. Everything I've tried from it has been excellent. I baked this for 15 minutes, the longest time recommended on the recipe at 410°, but I think it could have baked for just a minute or two more. I was afraid to cook it too long and dry it out. It was still really good - chocolatey, molten, and it hit the spot for me! 


Moelleux au chocolat (Molten Chocolate Cake)

7 oz. (200 g) baking dark chocolate
3.5 oz.(100 g) salted butter
3.5 oz.(100 g) sugar 
2 T. flour
3 eggs

Melt the chocolate and the butter on medium heat in a thick-bottom saucepan or in a bain-marie. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is completely melted, and place it in a bowl at room temperature. 

Preheat the oven at 410°.

Add the eggs to the melted chocolate and butter, mixing well with a whisk. Then use a spoon to add mix in the sugar, mixing well. Add the flour, and stir just until mixed in and smooth.

Lightly grease a rectangular bread pan by coating it with butter on all inner sides. Or you can bake it in 4 ramekins. Pour the mix in the baking pan and bake for 15- 20 minutes at 400° (or 13-15 minutes at 410°). The cake will be done when the edges start to get golden and separate from the baking mold. The center should still be soft. If baking in individual ramekins, bake for 10-12 minutes at 400°.

Let the cake cool down for 5 minutes for the rectangular mold or 3 minutes for the ramekins, then gently remove it from the mold. Serve the cake immediately.

Can be stored in the refrigerator and warmed for 20-30 seconds. 

Sunday, January 21, 2024

Tandoori Chicken Naan Pizza

I love food with flavor, herbs, and spices, and this one is FULL on flavor with a perfect spicy kick. It is so good! I made my own naan bread (as you can tell by the irregular shapes), but you can use purchased naan if you like. I forgot to buy mozzarella, so I made it with gruyere that I had. 

I found this recipe on Host the Toast, and knew that I had to make this right away. So glad I did! The ingredients list is a little long, but this is easy to make, and very worth it. 


Tandoori Chicken Naan Pizza

3 pieces naan bread
1/2 c. plain yogurt, plus more to top
Lemon zest for yogurt topping
Juice of 1 lemon
2 T. vegetable oil, plus more for brushing
4 cloves garlic, chopped
2 T. ginger
1 t. hot paprika
2 t. ground cumin
2 t. garam masala
1/2 t. cayenne pepper
2 lb. boneless skinless chicken thighs
2 T. tomato paste
1/2 red onion, sliced
1 cup mango, sliced
1 c. mozzarella, shredded
Mint, to garnish
Cilantro, to garnish
Plain yogurt

Combine the yogurt, lemon juice, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth.

Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate all for 2 hours or overnight.

Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160° F. Remove from heat and chop chicken.

Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency.

Spread the naan with the tomato-yogurt mixture. Top with red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on the grate, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat.

Alternatively, preheat the oven to 400° F and cook pizzas on a cookie sheet or pizza stone.   

Mix the extra yogurt with lemon zest. Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.