Molten Chocolate Cake

Author: The Caldwells // Category:

The kids devour these! They are so simple and don't take up a lot of time!!

1/2 cup unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet chocolate, cut into small pieces (I used 1/2 semi-sweet and 1/2 bittersweet)
3 large eggs, separated
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar


Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a spoonful of vanilla ice cream on top of each warm cake.
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Excellent, but complicated, White Bread!!

Author: The Caldwells // Category:
This is sooooo good, but it is complicated and takes a long time to make (it's an all day affair!).

Dough Starter
2 1/4 cups + 2 1/2 tablespoons unbleached all-purpose flour
1 3/4 cups water
2 tablespoons + 1 teaspoon honey
3/4 teaspoons yeast

In a mixer bowl combine the flour, water, honey, and instant yeast. Whisk until very smooth.

Flour Mixture and Dough
2 cups + 3 tablespoons unbleached all-purpose flour
1/4 cup dry milk
3/4 teaspoons instant yeast
9 tablespoons unsalted butter, softened
2 1/4 teaspoons salt

In a medium bowl, whisk together the flour, dry milk, and instant yeast. Sprinkle this on top of the starter and cover tightly. Allow it to ferment for 1 to 4 hours at room temperature. Add the butter to the bowl adn mix with the dough hook on low speed (#2 if using Kitchen Aid) for 1 min. or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl and let rest for 20 min. Sprinkle on the salt and knead the dough on medium speed (#4 if using Kitchen Aid) for 7-10 min. With an oiled spatula, scrape dough into a 4-quart bowl lightly oiled bowl. Push down the dough and lightly spray the surface. Cover the container with a lid. Allow the dough to rise until double about 1 1/2-2 hours. Using a oiled spatula, scrape the dough onto a floured counter and press down on it gently to form a rectangle. Pull out and fold the dough over from all 4 sides into a tight package. Again oil the surface, cover, and makr where double the height would now be. Allow the dough to rise for 1-2 hours or until it reaches the mark. Turn the dough onto a lightly floured counter and cut it in half. Shape each piece into a loaf and place into prepared loaf pans. Cover them loosely and allow to rise for 1 1/2-2 hours. Preheat the oven to 350 with shelf on the lowest level. Gently set the pans on the bottom shelf and bake for 50 min. or until golden brown. Halfway through baking, turn the pans around for even baking. Remove the bread from the oven and set it on a wire rack. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.
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