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This dessert is featured in The Forebay restaurant, at Hershey Lodge.
(Click
here to see the article about Chef Bill Justus.)
Warm Hershey’s Chocolate Cakes
With Hershey’s White Chocolate Ice Cream
Warm Hershey’s Chocolate Cakes
6 tbsp unsalted butter
3 ˝ ounces Hershey’s Special Dark chocolate chips
2 whole eggs
2 egg yolks
˝ cup sugar
3 tbsp flour
Butter and
flour four 4-ounce ramekins and set aside. Preheat the oven to
350 degrees. Melt the butter and chocolate in a double boiler,
stirring until smooth. In a medium bowl, whisk together the eggs
and egg yolks. Add the sugar and whisk until foamy. Add the
flour and stir to combine. Pour in the chocolate mixture and
stir to combine. Pour the cake batter into the prepared molds.
Bake the cakes for 8 to 10 minutes, or until slightly puffed.
Invert the cakes onto a serving plate and garnish with white
chocolate ice cream.
Hershey’s White Chocolate Ice Cream
2 cups half and half
2 cups whipping cream
12 oz Hershey’s white chocolate chips
4 whole eggs
1 ˝ cups sugar
Scald half and half and cream in a double boiler. Add Hershey’s
white chocolate chips, reduce heat and simmer until chocolate is
melted. Remove from the heat. Blend eggs in a medium bowl. Add
sugar and mix until the sugar is dissolved. Gradually add in the
white chocolate mixture and refrigerate until chilled. Process
the mixture in ice cream maker according to manufacturer’s
instructions.
Courtesy of Executive Chef Bill Justus |
