|
Signature Desserts
Cointreau Chocolate Molten Cake
with Whipped Cream and Candied Orange Peel
By Executive Chef Kyle Rubino of Two Spear Street in
Nyack
Kyle Rubino,
Executive Chef at trendy Two Spear Street in Nyack NY, says
his philosophy is “Cook with Passion.” One of his passions
since childhood has been chocolate. He had two early
 chocolate inspirations. First, Nestle’s Chocolate Milk
hooked him on chocolate. To this day, it is the only chocolate milk he will
purchase. In fact, he says, “I will only buy the powder
because I love the lumps that stay on top, no matter how
fast and aggressive you stir. The other inspiration was
Willy Wonka and the Chocolate Factory. “I wanted to
visit that factory!”
Chef Rubino trained at the
American Culinary Federation-accredited culinary school at
Southern New Hampshire University in Manchester. He has degrees in Culinary Arts and Hospitality
Administration. His specialties are New American, Classical French, Eastern,
and Latin American cuisines.
For many of
his creations at Two Spear Street, including this popular
Cointreau Chocolate Molten Cake, chef Rubino prefers
semi-sweet chocolate. “A semi-sweet chocolate is so
versatile in the kitchen. It can be used for any type of baking.”
Cointreau
Chocolate Molten Cake
with Whipped Cream and Candied Orange
Peel
Serves 8
 8 oz
semi-sweet chocolate chips
1 cup salted butter, cubed
3 tbsp all purpose flour
5 eggs
1/2 cup sugar
4 oz Cointreau
Zest of One Orange
1/2 cup plus 5 tbsp sugar
3 tbsp water
2 cups heavy cream
1/4 cup sugar
8 four-ounce buttered ramekins
Pre Heat Oven to 350 degrees.
Combine
orange zest, 1/2 cup sugar and water in skillet and let come
to a boil and cook for five minutes. Remove the pan and place on
cooling rack. When cool, sprinkle with
remaining sugar and set aside.
Over
a double boiler melt the chocolate and butter.
While the chocolate is melting,
in mixing bowl add flour, sugar, eggs, and cointreau and mix
at medium to high speed for ten minutes. With the mixer on low,
slowly add melted chocolate and mix for an additional 3 minutes or
until completely combined.
Pour batter into individual
buttered ramekins and place on sheet pan on the center rack
of the oven. Let
cook for 10-12 minutes in oven.
While cooking, in a clean mixing
bowl, add heavy cream and sugar and whisk on high until
stiff peaks. About 3to 5 minutes.
When done, remove cakes from ramekins and place on a plate
with whipped cream and candied orange peel.
Prep time is
20 minutes. Cooking time is 12 to 15 minutes.
Visit www.2spearstreet.com.
|
