Molten Chocolate Cake

4 oz bittersweet chocolate, chopped (~1 cup)
4 Tbs unsalted butter
4 Tbs sugar (divided)
2 large eggs, separated
1/2 tsp vanilla extract
1/4 tsp salt
Butter and granulated sugar for ramekins

1. Preheat oven to 375 degrees. Rub four 4-6 oz ramekins with butter then pour sugar & shake around to coat inside. Pour remainder of sugar out. Place on baking sheet and set aside.

2. Boil a pot of water then turn off heat.  Place chocolate and butter in heatproof bowl over pot and allow to melt, stirring occasionally.  Once melted, remove from heat and stir in  2 Tbs sugar & vanilla then egg yolks. Set aside.

3. In medium bowl with electric mixer, beat egg whites & salt until a soft peak forms.  Still beating, add remaining 2 Tbs sugar and beat until mixture is stiff and glossy.

4.  Using rubber spatula, mix 1/3 egg white mixture into chocolate.  Gently fold in additional egg white mixture just until combined.  Divide among ramekins. (Can be made ahead up to this point, covered and refrigerated for 1 day.)

5.  Bake until tops are puffed and cracked but insides are still quite soft (15-30 minutes depending on ramekin size and if pots were refrigerated.)

Serve with Mascarpone Cream or whipped cream.

Mascarpone Cream

4 oz Mascarpone cheese
1-3 oz heavy cream
dash powdered sugar

1. Using electric mixer, combine Mascarpone cheese with 1 oz cream and a dash of powdered sugar.

2. Add additional cream as needed until desired consistency is reached.

Tavuk Yahnisi (Chicken Stew)

2 lbs chicken thighs

4 Tbs olive oil

2 or 3 cloves of garlic

2 large onions

1/2 jalapeno pepper seeded and minced

1 15 oz can diced tomatoes with juice

1/2 tsp salt

2 Tbs ground sumac

1/2 tsp pepper

 

 

Leave skin and bone on thighs, it is more authentic, or use skinless.

Cut chicken into thirds or quarters. 

Sauté chicken in oil for about 8 minutes.

Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).

Brown until translucent.

Add tomatoes and sumac and cook on low heat for about an hour

or until the chicken is tender.

Salt and pepper to taste.

 

 

Serve with Basmati or yellow rice.