Molten Chocolate Cake, aka..

 Lava cake, or HOT CHOCOLATE BERRY CUPCAKES..This sweet was created in my restaurant years ago, as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day line up. A little like a foolproof soufflé only easier to prepare and a hit every time! 

And, guild the lilly and serve with my

Best Chocolate Sauce!

from George Hirsch Living it UP! Cookbook

HOT CHOCOLATE BERRY CUPCAKES

makes 8-10 

chefgeorgehirsch.com | George Hirsch Lifestyle

George Hirsch Living it UP! Cookbook 

1 1/4 cups all-purpose flour 

1 1/3 cups sugar 

1/3 cup *Good Dutched cocoa powder 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup milk 

1 Tablespoon white vinegar 

1/3 cup vegetable or canola oil 

1 egg 

1 teaspoon vanilla 

1/2 cup fresh raspberries 

*Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate desserts such as devil’s food cake or brownies.

For the Hot Cupcake filling: 

6 ounces cream cheese, room temperature 

1 teaspoons grated orange peel 

2 Tablespoons semi-sweet chocolate, chopped 

Preheat oven to 375 degrees. 

In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well. 

Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well. 

Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat. 

In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended. 

Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the sid

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Cinco de Mayo Chocolate con Plátanos

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

I’ve adapted a very popular Mexican dessert to celebrate Cinco de Mayo. The origin of this recipe is fried, but who is going to refuse this decanant grilled version.

George_Hirsch_Chocolate_con_Plantos Quesdilla.png

Chocolate con Plátanos Quesadilla

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

6 Flour tortillas

2 Tablespoons Olive oil

3 firm but ripe bananas, sliced into 1/2 inch pieces

1/2 cup chocolate, chopped

3 Tablespoons pecans, chopped

2 cups mini-marshmallows

3 Tablespoons sweet butter, melted

1/4 cup granulated sugar

1 teaspoon cinnamon

Pre heat grill to low.

Mix sugar and cinnamon in a small bowl and reserve.

Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.

Place the tortilla on the grill over a low heat. Cook for 4 to 5 minutes on each side, then move to a medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.

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