Got Milk?

Dorie suggests that you serve her Gooey Chocolate Cakes with something to play off of their chocolatey interior. Ice cream. Creme Anglaise. Bittersweet Chocolate Sauce. I submit that a tall, ice-cold glass of milk makes a perfect pairing, and I'm betting Sean Whalen would back me up. I also think it would play nicely with your favorite port.

Leigh of Lemon Tartlet and the Dust Bunnies offered up Dorie's Gooey Chocolate goodness as this week's Tuesdays with Dorie project, and I couldn't wait to give it a shot. Dorie recommends using a 6 cup muffin tin for these, and I briefly considered pulling out the rose shaped bundt pan. But in the end I went traditional: six small ramekins lined my baking sheet.

For the chocolate I selected the last of a dense, dreamy collection of Belgian chocolates we received from John's sister and her family for Christmas. And because there *is* no kill like overkill, I dropped three espresso caramel bonbons into each of the ramekins to give my tasters a bit of a surprise.

For as elegant as these individual desserts present, they're fairly simple to prepare and I'm sure I'll add them to the dessert after a dinner party rotation. Dorie's advice is to served them immediately, warm and gooey from the oven, but I found that 10-15 seconds in the microwave returned them to a delightful molten status. And my day-two tasters had no complaints about the 'leftovers'. Check out the blog roll to see what other bakers thought.

And stay tuned Dorie Fans, next week we tackle the French Lemon Cream Tart.

From the archives...
In 2006 we indulged in an obsession.

Technorati Tags: Food | Dessert | Baking | Tuesdays with Dorie | Key Ingredient: Chocolate