The recipe for these hedonistic little cakes is courtesy of Elizabeth Pilar, food stylist and cookbook author, as well as co-owner of How Sweet It Is, a custom bakery in New York. The centers of these cakes ooze with chocolate and the exotic flavor of caricas, which come canned or preserved in jars. Along with the cakes, a dollop of whipped cream or scoop of vanilla ice cream is the perfect accompaniment.
Caricas, Chilean papayas, are available from specialty food stores in a number of eastern U.S. cities. For a direct source, try www.tamayagourmet.cl/carica.htm and click the "Buy Carica Online" option.
Caricas run about $15 a jar through www.chefswarehouse.com.
Wine recommendations: Chile’s dry climate is not overly supportive of the botrytis that yields world-class dessert wines in places like France, Austria and Germany. However, in certain years (like 2004) Montes makes a late-harvest, botrytised blend of Gewürztraminer and Riesling that’s nothing short of excellent. A simpler, less expensive option is Morandé’s late-harvest Riesling.
- 8 ounces bittersweet chocolate, chopped
- 8 ounces unsalted butter, cubed. plus extra for molds
- 4 eggs
- 4 egg yolks
- 3 ounces granulated sugar
- 3 ounces cake flour, plus extra for molds
- 6 tablespoons caricas, diced
Preheat oven to 325°F. Coat six 4-ounce ramekins or ovenproof baking molds with butter and a dusting of flour. Melt chocolate and 8 ounces of butter in a double boiler and stir until smooth. Whisk together eggs and egg yolks until well combined, then whisk in sugar. Add cake flour to melted chocolate and whisk until smooth. Gradually add egg mixture into chocolate mixture and whisk until well combined and batter clings to side of bowl.
Pour batter into each mold, filling half way. Add one tablespoon diced caricas to center of each mold or ramekin, then continue filling with batter until just below rim. Bake molds or ramekins on a baking sheet placed in the oven’s center for 8-10 minutes, or until edges are firm and starting to rise above molds. Centers of cakes should be a bit loose and runny.
To plate, place a dessert plate over each mold and invert. Serve with whipped cream or vanilla ice cream.