The 10 for 5 Finale: Chocolate Lava Cakes

Let me start of by saying that I have had plenty of requests for these little gems. These are perfect for all chocoholics, and so easy to make. Now my original recipe calls for six ingredients and after a painful sacrifice I dropped the only ingredient I could, vanilla. This was tough because vanilla is like salt of the desert world, and I don't think I make anything that a little vanilla wouldn't make better. But for the sake of the challenge I dropped it, and it worked out pretty good. I do recommend adding a splash of vanilla but as I was pleasantly surprised it can hold up without it.

This was a great challenge and I am happy that I got a chance to participate, as I said in a previous post it got me in touch with some old favourites. But another thing that this challenge did for me was to think about simplifying my new favourites and really appreciate what each of the ingredients bring to the dish. Thank you Julie (Rosie + Tart) for putting this together, it has been a lot of fun.

Enough of the blabbing, this is what you will need: (4 portions)

8 oz dark chocolate (make it as good as you can afford)

1 Stick (1/2 cup) Butter (I never said it was low-fat)

4 eggs

4 Tbsp Brown sugar

4 Tbsp Cocoa powder

Preheat oven to 400 F and butter 4- 8 oz ramekins and then coat with white sugar. In a double boiler melt chocolate and butter together. Meanwhile, whisk together the rest of the ingredients in a separate bowl. Let chocolate cool a bit but not harden, then mix together with egg mix. Using a deep sided baking dish place the ramekins in and fill 1/2 way with water, then bake for about 12 minutes from room temperature, or about 20 from the fridge.

When you pull these out of the oven slide a knife around the edges (while still hot so use oven mitts or a cloth) and invert on a plate. Enjoy, and whoever you make these for will invite themselves over for dessert.

10 for 5: Shrimp Tempura

My wife and I had friends over last night and one of our friends has a gluten intolerance. I challenged myself to come up with a gluten free or at least very reduced meal since the last time she was over we had pizza (not too easy on the glutens). I watch cooking shows like others watch American Idol. Particularly Iron Chef America, where I am quite often seeing someone whip together a tempura batter of sorts. Then every time I see the soda water come out I think Tempura. Usually they use cornstarch and soda water, well if that is the case there is no gluten, but I prefer the flavour of rice flour to cornstarch.

This recipe unfortunately is not precise as it depends on judgement, but it is super easy.

You will need: (for 4)

1 lb. (30-40 size) shrimp (I used Pacific White)

about 2 cups of rice flour

1 egg

1/8 tsp baking powder (a good pinch)

1 -2 cups (very cold) Soda water *

Vegetable oil for frying (you will need enough for a deep frier or 2-3 inches deep in a med sauce pan)

In a medium sized mixing bowl beat together egg, flour, baking powder and a bit of soda water, adding a bit at a time until the consistency of crêpe batter. Clean and shell Shrimp, then dry off with a paper towel. Meanwhile warm oil to 350 F. You can tell the oil is hot enough when you take a drop of the batter and put it in the oil, if it doesn't sink all the way before coming back up it is perfect. If it sits on the bottom before rising its not hot enough, and if it stays on the top it is too hot. If you want to be 100% sure use a candy/frier thermometer. When the oil is ready, start dipping shrimp into batter, shake excess and carefully place in oil. Do small batches of no more than ten. After a minute or so they should be done, you will see the pink of the shrimp through the light golden batter. Garnish how you like but nothing beats a squeeze of lemon and a pinch of sea salt.

Hope you enjoy these as much as we did...