For the chocolate batter:
1/4 lb. unsalted Vermont butter
1/4 lb. semi-sweet baking chocolate
1/4 c. heavy cream
1/2 tsp. vanilla extract
1/2 tsp. coffee flavor extract
1/2 tsp. orange extract
1/4 c. all-purpose flour
2 egg yolks
1/4 c. sugar
For the hazelnut batter:
1 lb. Impastata Ricotta from Calabro Cheese Corporation
1/2 c. hazelnut liqueur
1/4 c. honey
Note: This recipe will yield 8 4-oz. ramekins
Note: You can freeze or refrigerate the cakes before baking. Adjust the baking time by 8 minutes if the batter has been in the freezer and 4 minutes if it has been in the refrigerator. Or watch the batter while it is baking until it extends about one inch above the dish.
1. Combine the butter, chocolate, cream and flavors in a saucepan and melt together at low temperature.
2. Remove from the heat and whisk in the flour.
3. Combine the eggs, yolks and sugar and whip to a thick consistency.
4. Fold the egg mixture one third at a time into the chocolate.
5. Combine the ricotta, hazelnut liqueur and honey
6. Spray the insides of the ramekins with aerosol shortening and dust with granulated sugar. Dump excess.
7. Fill ramekins halfway with the hazelnut batter.
8. Fill ramekins to the rim with the chocolate batter.
9. Bake in a preheated oven at 350º for 12 minutes until the cake has soufléed. Reduce time if using a convection oven.
10. Serve immediately. Enjoy!
Yield: 8 servings
Nutrition facts: It's best to not worry about the thing that provides such great pleasure!