chocolate volcano/lava cakes

INGREDIENTS

• 8 oz bittersweet chocolate, chopped fine
• 2 oz unsweetened chocolate, chopped fine
• 10 tbsp unsalted butter, cut into 1/2-inch pieces
• 1 1/2 cups (10 1/2 oz) sugar
• 2 tbsp cornstarch
• 3 large eggs plus 4 large egg yolks, room temperature
• 2 teaspoons orange-flavored liqueur
• confectioners sugar

DIRECTIONS

1. Adjust oven rack to upper-middle position. Preheat oven to 375 degrees.
2. Lightly coat eight 4-ounce ramekins with butter and dust with sugar, tapping out excess. 
3. Melt bittersweet and unsweetened chocolate and the butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add melted chocolate mixture and stir to combine. Add eggs, yolks, and orange-flavored liqueur. Whisk until fully combined. Scoop 1/2 cups batter into each ramekin.
4. Place filled ramekins on rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
5. Transfer ramekins to wire rack and let cool slightly, about 2 minutes. Run paring knife around edge of each cake. Invert each cake onto a small plate then immediately invert again right-side up onto 8 individual serving plates. Sift confectioners' sugar over each cake. Serve immediately.

Glazed Cinnamon Rolls

from Baking Illustrated


INGREDIENTS

dough:

• 1/2 cup milk
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup warm water (about 110 degrees F)
• 1 envelope (2 1/4 teaspoons) instant yeast
• 1/4 cup sugar
• 1 large egg plus 2 egg yolks
• 1 1/2 teaspoons salt
• 4 to 4 1/4 cups flour

filling:

• 3/4 cup packed brown sugar
• 3 tablespoons ground cinnamon
• 1/8 teaspoon salt

icing:

• 8 ounces cream cheese, softened
• 2 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch salt

DIRECTIONS

1. Heat milk and butter until butter melts. Set aside until mixture is lukewarm.
2. Mix together water, yeast, sugar, egg, and yolks. Add salt, milk mixture, and 2 cups of flour and blend. Add remaining flour until dough forms. Let rise for 1 1/2 to 2 hours.
3. After the dough has doubled in size, roll out dough to 12-inch rectangle on floured work surface.
4. Sprinkle mixed filling ingredients evenly over dough, leaving 1/2 inch border at edge.
5. Roll dough beginning with long edge closest to you. Pinch dough with fingertips as you roll. Moisten top border with water and seal edge.
6. Grease a 13x9 inch baking dish. Cut the roll (which should form a uniform 16-inch cylinder) into 12 equal pieces using dental floss and place the rolls cut side up in the baking dish. 
7. Cover and let rise until doubled, 1 1/2 to 2 hours.
8. Bake rolls at 350 degrees for 25 to 30 minutes.
9. Spread mixed icing on rolls.