Basic HTML Version
Chocolate lava cake
Ingredients
butter as needed
2egg yolks
2eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract
Method
Generously butter the inside of 4 (5 1/2
Whisk together egg yolks, eggs, and su
Melt chocolate and butter in a microwa
each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg a
Sift cocoa powder into the mixture; stir t
Sift flour and salt into the mixture; stir to c
Stir vanilla extract into the batter.
Transfer batter to a zip lock bag. Snip one c
Divide batter evenly between the prepared ra
move any air bubbles.
Refrigerate 30 minutes.
Preheat an oven to 425 degrees F (220 degr
Arrange the ramekins in a casserole dish. Pour
dish to reach halfway up the sides of the rame
Bake in the preheated over
for 15-18
Loosen the edges
fr
cake onto
Serve with
with fresh
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SEXY X2
MAGAZINE - FEBRUARY 2013
Penne with Shrimp with Herbs
Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly
ground black pep-
per
1 can whole
tomatoes,
drained,
roughly
chopped
1/2 cup
chopped fresh
basil leaves
1/2 cup chopped
fresh flat-leaf parsley
1/4 teaspoon crushed
red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy cream
1/2 cup grated Parmesan
Season with salt and pepper to taste
Method
Bring a large pot of salted water to a boil over high heat. Add the pasta
and cook until tender but still firm to the bite, stirring occasionally, about 8
to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp,
garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring
frequently until the shrimp turn pink and are cooked through, about 3 min-
utes. Using a slotted spoon, remove the shrimp from the pan and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pep-
per flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam
juice, and heavy cream. Bring the mixture to a boil. Reduce the heat
to medium-low and simmer for 7 to 8 minutes until the sauce thickens.
Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta,
and the remaining herbs. Toss together until all ingredients are coated.
Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining
cheese and serve immediately.