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This made-from-stratch cake uses white chocolate, a brownie mix, and 1/4 cup of red food coloring for a "bloody" color in the soft-set centers.
Ingredients:
8 ounces good quality white baking chocolate
1/2 cup (1 stick) butter
1 tsp instant coffee granules, dissolved in 1 tbsp water
3 large eggs
4 large egg yolks
1 tsp vanilla extract
2 ounces (4 tbsp) red food coloring
1 package (15.8 oz) brownie mix
1 quart vanilla ice cream
1 pint raspberries
Several sprigs of fresh mint (optional)
Method:
1. Preheat oven to 400 degrees F. Break white chocolate bars into several pieces; cut butter into 1-inch pieces. In a microwave-safe bowl, combine chocolate and butter together. Microwave mixture for three 20-second intervals, stirring in-between, until chocolate and butter have melted into a smooth mixture. If small lumps remain, remove and continue to stir till creamy. Stir coffee liquid into the chocolate mixture. Put aside to cool.
2. Grease 12 nonstick muffin cups; set aside. In a large bowl, combine eggs, egg yolks and vanilla extract. Beat the egg mixture on high speed with an electric mixer until thick and pale yellow, about 8 minutes. Add red food coloring to the egg mixture and continue beating for one minute. Then add brownie mix into the bowl and mix at slow speed until incorporated.
3. With a spatula or spoon, fold chocolate mixture into brownie batter until well-blended. Divide batter evenly among greased muffin cups. Cups will be full.
4. Bake for 11 to 14 minutes or until sides are set and 1-inch in center moves just slightly when shaken. Do not overbake. Remove pan from oven. Cool for 2 minutes. For easy release, run knife around edge of each brownie to loosen, then carefully take cakes out of the pan. Serve them warm on their own plate with a scoop of ice cream and raspberries. To top it off, add the optional mint sprigs for garnish.
Notes: For years, chocolate and red food colorings have been combined to create fake blood. This recipe takes this concept to an edible level! Those dense little cakes complete with "bloody" runny centers, give an elegant dessert a spooky Halloween twist. Simply rename the dish to "bloody brownies" to make it kid-friendly.
Number of Servings: 12
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