It seems like all of the Halloween foods are so gross right now. All of the pictures I see on Pinterest and in magazines is of bloody fingers, wormy foods and even jiggly brains. Now, I love that but sometimes you want to host a less grotesque version of a Halloween dinner. Here is my fancy pants version of a super easy spooky dinner!
A flourless chocolate cake is a classic. Simple. Decadent. But it will go to heck in a hand basket (sorry, that is my Mom’s saying) if you do not use the BEST chocolate you can get your hands on. I use Ghirardelli chocolate. It is available in your grocery and is fabulous! My chocolate dishes come out perfect every time.
Flourless Chocolate Cake w/Dark Chocolate Ganache Web
1 1/2 sticks unsalted butter
3 (3 ounce) Ghirardelli bittersweet chocolate bar, chopped
1 cup sugar
6 eggs
1 teaspoon vanilla
2 tablespoons expresso coffee
1/2 teaspoon sea salt
1/4 cup Ghirardelli baking cocoa
Preheat oven to 350 degrees. Using an 8 inch round cake pan, trace around the bottom onto parchment paper. Cut out the circle and place into the bottom of the baking pan. Butter the pan throughly and then use 2 tablespoons of cocoa powder to dust the insides. Remove excess cocoa powder.
In a small saucepan for LOW heat melt the bittersweet chocolate and butter together. Once melted remove from heat and allow it to cool slightly. While the chocolate is melting beat together the eggs, sugar, vanilla and coffee together for 3 minutes or until light and fluffy. With the mixer on low, slowly pour in the melted chocolate. Beat for one minutes. Scrape down the sides and add 1/4 cup of cocoa powder and continue mixing till well combined. Pour the cake batter into the cake pan and bake for 40-45 minutes. Remove from oven and allow it to cool for 30 minutes before inverting onto a plate.
To prepare ganache: 1 package Ghirardelli chocolate chips and 1/4 cup whipping cream. Melt the chocolate chips and whipping cream in the microwave on low till melted. Stir to combine and then pour over the top of the cake. Place in the refrigerator to set up.
To make spider web: Melt white chocolate with 2 tablespoons vegetable oil. Place in a squeeze bottle or ziploc. See video for more instructions!
Ravioli with Brown Butter and Sage Cream Sauce
1 package refrigerated ravioli, cooked according to package instructions (I love the wild mushroom, butternut squash or cheese!)
1/2 stick unsalted butter
2 teaspoons fresh sage, chopped
2/3 cup whipping cream
3/4 cup white wine
salt and pepper
In a skillet, melt the butter with the chopped sage over low heat. Cook till the butter is lightly browned but not burned. Whisk in the whipping cream and white wine and cook till it is cooked through. Add salt and pepper and pour over the warmed ravioli!