Decadent Treats You Won’t Want to Share
Menus aboard Crystal ships are as evolving as the day’s news, with dinner menus in Waterside never repeating the same selections twice (even during the 100+-day World Cruise). This includes the dessert menus, which continually shift to feature whatever the head pastry chef fancies that day, and we’ve never once disagreed with his choices. Perfectly plated after-dinner treats of whipped mousses, rich cheesecakes, assorted biscuits, lighter-than-air angel food, fresh fruit parfaits and flowing chocolate fondue all have our collective sweet tooth on heightened alert for the day’s selections.
As Valentine’s Day approaches in the U.S., we can think of no better time to celebrate the sweetness of the Crystal Experience, returning to the kitchen with Chef Jon Ashton. This week, Chef Jon is preparing individual Grand Marnier chocolate cakes, complete with molten chocolate centers and paired with raspberry sauce. It’s the kind of dessert that impresses every time, incorporating melt-in-your-mouth flavor with expert technique for a finish perfect for a romantic date night.
Check the detailed recipe below and gather your ingredients for Sunday Cooking with Chef Jon Ashton, this Sunday, February 7. Join us at 3 p.m. ET on the Crystal Cruises Facebook page. We’ll see you in the kitchen!
Individual Grand Marnier Chocolate Cakes
By Chef Jon Ashton
6 ounces (172 grams) bittersweet chocolate
8 Tablespoons butter (125 ml) unsalted butter
1 Tablespoon (15 ml) Grand Marnier (or other orange-flavored liqueur)
2 egg yolks
1/4 cup (60 grams) sugar, plus more for dusting the ramekins
1/2 teaspoon (2 ml) salt
2 tablespoons (20 grams) all-purpose flour
Preheat the oven to 450 degrees F (230 degrees C).
Butter and lightly dust four 6-ounce ramekins with sugar, tapping out any excess, and set aside.
Melt the bittersweet chocolate, butter, and Grand Mariner in a medium bowl over a medium saucepan of simmering water, stirring occasionally. Once melted, remove from heat and cool slightly.
In a medium bowl, using a hand mixer or stand mixer, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Fold the egg mixture into the chocolate mixture, along with the flour. Evenly divide 1/4 cup of the batter into the prepared ramekins and place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set and have formed shiny crusts, about 11-12 minutes for a molten center cake (should be at 160 degrees F, 72 degrees C) and about 14 minutes for a fully set cake.
I like to serve the cakes with ice cream and raspberry sauce. (recipe below)
1 pound (454 grams) of frozen raspberries
1/4 cup (60 grams) sugar
Place raspberries and sugar in a sauce pot and bring to a boil.
Puree mixture using a blender then strain to remove all the seeds.
Place strained mixture back on stove and bring back to boil.
Chill for use.
Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.