J. Lynn Rowan's Molten Red Velvet Cakes - A Sweet Something Surprise #Recipe
The last thing Tess Gardiner needs or wants is to get involved – professionally or otherwise – with her ex-boyfriend, Tyler Brinks. At least, that’s what she tells herself. But when a baking competition throws them back together, sparks start flying, and the old flame of attraction soon flares back to life.
He Takes the Cake - Sweet Somethings Book 4
Sometimes it just takes a little spark to reignite an old flame …
Life is good for Tess Gardiner: Her Savannah, Georgia, bakery and café is thriving. She’s earned Master Pastry Chef status from the American Culinary Federation. And she’s attending a regional culinary convention in Charleston, where she’s been invited to sit on a small business panel discussion. The opportunity to tout her success will, hopefully, lead to bigger and better things in her professional life. As for her personal life? The relative contentedness she’s enjoyed for years receives a sudden jolt when she comes face to face with Tyler Brinks, the ex-boyfriend she summarily dismissed from her life eight years ago.
Tyler’s success as a highly-trained chef has launched him into the stratosphere. He already owns one ridiculously successful restaurant, and he’s aggressively working on plans for a second. But he’s never quite gotten over Tess, and he’s never really been sure what actually went wrong between them. So when a pastry and baking competition is announced for the week following the culinary convention in Charleston, Ty jumps at the chance to tempt Tess with the challenge of being his partner, giving him the perfect opportunity to remind her how good they once were together.
As the competition heats up in the kitchen, it soon becomes clear to Tess that Ty has more than cream puffs and cupcakes on his mind. And she can’t deny that her feelings for Ty never truly cooled, but have been simmering all these years, despite the way their relationship ended. Now Ty’s attention has her wondering . . . Is this just the path to final closure? Or could this be a second chance at true love?
An Excerpt from HE TAKES THE CAKE:
I take a look at my list. “Tomorrow evening, we’ll make the buttercream and garnishes for the—
“Molten red velvet cakes,” he finishes, coming to stand beside me.
Close beside me.
Our hips bump, and he rests one hand on the small of my back.
“Tess, are you sure about this?”
The murmur comes with the brush of his breath against my neck and ear. He’s not just talking about the competition, about my proposed list of desserts. He’s realized that these recipes are near and dear to me, that they’re coming from the core of my culinary skill set. They’re the best I have to offer, and if even one item fails, it’ll be more than a lost competition.
But having his help in this—because he has to take a backseat to me in this round—gives me the courage to turn to him and whisper back, “Yes. Completely.”
Our gazes hold for a long time, during which his hand travels from my lower back to my nape. There it rests, light but secure. I glance at his lips for a second, remembering his kiss from Saturday night. His fingers firm against the side of my neck, and I know he’s remembering it, too.
I draw a shaky breath. “I can do this, if you believe in me.”
“I always have, Contessa.”
Contentment, a sense of completion, fills me. I lift my hand to grasp his wrist. “Then let’s get started.”
Red Velvet Lava Cakes with Mexican Chocolate Ganache
For the cake:
4 ounces semi-sweet baking chocolate
½ cup salted butter
1 cup powdered sugar
3 whole eggs
6 Tablespoons flour
2 teaspoons red gel food coloring
For the ganache:
8 ounces semi-sweet baking chocolate
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch of cayenne pepper
Make the ganache first:
Chop the chocolate into pieces.
Heat the heavy cream in a saucepan over medium-low heat until it starts bubbling. Remove from heat and add chocolate pieces to the cream. Stir until the chocolate is completely melted and incorporated.
Add the vanilla, cinnamon, and cayenne pepper into the chocolate mixture and stir to combine.
Place chocolate ganache into the fridge to cool for about 2 hours.
After the ganache cools, heat oven to 425°F.
While the oven heats, prepare the cake batter:
Heat chocolate and butter in a saucepan on low until chocolate is melted.
Remove from heat and mix in the sugar.
Add the eggs and mix.
Add flour and mix until completely combined.
Add the red gel food coloring and mix until the mixture is a deep red color.
Butter 4 (6-ounce) ramekins.
Spoon a thin layer of the cake batter into the ramekins, about ¼ full.
Remove ganache from fridge.
Scoop 2 heaping teaspoons of ganache and place on top of cake batter inside the ramekins. You will have extra ganache.
Cover the ganache in the ramekins with the remaining cake batter until each ramekin is ¾ of the way full.
Place in heated oven for about 12-15 minutes until the edges of the cakes are firm, and the ganache center is hot.
Remove from oven. Loosen the cakes with a butter knife. Place small plate on top of each ramekin and flip cake onto the plate.
Serve immediately with either whipped cream or vanilla ice cream, powdered sugar, and shaved chocolate.