Paddle Meals: Chocolate Under Starry Skies

Spring 2007

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Hilary Masson

On our last trip we tried these Molten Chocolate Cakes baked in our new Outback Oven. It was our friend Jane’s birthday, and we planned to celebrate it on a sandy beach of her choice along our route. We didn’t realize until the last day of the trip that we were a day early, but when you’re out there it’s easy to lose track of days! After paddling through some beautiful sea caves, Jane chose her beach for the night and we pulled in to celebrate.

For those who have not yet experienced the benefits of using an Outback Oven, or Dutch oven, I highly recommend it. Our oven consists of a nonstick frying pan and lid, a heat diffuser that raises the pan to prevent scorching, and an aluminized fiberglass dome that fits over the oven to trap and circulate heat. A thermometer built into the lid handle lets you monitor the temperature inside. Simple and effective, the Outback Oven is suited for any one-burner stove, or the standard two-burner propane stoves we use in our camp kitchen. They can also be placed over an open fire. After preparing Molten Chocolate Cakes, you are unlikely to go camping without one ever again!

Definitely not a weight watchers light dessert, this one is more of a “go big—or go home” kind of dessert. Within the Dutch oven, the batter is placed in small ramekins or any oven-proof pottery bowls that hold about 4 oz. in volume. We bought some basic Mexican pottery bowls and they worked beautifully.

MOLTEN CHOCOLATE CAKES
Prep time: 10 minutes
Cook time: 10 – 12 minutes
Serves: 4
1⁄2 cup butter
4 oz. bittersweet or semi-sweet chocolate
2 large eggs
1⁄4 cup sugar
1 tbsp. Irish Cream liqueur, we used Baileys
2 tbsp. flour
8 tbsp. Irish Cream liqueur, divided (optional garnish)

Place the butter and chocolate in a medium saucepan. Place another saucepan filled with a little water, below this, as a double boiler. Salt water can be used in the second saucepan or bottom of the double boiler. It is all about NOT burning the chocolate, and having it melt without sticking to the saucepan.

Stir until butter and chocolate are melted. Add eggs, sugar and liqueur, and beat until foamy with a whisk, about 3 – 5 minutes.
Add in flour just until combined. It will look like too much liquid, but the little bit of flour is enough to firm the edges slightly and leave the center soft.

Pour equal amounts of batter into lightly oiled ramekins, and place these in the Dutch oven. Light the stove and watch the temperature. Use high heat for a few minutes, then moderate to a lower heat, until the “bake” setting is stable on the dial. Total baking time is 10 – 12 minutes.

The dishes are hot when removed from the oven, so allow time for them to stand before eating or while the next batch of ramekins is placed in the oven. This recipe works well to serve four, and doubling it for larger groups works great too.

There are options for serving, and additional touches can add to the presentation. Try inverting the pottery dishes onto four small plates, drizzling 2 tbsp. Irish Cream liqueur over the top. When you scoop into the warm molten chocolate, it runs out of the center and onto your plate. We ate ours right out of the small dishes, and it didn’t matter a bit that we were a day early for the real birthday.

Enjoy and Happy Paddling!

Hilary Masson is a guide and part-owner of Baja Kayak Adventure Tours Ltd.
www.bajakayakadventures.com