In my household, there is a clear division of labor.
My husband is responsible for mowing our minuscule lawn, unclogging drains, and figuring out which smoke detector in the house is causing that incessant beeping.
I make sure we always have a stash of home-made cookies on hand.
It’s an important job, and one that I take seriously.
Oh sure, my husband will indulge my whims to bake cookies with ingredients such as cardamom, rose water, chicharrones, corn nuts, or five-spice — as long as I don’t neglect the mandatory chocolate on a regular basis.
That’s why “Chocolate and Peanut Butter Ripples” appealed so much. After all, when I practically have to hide all the mini Reese’s Peanut Butter Cups from him until after Halloween, I knew this cookie would be right up his alley.
I’ve made the original chocolate lava cake many times. The warm little cake with the contrasting gooey, molten chocolate center that became a sensation was purportedly invented by Michelin-starred New York chef Jean-Georges Vongerichten when he accidentally removed a cake from the oven too soon.
It’s not a difficult cake to make, but it does take a little practice to know when exactly to pull it from the oven so that the center is not overdone, rendering it merely a uniform chocolate cake through and through.
Pots & Co. not only takes the guesswork out of that, it but alleviates all the work — period.
The London-based company makes Chocolate Fudge Lava Cakes that come ready made. All you need do is pop one into the oven for 12 minutes or into the microwave for 40 seconds to get perfect results.
The artisanal chocolate company was founded by Dr. Gunars Valkirs, a Maui resident and retired biotech entrepreneur, who was the inventor of the first fast and sensitive pregnancy test.
Agriculture is in his heritage, as Valkirs’ father was a farmer in pre-World War II Europe before moving to San Diego, where he maintained a lush citrus orchard.
Inspired by his father, Valkirs started experimenting with planting cacao trees at his Kapalua home. Before long, he was leasing 50 acres of former sugarcane fields in Maui. Today, his farm, which marked its first harvest in spring 2018, encompasses about 7,000 cacao trees.
They’re craved by legions of sweet-tooth travelers. Home-cooks have tried in vain to come up with copycat recipes for it for years. And such is its stature, that it was the first food to actually be baked in orbit — aboard the International Space Station this January.
For so long, the only way to sink your teeth into a bona fide warm DoubleTree Hotel chocolate chip cookie was to check into one of its hotels, where you’re gifted with one for free with your room key.
And faster than my printer could spit out the recipe, I was already putting sticks of butter out on my counter to soften.
Knock on wood, I actually had all the ingredients on hand, too — no easy feat in this pandemic that has stripped store shelves and online sources of many baking products, as we all hunker down to shelter in place, and apparently stress-bake to no end.
First, this cake uses hardly any all-purpose flour, for those who are running low on it like me. In fact, it calls for just over 1 tablespoon of the stuff. It’s such a small amount, though, that you could probably get away with substituting any other kind of flour for it.