Is everything working? Changed to Dreamhost today, hopefully will behave better and faster. If anything seems broken, let me know!
You can probably tell things look different. I switched the blog to WordPress, because, well, that’s what all my other sites are using, and I understand it better. There will be wrinkles. Leave me a comment if something is really broken.
Life has been crazy here in Virginia. Patrick has brought his parents back east. Marie finished first grade, with constantly improving marks through the year. Brian finished preschool. Janie has learned to walk, and is learning to talk. Too much to catch up on. Facebook has made us lazy.
For the meantime, enjoy the new icons, and hope that I’ll make some more substantive posts soon!
Patrick Hunter Hesse was born at 6:47A PDT 8/11/09, weighing in at 8 lbs 10 oz and 20″ long. He’s having a little trouble getting enough oxygen, so he’s going to have a longer-than-normal stay with the doctors. Thankfully he seems to be improving! If we’re lucky, maybe Regan and Billy will post some updates for him here, too!
Molten Chocolate Volcano Cake
Makes: 8 servings (halves and quarters well)
* 14 oz bittersweet or semisweet chocolate
* 1¼ cups unsalted butter
* 6 eggs
* 6 egg yolks
* 2 tsp vanilla extract
* 3 cups confectioners sugar
* 1 cup all purpose flour
Butter 8 3/4 cup souffle dishes (ramekins), Preheat oven to 425.
Stir chocolate and butter in a double boiler until melted and smooth. Allow to cool slightly.
Whisk eggs, egg yolks, and vanilla in a large bowl.
Whisk in sugar, then chocolate mixture, then flour.
Transfer batter to the prepared dishes, filling to the top. This can be made to this point up to one day ahead and refrigerated.
Bake cakes until the batter has risen above the dish, top edges are dark brown, and centers are soft and runny, about 15 minutes (18 for refrigerated batter).
Run a knife around cakes to loosen and let rest in dishes 5 minutes.
Place a plate gently on top of cake and invert onto plate. Dust with confectioner’s sugar.