The way to a man’s heart may be his stomach but ask any woman and it’s chocolate! Did you know that Chocolate was regarded as an aphrodisiac by Aztec Indians? Or that it is widely believed that chocolate releases a chemical into your body very similar to that produced when you are in love. So Rocky’s fabulous Blue-Collar Chocolate Souffle may be just the ticket for a trip to her heart!

Greetings. This is Dr. Letitia Wright for IDC dating.com. IDC dating is where we’re creating multicultural relationships every day. And we’re here with sexy sex chef, Rocky Fino. He’s the author of Will Cook for Sex, and he’s been giving us some great ideas on what we can do to have a wonderful date and cook a little bit for them.

How are you Rocky?

Doing real good. I think there was three sexes in that one sentence.

Three sexes, that’s it. Put as much sex in there as we possibly can.

You got it.

What is on the menu today?

Dessert.

Dessert. Okay.

Nothing more romantic then a beautiful dessert. And when in doubt, you go chocolate.

Okay. Chocolate is the safe place. It is your safety island in dessert world.

It’s got that romantic air about it. I mean, there’s crème brulee, there’s other neat desserts but you’ve just said chocolate. There’s something that has romance with chocolate. And let’s be honest, I mean, when it comes to women they love chocolate.

Yes. Women do love chocolate. And there’s a lot you can do with chocolate. Even outside of the making the dessert world. One can be very artistic and creative with chocolates.

Yes. It’s very versatile. And if you’re under the gun and you don’t have time to be creative, just a good bar of chocolate, served with a nice red wine says something, too. It’s just a great combination.

That’s awesome. That’s very exciting. But you’ve got a very special dessert. So first of all, what’s it called and then tell us how to go shopping.

Now, I call it the blue-collar soufflé. And the reason I call it that is this is a workingman’s version of the soufflé. We’re going to tone it down. Soufflés are typically very scary for people because they’re sensitive. They take a little timing and correct measurement. I simplify this to where it’s gonna work for just about anybody.

Okay. We’ve all seen those television shows where the person has a soufflé and it’s perfect, perfect, perfect and they sit it on the table and it goes down.

Yes. This one – a little bit of a cheater’s soufflé. You’re okay. We’re not trying to create that perfect – that perfect balloon. We’re actually – it’s a half-party – it’s a half-soufflé, half pudding kind of middle.

Okay. So we’re not worried about our little dome…

No. We’re gonna be soft in the middle, we’re gonna be -, and it’s just comes out of the oven hot, we’re going to top it with a little vanilla ice cream and let it melt over the side. It melts in your mouth.

Okay. Perfect. Sounds delicious. Let’s go shopping.

Shopping. Not a tough list. This recipe is gonna require – we need butter, unsalted.

Unsalted butter.

Yes. We’re gonna do four, we need four tablespoons to make two desserts so we’re gonna – you gotta get a cube, obviously. So unsalted butter. Two large eggs; sugar.

And we just get the white, refined sugar, not powdered or anything

Yes, you’re gonna use about four – not confectionery, just granular sugar. We’re gonna use four tablespoons of it.

That’s not a lot.

Well, we’re gonna use bittersweet chocolate.

Bittersweet chocolate.

We need 4 ounces. So you’re gonna buy a, they sell it like a 4-8 ounce bar. And bittersweet, you get it like a Ghirardeli. You’ll see it in the baking aisle.

Okay. So we go to the baking aisle and we’re gonna be looking for something that is resembles the chocolate bar that we’d eat.

Resembles the chocolate bar but it’s used for baking and if you took a bite out of it, obviously it’s…

Not that great.

Not that great. And we need flour. Which you probably already have it on the cupboard but you’re gonna use 2 ½ tablespoons of flour so I’m gonna need some flour. And then lastly, just pick up a good vanilla ice cream, just a pint. You’re gonna use a scoop on each.

Okay. So we’re gonna get a nice good brand that we really like.

Yes. One of those nice vanilla bean sometimes are really good, too.

That’s it?

That’s all we need.

Wow. Okay. I’m excited.

Now, when it comes to baking, I’ve said this all along that I try to avoid being measurement sensitive with my recipes because I don’t want people to get too panicky about whether or not they’ve got the quarter cup, a half cup and so on. And typically, in cooking, it’s not necessary many times but when it comes to baking the measurements are kind of key. So on this particular recipe, I’m gonna say make sure we follow along on the measurements.

Okay. Because it will definitely make a difference in the end on our taste and textures.

You got it.

Okay.

Ready to get started?

Yes. I promise to be faithful to the measurement.

Yes. Exactly. Now, this is a quick tip before we get into it. You could take this, you could do the first four to five steps in advance before dinner.

Okay.

Do it while you’re making a salad or something like that. And then put them off to the side and then just have them there so that when you’re done with dinner all you need to do is pop them into the preheated oven and allow 15 minutes and bring them out. And you’re ready to go, which is kind of nice. I recommend if you do that in advance then while you’re just, you know when you’re finished up with your main course, you can segue into while you’re cleaning the table, you pop these into the oven, while she’s still sitting down. Because I recommend that if you’re cooking for your date, you make sure you do the cleaning, also.

Okay.

While you’re clearing the table, you can have…just throw these in the oven and then when as she’s sitting there sipping on the last glass of wine out comes your beautiful dessert. Limited effort.

Okay. So really you plan the whole dinner really beautifully and creatively.

Yes. It’s a good way to kind of transition into the dessert without having to go into the kitchen and get too crazy. But if you don’t do it that way, it’s not too crazy anyway.
First step, just preheat the oven to 400 degrees. Now, we’re gonna do – most people don’t own a double boiler, including myself. Step one, we’re gonna put, you put, you get a saucepan and then use a metal mixing bowl that fits over the saucepan but doesn’t fall in the pan, just sets on top. And we’re gonna have some water.

Okay. So just kind of inside. Put the water inside the pan.

Yes, we’re gonna put water inside the saucepan. We’re gonna heat the water and basically that’s gonna – the job is to slowly melt the ingredient that you’re gonna put into the mixing bowl.

I get the idea.

That’s a little confusing over – unless we talk about it over the air but it’s basically a saucepan, put a cup of water in the bottom of it. And then we’re gonna have a mixing bowl that fits on top of the saucepan that we’re gonna put our ingredients in and we’re gonna melt it down.

Okay.

So what we’re gonna do is you put the saucepan over low to medium heat, not too hot. And then you’re going to start by – you’re gonna add the chocolate. And you’re gonna just let it slowly melt the chocolate in the bowl.

Okay. So our heat is not really up high. We’re just going slow.

No, no, no. We’re just nice and easy, real slow. And while that’s melting, in a separate mixing bowl, mix together your sugar and flour.

Okay. That shouldn’t be hard. They got some textures that are pretty much the same.

Yes. In the chocolate bowl that we got on the double broiler, double boiler, excuse me. We also want to add our butter. So we’re melting our chocolate and our butter in the boiler.

I think that’s gonna have a great aroma.

Yes. It’s really nice. And again, it’s just a slow process so it’s not something that…it does smell beautifully. In our separate mixing bowl we’ve got our sugar and flour. And then take a third bowl and whisk your eggs. Break your two eggs and whisk your eggs.

Okay. We got them all nice and fluffy. So we really got like the pot going and slowly boiling -

You got three bowls at this point.

Three bowls going at this point.

Then take your flour-sugar mix and whisk it into the egg mixture.

Okay.

What you do to whisk into the egg mixture is you slowly shake the flour-sugar mixture into the egg. Don’t just pour it all at once and then mix with this in all at one time, but actually have a continuous stir as you pour the flour-sugar in. That creates a whisk. It creates an even mixture.

And we won’t have lumps in there if we can keep it going, keep it …

You got it. And don’t be afraid of it. It’s not a hard task there. It’s holding a bowl with one hand stirring with the other.

Okay.

Now, we’ve combined our flour-sugar and our egg mixture. Our butter and chocolate should be melted. Slowly, just stir that around, mixing the two together in the bowl over the boiler. And if you’re melted to an even melt go ahead now and add the.. remove from heat and add the melted chocolate to the egg mixture, in similar fashion. Just pour it in and stir. Now, a lot of sticks to the metal mixing bowl so if you have one of those rubber spatulas, they work really well to get all that chocolate out because chocolate is like gold, you don’t want to leave it in the bowl.

Okay. Leave no chocolate behind.

Leave no chocolate behind. She would cry if she knew that. So we have the basics and now we’ve mixed everything into the bowl. We’re gonna take – these are little cups called – they’re called ramekins. Not everybody owns a ramekin but they’re little basically individual serving dishes.

Okay. Spell ramekin for me.

Ramekin is spelled R-A-M-E-K-I-N.

Okay.

And you’re testing me on that because that’s going off memory. I’m pretty sure I spelt that right.

(Inaudible). This is the thing. We’re gonna tune it out.

I know what they call it, but I don’t know how to spell it.

Well, we want everybody to – in case, they do want to go buy them that at least they can write it down when they see the transcript and (inaudible).

They look like – they’re little white dishes, individual serving dishes.

Okay.

And some people use them maybe to – for adding little mixtures. If it’s not a ramekin, a little Pyrex dish, the smaller ones. Those little individual serving size ones will work the same because they can go in the oven. But the white ramekin has a look to it.

Everybody knows what that is.

Everyone, once you see it you’ll know exactly what it is. You’ll recognize it.

Okay.

So now what we do is we take the two ramekins and we put the chocolate mixture into each one, bring it right up to just below the rim.

Okay.

And you can go to that step right there and set those aside. I like to put a little, I put a little a damp paper towel over them. If I did that before dinner started and I’m thinking boy, it’ll be a good two hours before I’m gonna get to this dessert, I just throw a wet cloth over them so they don’t dry out. But then that’s probably – you might not need to do that.

Okay. Just depending on how long their out.

Just depending on how long you’re leaving them out on the counter.

Okay.

But if we’re going continuous and we’ve got that – reaching that step where we got to the ramekins, put them in the oven, the preheated oven and go for about approximately 15 minutes.

Only 15 minutes? That sounds easy.

Only 15 minutes. What you’re looking for – it’ll elevate. And when you’re looking for the edges to be firm but the center to still be soft. So you’re looking for a cake-like texture on the outside yet if you took your toothpick and you tested the middle, it’ll come up with a soft mixture.

Okay.

So that’s the part of the soufflé that it’s not a cake. That should gonna be moist in the middle not cakey and bready.

Not cakey and bready. Okay. I got that. So it’s about 15 minutes and….

15 minutes and remove from the oven and these things are hot.

Okay.

These little ramekins are hot at that point. So obviously use an oven mitt, towel, whatever you have. And then serve them on a saucer plate.

Okay.

Because you don’t want to serve it direct on the table. It will burn your hand. So set it on to a plate. Serve them on a saucer plate. And then just take a scoop of vanilla ice cream placed right on top. You’ll get a nice instant melt drip coming down. And serve immediately. And it’s that great hot-cold mixture that just plays in beautifully.

Perfect. Perfect. And it’s not as fragile as the other soufflés. So when we do put it on the table we don’t have to worry about it going “poof”.

Yes. And it’s served individually so you’ve got two; one for each person. And then I’m gonna recommend you go with a nice red wine with that dessert. Red wine and chocolate are just a beautiful pair.

Okay. So those are the two combinations we’re really safe with.

Yes. Wine is really great. People tend to get way too technical about wine. It’s a science. I can tell you right now rule number one: don’t get technical about wine in front of your date. You want to turn them off. Get deep into conversation about wine. I meet too many people that get so deep about wine and it’s like look, keep it simple. There are few combinations that are fail-safe. And when you’re shopping for wine just find stuff that you like and their good and don’t be cheap.

We need to take time to go to a winery where we can actually taste something. So we can…-

So that’s always fun. And that used to be something that just took place in Napa, California or in hillsides in France and stuff like that. Now, wine has become such a popular drink that you’ll find wineries in every corner of the planet. And there’s tasting rooms.

And even some of the wine stores they have tasting on certain days. I’m very lucky I live in Rancho Cucamonga, which is actually home to quite a few wineries. And I think they make – at one point, the town claimed to make white, red, blush, every wine that was made – was made in Rancho Cucamonga for a while.

And that’s a great way to do it. They just go out and test them.

Yes.

I mean, people want to know how do I know how to pick a wine? How do I know how to pick a wine? Test them. Taste them. Find out what you like. And have fun doing the research.

Right. Because this is really all about you and who you’re with likes.

Trust me, People say how do I pick it? I got great advice from my father years ago. He said, the key to wine is find the inexpensive bottle that you like. Everybody’s gonna like the expensive one but if you can – if you hone in and you find that good bottle that’s inexpensive, get it and load up on it. Because most likely if it’s that good it won’t be inexpensive next year.

Right. Right. Well, it’s the whole two-buck check line because Trader Joe had this inexpensive wine for a while that people loved.

They sell it by truckloads.

They sell it by the truckloads. And people – everybody experienced and not experienced raved about it. So it’s all about one’s taste. That sounds like a very beautiful, beautiful dessert. Would it be too much chocolate if I added chocolate ice cream instead of vanilla?

I have no trouble with that; chocolate-to-chocolate. It’s coming from a woman. I know what you’re saying. Never too much chocolate in a room.

Never too much chocolate in the room. Absolutely.

No. I hate to generalize. What I’m telling you, I have yet to meet a woman who doesn’t like chocolate. And I hope I never do.

Okay. Well, that’s awesome dessert. Awesome. Only 15 minutes. Nice and warm but we got the ice cream on top so it’s a great dessert. Thank you so much. Listen, you have been listening to the sex chef here on idcdating.com. Idcdating is where we’re creating multicultural and actually multiflavoral relationships every day. Thanks for joining us. Remember ignoring one’s conscience is neither safe nor right. And I’ll talk to all of you guys next time.

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.