Mind Caviar
"Any month whose name contains the letter a, e, or u is the proper time for chocolate."
-- Sandra Boynton (1982)

Mind Caviar, Vol. 3 Spring Issue, 2002

Mind Caviar loves nothing better than "Food, Sex, Literature and Art". If you are a gourmand and appreciate Russian caviar, fine wines, pate, truffles and decadent desserts, may we suggest you visit our sponsors? Click the on graphic for the feast of a lifetime...

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Warm Chocolate Truffle Cake
by Freddy

Here's a recipe of the most erotic kind. Though it sounds heavy, it's really quite elegant and light. I make it frequently for the wife. When served warm, the melted truffle center oozes out. A very seductive dish, and really simple to make. Make sure you serve it to that someone special. 

To complete the experience, we always add a sweet, sparkling dessert wine, such as a Pouilly-Fuisse'. But the best dessert wine for this indulgence (or indeed, any dessert as decadent as this) is an Il Falchetto D' Asti. It's very sweet and can hold its own with the strong taste of the chocolate and sugar.

I guarantee the sex that follows will be divine!

5 ounces bittersweet chocolate
1 1/4 stick unsalted butter, cut into small pieces
3 eggs, room temp
3 egg yolks, room temp
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Hershey's Kiss® sized chocolate truffles (available at any Trader Joe's)
Ice cream or fresh whipped cream (optional)
Fresh raspberries (optional)

1. Preheat oven to 350 degrees. 

2. Coat an oversize muffin pan (4" in diameter, 2" deep X 8) with oil. Line bottoms with waxed paper cut into round shapes to fit. 

3. Melt the chocolate and butter together in a double boiler. Once melted and mixed together, put aside to cool for about 5 minutes.

4. In a mixer with paddle attachment (or hand-held mixer with large bowl), beat together eggs, egg yolks, and sugar until tripled in volume at highest speed. Turn to low speed and scrape in chocolate slowly until just combined. 

5. Fold in flour with rubber spatula and spoon enough mixture into each muffin cup to support a truffle in the center. Place one truffle in center of each cup on top of batter and cover with remaining batter. 

6. Bake 12-13 minutes until cakes begin to pull away from the sides, then remove from oven and let stand 10 minutes. Invert cakes onto small plates and scoop a little ice cream or whipped cream over and serve. 

For an extra touch, add some fresh raspberries.
A Delicious Addition

Looking for another intriguing twist? Make two double espresso shots from a good quality coffee bean. We like 100% Kona and you can get the real thing from www.alohaislandcoffee.com. Mix the espresso shots with a spoon of warm chocolate syrup. Hershey's® makes it in squeezable bottles which you can microwave for about 10-15 seconds. 

Add a scoop of homemade ice cream and drizzle the chocolate espresso mixture around the truffle cakes and over the ice cream. Just the scent of this will cause your clothes to fall off.

Easy Homemade Ice Cream

To make homemade ice cream, do the following:

1. Get yourself an ice cream maker (www.cooking.com has them for 50 bucks).

2. In a medium size bowl, mix two slightly beaten eggs and 3/4 cup sugar, and beat until about triple in size. A Kitchen Aid® is very helpful here.

3. Add 2 cups heavy whipping cream, one cup milk, a teaspoon of vanilla extract. I sometimes grind some vanilla bean and put that in, as well. Mix until well-blended (about 2 minutes).

4. Pour into ice cream maker. Ice cream is done when it begins to overflow the top of the ice cream maker.

5. Place ice cream container into freezer for another hour before serving to harden.

~ Freddy of "Freddy and Eddy"

Visit Freddy at Freddy and Eddy an adult Web site dedicated to all couples. Who are Freddy & Eddy? They are a married couple who love to constantly explore the wonders of human sexuality. Freddy is the husband, Eddy the wife. They have a great site, so check it out! A Mind Caviar recommended pick that you just can't miss.

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