Rich Chocolate Lava Cake (Printable)
Decadent individual chocolate cakes with molten centers
# What You'll Need:
→ Produce
01 - 2 medium russet potatoes, peeled and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 2 medium carrots, diced
→ Meat
06 - 1 pound ground beef
→ Canned Goods
07 - 1 (14.5 ounce) can diced tomatoes
08 - 1 (8 ounce) can tomato sauce
09 - 1 (6 ounce) can tomato paste
→ Broth & Seasonings
10 - 4 cups beef broth
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon dried basil
14 - 1 teaspoon dried oregano
15 - 2 bay leaves
# Directions:
01 - Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
02 - Add the diced onion, minced garlic, celery, and carrots to the pot with the beef. Cook for 5-6 minutes until vegetables begin to soften and onion becomes translucent, stirring occasionally.
03 - Stir in the diced tomatoes (with juices), tomato sauce, tomato paste, and beef broth. Mix well to combine and ensure tomato paste is fully dissolved.
04 - Add salt, pepper, dried basil, oregano, and bay leaves. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
05 - Stir in the cubed potatoes. Return to a simmer, then cover and cook for 20-25 minutes until potatoes are tender when pierced with a fork.
06 - Remove bay leaves and discard. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle hot into bowls and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in under 10 minutes but tastes like you spent hours on it
- Fresh basil pesto freezes beautifully so you can capture summer flavor for months
- This recipe uses a clever trick to keep the pesto vibrantly green without blanching
02 -
- Never use a blender for pesto or the friction will turn it brown and bitter
- Processing the cheese with the nuts instead of adding it later prevents gritty texture
03 -
- Make pesto during peak basil season and freeze enough to last through winter
- The secret to restaurant quality pesto is using just enough oil to bind everything together