Chocolate Molten Cake
Seriously my friends… for anyone who loves chocolate, it doesn’t get any better than this! Plus, it’s the perfect dessert for a date or a dinner party because it can be made earlier in the day, then baked right before serving.
CHOCOLATE MOLTEN CAKE
Makes 4 servings
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate
2 egg yolks
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons flour, plus more for for dusting (you can also dust with cocoa powder- I like this because you wont see flour residue when you turn out the cake.)
Preheat oven to 450 degrees. Grease with butter and lightly flour (or cocoa powder) four 5-ounce ramekins or custard cups. Tap out any excess flour/cocoa powder. Set ramekins on a baking sheet.
In a double boiler, over simmering water, melt butter and chocolate. Set aside.
Using a standing mixer or a hand held mixer, on medium to high speed, whisk together eggs, egg yolks, sugar and salt until thickened and pale in color- about 3 minutes.
Stir the chocolate and butter until smooth and quickly fold it into the egg mixture. Add the flour. Gently fold all ingredients together just until combined evenly and not streaky.
Spoon batter evenly into prepared ramekins and bake for 7-9 minutes. The center will still be quite soft but the sides will be set.
Let the cakes cool for 1 minute out of the oven and then cover with dessert plate. Carefully turn each cake over. Let stand for 10 seconds and slowly lift up the mold. Serve immediately. Top with a dollop of whip cream or ice cream and garnish with some mint leaves or fresh berries.
Note: You can make this dessert earlier in the day. Batter can sit for several hours in the refrigerator. Bring to room temperature before baking.
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