Thursday, March 25, 2010

Molten Chocolate Cakes

Another delicious treat from the baking class I took. Excuse the messy plate pictured, this was the last of our many desserts that day and we were re-using our plates. I'm happy to report that this is another recipe that I've been able to "master" post-class and create at home. It's surprisingly easy and you can prepare up to step 5 in advance and freeze for future cravings. 
  • 1 stick unsalted butter
  • 6 ounces bittersweet good-quality chocolate (I think I used about 72% cacao)
  • 2 eggs
  • 2 egg yolks
  • ¼ cup sugar
  • 2 T flour

1. Grease 4 baking dishes - you can use ramekins or coffee cups. "Flour" the dishes with a coco powder/sugar mixture or just be boring and use regular flour.
2. Preheat oven to 450 degrees.
3. Chop your chocolate up into small pieces and combine with the butter in a large metal bowl over a pot of near-boiling water (bain-marie). This mixture will melt over time so just give it a stir once in a while.
4. Beat the eggs, yolks and sugar until pale and you can start to see beater marks in the mixture.
5. Combine a small portion of the egg mixture with your chocolate. Then fold this chocolate mixture and the flour into the remaining egg mixture. Do not over mix - just FOLD in until barely combined! Divide the mixture evenly between the ramekins.
6. Bake for 12 minutes, until the sides of the cake are done but the centers are soft. Let the cakes cool for 1 minute and then invert onto a plate.  Let stand for 10 seconds and unmold. The longer they sit the less "molten" they will be, so if you like yours a little more cooked just let it sit for a bit. Top with fresh whipped cream and your choice of fruit. 

^click for detail^

1 comment:

jhnjmn said...

This was excellent. Very Chocolate-y.

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