Since the Accidental Locavore has been on a chocolate theme lately, here’s a really easy, incredibly good, molten chocolate cake recipe. I originally saw it done on Martha Stewart years ago, and have been making it ever since to rave reviews. I usually make them before guests come, and keep them in a cool place until ready to bake. Make sure you use the best chocolate you can find. The other secret is to use small metal brioche tins, they cook much quicker than ceramic ramekins. Makes 4 individual cakes (but the recipe can easily be doubled). It’s great served with good vanilla ice cream and fresh raspberries. This is adapted from Martha Stewart, and John Georges Vongerichten.
- 8 tablespoons (1 stick) unsalted butter, plus more for molds
- 2 teaspoons all-purpose flour, plus more for dusting molds
- 4 ounces bittersweet chocolate, preferably Valrhona
- 2 large whole eggs
- 2 large egg yolks
- 1/4 cup sugar
Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour and set aside. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has melted.
In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. If you’re making these ahead of time, set aside in a cool place until ready to cook (usually right after you’ve cleared the table).
Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately and enjoy.
In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. If you’re making these ahead of time, set aside in a cool place until ready to cook (usually right after you’ve cleared the table).
Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately and enjoy.
{ 1 trackback }