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Warm
Soft Chocolate Cake |
This
is similar to Carol’s Molten chocolate cake recipe. Not quite
as nice, but easier.
Makes 4 individual cakes.
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; butter and flour
them again; set aside.
Place butter and chocolate in the top of a double boiler or heat-proof
bowl set over a pan of simmering water, and heat until the chocolate
has almost completely melted.
Beat together the eggs, yolks, and sugar until light and thick.
Add melted chocolate mixture; beat to combine. Quickly beat in flour
until just combined. Divide batter evenly among the molds.
Heat oven to 450º. Place filled molds on a 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.
-Kate
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