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 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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