Molten Chocolate Cakes

PrincessMushroom posted this Vegetarian Dessert 8 months ago.

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Before you begin

Prep time:
Cook time:
Yields:

Additional information:
I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet.

Ingredients

  • 1 stick (4 ounces) unsalted butter, plus more for buttering
  • 6 ounces bittersweet chocolate, perferably Valrhona, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons all-purpose flour, plus more for dusting

Directions

  1. Preheat the oven to 450 degrees. Butter and flour four 6-ounce ramekins, tapping out the excess. In a double boiler set over simmering water, melt the butter with the bittersweet chocolate.

  2. In a medium bowl, using a handheld electric mixer, beat the whole eggs with the egg yolks, sugar and salt at high speed until the mixture is pale and thickened.

  3. Whisk the melted chocolate and butter until blended. Quickly fold the chocolate mixture and the 2 Tablespoons of flour into the egg mixture. Spoon the cake batter into the prepared ramekins and set them on a baking sheet. Bake for 12 minutes, or until the sides of the chocolate cakes and firm but hte centers are still soft.

  4. Let the chocolate cakes cool for 1 minute, then run a knife around the edge of each cake. To remove the cakes from the ramekins, cover them, 1 at a time, with an inverted dessert plate and turn the ramekins over onto the plates. Let the cakes stand that way for a few seconds before unmolding them. Serve the molten chocolate cakes while they are still warm.

  5. The suggested wine pairing is port.