Monday, May 11, 2009

Molten Chocolate Cake

This is one of my step-father-in-laws favorite recipes, we can usually count on having it every time we get together. Considering its apparent sophistication it is quite an easy recipe. You are basically under cooking a mini chocolate cake. I have seen, and made, recipes that call for a chocolate or ganache filling, that help with the molteness, but I've found this recipe works great with out much preparation. I use the Jean-Georges Vongerichten recipe from this site.

Molten Chocolate Cake
1 stick butter
4 oz bittersweet or dark chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 tsp flour

Pre heat oven to 450 deg. Butter and flour four 4 oz. ramekins.

Melt the chocolate and butter in a double boiler.

In a separate bowl, mix the eggs, yolks and sugar until combined and slightly pale.

Slowly pour in the chocolate mixture and stir to combine.

Add the flour and stir to combine.

Divide the batter between the ramekins.

Cook for about 8 - 10 minutes, turning once, until the cake is cooked around the edges but still soft in the middle. Remove from the oven and let cool for about a minute. Run a knife around the edge to loosen.

Then flip over onto a plate. Top with powdered sugar.


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