Freddy and I have been craving something sweet since dinner tonight. I generally crave something chocolate. So, I satisfied both when I found this recipe for Molten Chocolate Cake from Food and Wine magazine via recipezaar. I don't have ramekins, so I used a cupcake pan (about 4 cupcakes-worth) and decreased the bake time to about 8-9 minutes.
These were absolutely drool-worthy! And super easy. I topped mine with extra chocolate syrup (hey, why not?), caramel sauce, and some chopped walnuts. Freddy did the same and inhaled his.
These were absolutely drool-worthy! And super easy. I topped mine with extra chocolate syrup (hey, why not?), caramel sauce, and some chopped walnuts. Freddy did the same and inhaled his.
Molten Chocolate Cake
Serves two
Ingredients
2 ounces unsalted butter, plus more for buttering
3 ounces bittersweet chocolate
1 large egg
1 large egg yolk
1/8 cup sugar
1/2 pinch salt (yes, I know... I halved the original recipe)
1 tablespoon all-purpose flour, plus more to use for dusting
Instructions
Preheat oven to 450 degrees. Butter and flour two ramekins, tap out excess flour. Melt butter with the chocolate in a double boiler set over simmering water. Beat the whole eggs, egg yolks, salt and sugar at high speed until pale and thickened. Whisk the chocolate and butter until smooth. Fold it quickly into the egg mixture along with the flour. Spoon into ramekins.
Place the ramekins on a baking sheet and bake for 12 minutes or until the sides of the cakes are firm but the centers are still soft. Watch the cakes as baking them longer than 12 minutes results in them baking completely through. Let them cool for one minute. Run a knife around the edge of the cakes then invert them onto a plate. Let them sit for a few seconds before unmolding. Serve right away.
No comments:
Post a Comment