Molten Chocolate Cakes

 

Molten Chocolate Cake

Ingredients

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Directions

Preheat oven to 400 degrees and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter. (I just used a cupcake tin)

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

 

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture. 

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. (Julia Child says that you should use a hand mixer for egg whites or whipping cream, I find it works better than a stand mixer also) Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. (My mom says that they are stiff enough if you can hold the bowl almost completely upside down without it running out) 

With a rubber spatula gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. 

Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Optional Garnish:

White Chocolate Ganache:

• 2 cups heavy cream
• 8 ounces white chocolate, chopped

Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.

Satin Chocolate-Mint Sauce:

• 2 ounces unsweetened chocolate
• 4 1/2 ounces semisweet chocolate
• 1/4 cup light corn syrup
• 1/3 cup hot water
• 1 teaspoon mint extract

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving

Enjoy!