Serve these elegant, warm, oozingly softchocolate mini cakes with a scoop of caramel or vanilla ice cream.
Recipe: Warm, Soft ChocolateCakes
1/2 cup unsalted butter, plus additionalbutter to grease molds
In the top of a double boiler set oversimmering water, heat the butter and chocolate together untilthe chocolate is almost completely melted. While that’s heating,beat together the eggs, yolks, and sugar with a whisk or electricbeater until light and thick.
Beat together the melted chocolate andbutter, it should be quite warm. Pour in the egg mixture, thenquickly beat in the flour, just until combined.
Butter and lightly flour four 4-ouncemolds, custard cups or ramekins. Tap out the excess flour, thenbutter and flour them once again. Divide the batter among themolds. (At this point you can refrigerate the desserts untilyou are ready to eat, up to several hours. Bring cakes back toroom temperature before baking.)
Preheat the oven to 450°F (230°C).Bake the molds on a baking tray for 6 to 7 minutes; the centerwill still be quite soft but the sides will be set.
Invert each mold onto a plate and letsit for about 10 seconds. Unmold by lifting up one corner ofthe mold; the cake will fall out onto the plate. Serve immediatelywith a scoop of caramel or vanilla ice cream.
4 ounces bittersweet chocolate
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 teaspoons all-purpose flour, plus more for dusting butteredmolds
Makes 4 individual cakes.
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