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Parent Category: Recipes
Individual Chocolate Cakes with Molten Centers
Makes 6 servings
1 cup plus 2 tablespoons unsalted butter
1/2 cup plus 3 tablespoons sugar
8 ounces best-quality bittersweet or semisweet (not unsweetened) chocolate
5 large eggs plus 5 large egg yolks
1/2 cup all-purpose flour
Place a pie plate in the freezer to chill. Position one of the oven
racks in the lower third of the oven and preheat to 400 degrees. Use 2
tablespoons of the butter to grease six 6-ounce (3/4-cup) ramekins or
custard cups. Sprinkle the inside of each with 1/2 tablespoon sugar and
set aside on a baking sheet.
Cut the chocolate and 2 sticks butter into chunks and melt, stirring
occasionally, in a saucepan over low heat. Cool to room temperature.
Spoon 6 tablespoons of the chocolate mixture onto the chilled pie plate
and return it to the freezer until firm, about 10 minutes. Use a
teaspoon to scrape the mixture into six rough balls. Return to freezer.
In a large bowl with an electric mixer, beat the eggs, yolks and
remaining 1/2 cup sugar about 5 minutes, until the mixture is foamy and
pale and falls in ribbons when you lift the beaters. Beat in the flour
just until blended. Stir in the remaining melted chocolate mixture.
Divide half the batter among the prepared ramekins. Place one of the
chilled chocolate balls in the center of each. Top with remaining
batter. Return ramekins to baking sheet.
Bake until cakes are firm around edges but still look a little wet in
the middle, 8-10 minutes (do not overbake). Cool 5 minutes; invert onto
serving plates. Serve warm with ice cream.
