Sunday, February 18, 2007

Molten Chocolate Cakes

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (use good quality)
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 large eggs
3 large egg yolks
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons all purpose flour
Whipped cream

Preheat oven to 350°F. Butter six 3/4-cup soufflĂ© dishes or custard cups. Dust with cocoa. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream or icecream.

Makes 6 servings.
Bon Appétit
September 2000
March, New York, NY

**Cakes done when there is about a nickel size 'undone' center.
**These can be made in advance. Just stick custard cups on baking tray in fridge. Take out app. 25 minutes before baking to let come to room temp. You could even make them ahead of time (baking and all) and then just zap them in the microwave for 10-15 seconds before serving!


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