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Molten Chocolate Cakes This recipe is modified from one on the FoodTV website. It was originally provided by Emeril Lagasse. It's very easy to prepare. Enjoy...
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Ingredients:
1/4 pound
unsalted butter,
6 ounces semisweet chocolate, broken into pieces*
2 tablespoons heavy cream
2 tablespoons confectioners' sugar
3 large
eggs
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
2 tablespoons all-purpose flour
Directions:
Preheat oven to 450°F .
Butter and flour 6 (4-oz) ramekins or baking dishes. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering water, melt 1/4 pound butter with the chocolate, cream and powdered subar, stirring until smooth. Remove from the heat.
Note: This step may be done in a glass bowl in a microwave. If so, use medium power for 2 to 2 1/2 minutes. Stop and stir it a couple of times. Don't over heat so the chocolate burns.
In a mixing bowl, wisk together the eggs, sugar vanilla and salt until light and fluffy. In a Kitchenmaid mixer this takes about 3 minutes on high.
Sift flour into the egg mixture and fold together.
Fold the chocolage mixture into the egg mixture.
Divide among the prepared dishes and bake until the sides of the cake or set and cracks begin to appear in the top. This will take about 12-13 minutes.
Note: The top should give a little bit when pressed with medium pressure. The mixture inside will still be slightly molten.
Remove from the oven and let cool for a couple of minutes. Place the ramkins on a plate and add a dollop of whipped cream.
These also can be refrigerated (cover with plastic wrap). When ready to serve, remove plastic wrap, microwave for 10-15 seconds each and then add whipped cream.
NOTE:
I prefer Valrhona Le Noir chocolate -- it's 56% cocoa solids, making it a semi sweet chocolate. I think bitter sweet bars (e.g. 70% cocoa solids) are a bit too much in this recipe.