Thursday, January 16, 2014
Molten Chocolate Cake
For the past few nights I've been craving chocolate. Not just a regular piece of chocolate, I wanted something decadent, deep and rich. But I couldn't quite put my finger on what I was craving. Until I thought of melted chocolate, and then it clicked (somehow in my mind) - molten chocolate cake!
Now, I have tried to make molten chocolate cake in the past, tried being the operative word. In the past, the cakes have either cooked the whole way through (where's the molten?!) or never set and are just a hot pudding-like mush (what a mess). But this recipe from Food & Wine is perfection. Almost dangerous because at any point, you're only 20 minutes away from an amazingly decadent chocolate dessert.
Molten Chocolate Cake
Yield: 2 servings | Prep time: 10 minutes | Total time: 20 minutes
Ingredients:
- 1/2 stick unsalted butter (2 oz.)
- 2 oz. dark chocolate
- 1 oz. semi sweet chocolate chips
- 1 egg
- 1 egg yolk
- 1 1/2 Tbsp. sugar
- Pinch of salt
- 1 Tbsp. flour
- Powdered sugar for dusting (optional)
Directions:
- Preheat oven to 450°F. Butter two ramekins and set them on a baking sheet.
- In a double boiler, melt the butter with chocolate and whisk until smooth. Set aside and allow to cool slightly.
- In a medium bowl, beat the egg, egg yolk, sugar and salt at high speed until thickened and pale.
- Fold the warm chocolate and flour into the egg mixture.
- Spoon the batter into the prepared ramekins and bake until the sides of the cake are cooked but the center are soft, about 9-11 minutes (remember, you want the cakes to still be molten in the center so they will appear uncooked - this is okay!)
- Let the cakes cook in the ramekins for 1 minute, then cover each with an inverted plate. Carefully turn each over and let cake gently fall onto the plate.
- Dust with powdered sugar and serve immediately.
A confession: You may have noticed, my cake is still in its ramekin. I have strange ramekins that are wider and the bottom and narrower at the top. This doesn't actually affect the quality or flavor of whatever is baked inside of them, but it makes it unlikely that I could remove the molten cake without tearing it...if it ever unmolded in the first place. But I'm here to say, if you can't get your cake out of the ramekin, it's okay, it's still delicious.
Another confession: There's only one picture because I got so absorbed in eating my molten chocolate cake, I couldn't be stopped to take another picture. But I do promise, they were molten in the center and oh so good.
Food & Wine says that the batter can be refrigerated for several hours, then brought to room temperature before baking. I can't speak to experience about this because the 10 minutes I had to wait for my cake was too long. If you try it, let me know how it works!
Enjoy and thanks for reading!
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