Warm Chocolate Cake
© Spirit Media 2004-2008 All Rights Reserved
Oozing Chocolate Cakes
This is one of those recipes that never fails to provoke moans and groans from chocolate lovers. Many of you have probably tried this in a restaurant, the little, rich chocolate cake with a lava-like, liquid chocolate center and wondered if you could recreate it at home. Not only is this recipe simple, but it's almost foolproof. Buy the best quality chocolate you can afford.
4 ounces good quality semisweet chocolate
1/2 cup (1 stick) unsalted butter
2 eggs
2 egg yolks
1/4 cup all-purpose flour
1/4 cup plus 1 tablespoon granulated sugar
1/4 teaspoon salt
Preheat oven to 375 degrees F.
In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.
In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible so be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
Butter and flour 4 individual 1/2 cup ramekins, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins.
Place ramekins in the middle rack of the oven and set timer for 9 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary. Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade. Serve with a spoon.
Yield: Serves 4
Published: 01/26/06
© Spirit Media 2004-2008 All Rights Reserved
