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Molten Chocolate Cake

Source of Recipe

Bradford Heap, executive chef at Full Moon Grill


List of Ingredients

7 1/2 ounces bittersweet chocolate, chopped
3 3/4 ounces unsalted butter
2 whole eggs
3 3/4 ounces sugar
1 ounce flour


Recipe

Melt chocolate and butter in a simmering double boiler until it reaches 140ºF. Mix eggs and sugar in a bowl until a light yellow color. Sift in flour and mix. Temper egg mixture by whipping 1/3 of chocolate into egg mixture. Then whip remaining chocolate into the egg mixture.

Butter mold rings and dust with flour. Cut parchment paper into squares the size of the molds, and place on bottom of molds. Pour mixture into molds to 2/3-inch deep. Bake in preheated 400ºF oven for 6 to 8 minutes or until chocolate cake lightens in color and crust forms on top of cake.

To serve the cake, roll a kitchen towel and wrap around the warm ring mold, cut around mold with paring knife to loosen cake and then slide a spatula underneath between parchment and cake. Place warm cake on a room-temperature plate and garnish with ice cream and berries. makes four cakes, depending on size of mold.