Molten Chocolate Cake
Source of Recipe
joyofbaking.com
List of Ingredients
„« 1/2 cup (113 grams) unsalted butter, cut into pieces
„« 6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
„« Scant 1/2 cup (40 grams) unsweetened cocoa powder
„« 1/8 teaspoon salt
„« 2 large egg whites
„« 1/8 teaspoon cream of tartar
„« 2 tablespoons (28 grams) granulated white sugar
Recipe
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Butter 6 to 8 individual molds (use molds that are about 2 inches (5 cm) in diameter and about 1 1/2 - 2 inches (3.75 - 5 cm) deep) and dust the insides with granulated white sugar.
Place on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl over a saucepan of simmering water, melt the butter, chocolate, cocoa powder and salt. Remove from heat and set aside while you whip the egg whites.
Whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 2 tablespoons granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold in the beaten whites into the chocolate mixture, just until incorporated. Do not overmix or the batter will deflate.
Pour the mixture into the prepared molds, filling about 3/4 full. Bake for 4 to 5 minutes or until the outside edges of the cakes are set but the middle still looks a little wet.
Immediately remove from oven and invert onto the center of each serving plate. Carefully remove the mold. Place a dollop of softly whipped cream on top of each warm cake.
Note: You can prepare the chocolate mixture up to 5 hours ahead of time. Simply make the recipe, pour into the prepared molds, cover and refrigerate. Bake just before serving.
Makes 6 - 8 individual cakes
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