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Molten Chocolate Cake




Source of Recipe


Internet


List of Ingredients




Ganache Filling:

1/3 cup heavy cream
2 1/2 teaspoons light corn syrup
1/2 cup semi-sweet chocolate, chopped finely

Cake Batter:

2/3 cup butter, softened
1/3 cup semi-sweet chocolate, melted
2 tablespoons unsweetened chocolate, melted
3 eggs
2 egg yolks
1/2 cup all-purpose flour
2/3 cup confectioners ’ sugar


Recipe



Preheat the oven to 375ºF.

Bring the cream and the corn syrup to a simmer and pour over the chopped chocolate. Let sit for 5 minutes and mix until smooth. Place in the freezer until just firm enough to scoop, about 20 minutes. Stir the ganache occasionally while it is in the freezer.

While the ganache is cooling, whisk the butter and the two chocolates together and add to the eggs.

Sift the flour and sugar together and fold into the chocolate mixture.

Butter and flour eight 4-fluid-ounce ramekins. Fill the ramekins with 3 tablespoons batter and make a small well in the center by pushing the batter up slightly on the sides. However, the bottom of the ramekin should not be visible.

Scoop 1 tablespoon of the ganache and place it in the center of each ramekin.

Spoon another 2 tablespoons of cake batter on top of the ganache, making sure to seal it between the two layers of batter. The batter should come up to 1/4 inch from the top of the ramekin.

Bake the cakes in a 375°F oven for 15 to 20 minutes or until the top of the cake springs back lightly to the touch.

Loosen the edges of the cakes before unmolding and place on a small dessert plate.