Molten Chocolate Cakes
Source of Recipe
*I really don't know*
Recipe Introduction
I've made these up a day in advance. I've also frozen the batter in the cups before baking. I just set them out before guests arrive and let them defrost a little bit. You might have to cook a minute longer.
Serve with your favorite whipped cream or ice cream... Maybe a drizzle of wet sundae nuts?
List of Ingredients
4 Semi Sweet chocolate baking squares,chopped (I've used 3/4 cup of chocolate chips with good results)
1/2 cup butter, cut into pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup sugar
2 large eggs
2 large egg yolksRecipe
Preheat oven to 400 degrees F.
Grease eight 6-ounce custard cups and dust with granulated sugar.
In heavy 3-quart sauce pan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.
Remove from heat.
Add vanilla. With a wire whisk, stir in flour just until mixture is smooth.
In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.
Fold egg mixture, one-third at a time, into chocolate mixture until blended.
Divide batter evenly among prepared custard cups.
Place cups on in jelly-roll pan. (you don't need water in the pan)
Bake until edge of cake is set but center still jiggles, 8 to 9 minutes. (Let it jiggle!! Don't over bake it. It will continue to cook a little while cooling for those 3 minutes... so just leave it alone)
Cool in pan on wire rack for 3 minutes.
Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
Serve warm
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