Decadent Chocolate Molten Cakes

Decadent Chocolate Molten Cakes

For those of you who don't know me - I am one of those people who would say that if I could only eat one thing for the rest of my life it would be chocolate. I consider myself quite well versed in the chocolate arena and this recipe is by far the best in the 'dessert' category. You will often find different forms of these decadent cakes on many restaurant menu's, but often chefs 'cheat' by inserting hard chocolate in the center to create the molten. I do not - this is the real deal. It does take practice to bake them the perfect amount - but don't worry, if you over cook them they are still delicious, you just won't get 'molten'. The traditional way to serve them is in a puddle of creme anglaise, which is a smooth creamy vanilla sauce. However, Brian has a crazy addiction to mint chocolate chip ice cream - and it is an amazing accompaniment to these cakes! You could always put a dollop of whipped cream on them instead. I prefer to bake these in small, ceramic ramekins which you can find at any cooking store like William's Sonoma. The original recipe makes 12-15 cakes so I've cut it in half and you can expect at least 6. By far the best cooking chocolate is Valrohna but can be a bit pricey (about $10 a bar) - last night I tested plain old bitter sweet chocolate by bakers secret and although not as good, worked just fine. The key to success are the beating times. Happy eating!

origin - Regan Daley's 'In the Sweet Kitchen'
difficulty - medium to hard

6 oz bittersweet chocolate finely chopped -preferably Valrhona *look for 70% cocoa solids
6 tbsp unsalted butter cut in small pieces
3 large eggs
3 large egg yolks
1/2 cup sugar
1/4 cup plus 1 tbsp all purpose flour

Thoroughly grease ramekins and dust insides well with flour, tapping out the excess. Make sure the entire inner surface of each cup is completely coated. Melt chocolate and butter in a glass bowl over a pot of simmering water until melted. Cool slightly. While the chocolate is cooling beat the eggs, yolks and sugar at medium-high speed until very thick and pale - 10 minutes. Gradually beat in the four a little at a time, making sure each addition is completely incorporated before adding the next. Gradually pour the chocolate mixutre into the batter stirring continuously. Continue to beat until the batter is thick and glossy - 5 minutes. Divide the batter among the prepared cups and refrigerate for 30 minutes covered with plastic wrap. You can make these 24 hours in advance. Preheat the oven to 325 degrees. About 30 minutes before you plan to bake, remove the cakes from the refrigerator. Set the ramekins on a baking sheet and place in the center of the oven. Bake until the edges are set and spring back when touched, but the centers are still wobbly and jiggle slightly when the cups are moved. The cooking time varies greatly depending on the size of the ramekin and your oven temperature. I usually start checking them at 12 minutes. You can put a clean toothpick in the outer edge to check if that portion is cooked. Cool the cakes in the pan for 1 minute and run a thin blade around the edges. Invert onto serving plates, dust with powdered sugar and serve with creme anglaise, ice cream, or whipped cream. The centers should ooze chocolatey goodness when eaten.