Molten Chocolate Cakes2013-05-15
- Yield : 6 cakes
- Servings : 6
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 2:00 h
There are plenty of desserts to choose from for special occasions. Anything chocolate will of course bring many running to the dessert spread and when you add the word molten it can be a stampede. Molten chocolate cakes are a favorite of restaurants. Flourless chocolate waffle cake is an example of popular variation on the standard molten chocolate cake. We took a basic recipe from a Saveur magazine and made some changes. Needless to say the mention of dark bittersweet chocolate can have an interesting effect on people. We spiced it up with some Captian’s Morgan Rum and added a hint of coffee flavor. If you are looking for a easy to make decadent chocolate lover dessert you can never go wrong with a Molten Chocolate Cake. Enjoy!
Molten Chocolate Cakes – Recipe
- 2 oz. semisweet chocolate, finely chopped
- 1 tbsp. Captains Morgan Spiced rum
- 3 tbsp. heavy cream
- 8 tbsp. unsalted butter, plus more for greasing
- ¼ cup flour, plus more for dusting
- 6 oz. bittersweet chocolate
- ½ cup sugar
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 3 eggs
- Confectioners' sugar
- 1 teaspoon instant espresso
Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Begin to slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. After 15 minutes stir and let chill again. Divide chocolate mixture into 6 portions using a small melon or teaspoon scoop. Shape each portion into a ball; refrigerate again until chilled.
Preheat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, coffee and eggs with a hand mixer on medium-high speed until thick and pale yellow in color, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
To serve, run a knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately. We put a plate on top of the ramekin and hold both together and flip. Works great.
You can drizzle some more rum on these if desired.
Adapted from a recipe by chef Jean-Georges Vongerichten found here