Chocolate Molten Cake
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Gather together 10 to 12 2-inch-high cake rings
2
Cut strips of parchment paper 1 inch wider than the rings
3
Brush both sides of parchment strips with clarified butter
4
Fit inside of cake rings
5
Coat inside of rings with cocoa powder and set aside on a sheet pan
6
Preheat oven to 350 degrees F
7
Melt extra-bitter chocolate over double boiler
8
Whisk softened butter into melted chocolate
9
Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time
10
Sift flours together and fold into chocolate mixture
11
Beat egg whites to soft peaks and add confectioners' sugar
12
Whisk 1/3 of egg mixture into chocolate mixture
13
Fold in remaining whites in 2 additions
14
Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring
15
Freeze until cake batter becomes stiff
16
Approximately 3 to 5 minutes
17
Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter
18
Pipe in enough cake batter to cover the chocolate piece
19
Bake in a 350 degree oven for 20 minutes
20
Afterwards, allow cake to rest for one minute
21
Serve with whipped cream and Bay leaf sauce
22
Boil sugar and water
23
Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture
24
Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves
25
Keep sauce refrigerated
26
Yield: 1 1/2 cups sauce