Molten Chocolate Cake
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
280 g
Bittersweet Chocolate6
Eggs3 cups
Powdered Sugar1 cup
Flour2 cups
Heavy Cream130 g
Semisweet Chocolate1 cup
Light Corn Syrup1 cup
Water (hot)Directions:
1
For the cake: Melt the chocolate and butter together
2
Cool slightly
3
Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar
4
Whisk this into the chocolate mixture then whisk in the flour
5
Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately
6
Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature
7
Turn out of tins immediately onto the plate
8
For the ganache: Heat the cream in a saucepan until boiling
9
Place the chopped chocolate in a bowl
10
Whisking well, pour the hot cream over the chocolate to melt it
11
Cover and chill overnight
12
The next day, whip it up like whipped cream until soft peaks
13
Place a dollop of it on the cake before serving
14
For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water
15
Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat
16
Whisk until smooth and shiny
17
(The sauce can be made up to 48 hours in advance and refrigerated
18
To rewarm, stir over low heat or heat in a microwave
19
) Drizzle this over the cake and plate just before serving