• Cook with Love and Kosher Salt

     

chocolate molten cake

Don’t look at the photo and judge poorly.  The ice cream kind of squished the cake down.  Also, my cakes were a little undercooked (but yummy) and Zach ate the perfect one before I could photograph it!  Anyway, in my opinion, nothing can beat a chocolate molten cake that is rich, dark, decadent, and oozing with chocolate love as you dig in.  My entire family takes true delight in these little warm cakes.  Andy is most vocal, forever begging me to make them and I figured now was a terrific time since Valentines Day is around the corner.  Unlike many a molten cake, these are not simply under-baked cakes.  Instead, each one contains a little ball of ganache (solid chocolate and heavy cream) that turns to liquid chocolate as it cooks.  Deeelicious.  Chocolaty, smooth, moist and so so good were the comments the other night when I served them up.  I invited Jodi, Zach and Lauren to come and help us with the tasting.  When I asked the room if blog-worthy, I got a very loud, collective and resounding YES.  As I said, perfect for Valentines Day or really any time to make those you love feel very loved.  Including yourself!

We all ate ours with ice cream.  Most of us with vanilla or chocolate chip (my fave) but a few (my boys) with chocolate ice cream which is just too much for me…but might be nice for you!  Home-made whipped cream would also be nice.

Remember that you need to prep the ganache before you begin.  Give yourself a 30 minute head start – in preparing this recipe 0r make the ganache the day before so it sets up.

OK and lastly, you can use 6 oz ramekins or the little silver disposable cups from the supermarket (these actually worked best).

chocolate molten cakes (slightly adapted from Saveur Magazine #135 – recipe originally adapted from Jean-Georges Vongerichten):

This recipe makes 6 cakes – I doubled for 12 and I rec that you do too!

2 oz. semisweet chocolate, finely chopped
3 tablespoons heavy cream
8 tablespoons (1 stick) unsalted butter, plus a little more for greasing
1/4 cup flour
6 oz. bittersweet chocolate
1/2 cup sugar, plus extra for ramekins
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3 eggs
confectioners sugar, freshly whipped cream and/or ice cream

Put semisweet chocolate into a bowl and set aside.  Heat the cream in a small saucepan over medium heat until it begins to simmer.  Pour the hot cream over the chopped chocolate and let sit for about a minute.  Stir slowly until smooth and cover with plastic wrap and refrigerate until chilled.  Once chilled (and solid), divide the chocolate into 6 portions and roll each into a small ball and place back in the fridge.

Preheat the oven to 425 degrees.  Grease (with melted butter) the bottom and sides of each ramekin or metal cup and then coat with sugar (the bottom and sides) tapping out the excess.  Place on a baking sheet and set aside.

Melt the butter and bittersweet chocolate in a small saucepan over medium heat.   Heat until just melted (we are not cooking it) and then remove from the heat and let cool for 10 minutes.

In a large bowl, beat together the sugar, vanilla, salt and eggs – you can beat with a hand mixer on medium high speed until thick and pale- about 5-7 minutes.  Or with whisk attachment of stand mixer, beat until thick and pale – about 7-10 minutes.

Remove from mixer and fold in melted and cooled chocolate mixture.  Next add the flour and again, fold until smooth.

Fill each ramekin or cup with batter – about 3/4’s full.  Place a ganache ball on top and then cover with a little more batter to almost reach the top.

Bake until just set – the recipe calls for 15 minutes – but I pulled mine at 20.  Might need 22 minutes – but check often – and rotate pans.

When done, they will look slightly dry on the top and will have pulled away on the sides.  Its a little tricky – but even if undercooked or overcooked (then def serve with ice cream) – they will be delicious.

Let sit for about 4-5 minutes then run a knife around the edge of each ramekin – place a serving plate on top and invert the cake.  Dust with confectioners’ sugar and serve immediately.

Serve with ice cream or freshly whipped cream for an added treat.

And oh, if very undercooked and they plop like pudding, place in a martini glass and a spoon and a little whipped cream.  Just as good so try!

Enjoy-

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2 Comments

  1. Yum, that looks like chocolate heaven. I hope you’ll come by and link this up to Sweets for a Saturday #4. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html

    Reply
  2. Cindy Sherman

    6 years ago

    It just looks too tempting. I am on the South Beach Diet but always have one day a week when I can enjoy something nice and sweet. Cindy

    Reply

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