Molten Chocolate Cakes
Description
I own a set of heart-shaped ramekins, and I try to use them for a special dessert every Valentine’s. These cakes fit the bill perfectly! but the recipe makes 8, so I have a few (cooked) in the freezer, and Brock and I also shared (and loved) a cold one a couple of days later – they’re pure chocolate goodness, the only thing you can do wrong is think that you can get through a whole one by yourself. This is directly from ‘The Complete Canadian Living Baking Book’ – enjoy!
Ingredients
Molten Chocolate Cakes
Truffle – make the day before and freeze
4 oz. bittersweet Callebaut chocolate, chopped
1/3 c. whipping cream
2 T. Irish Cream liqueur (or 1 t. vanilla)
Carefully microwave the chocolate in a medium bowl on low, stirring every 30 seconds or so until melted. Carefully heat the cream until very warm (either in a small saucepan or in the microwave) , but not boiling and then pour over the melted chocolate. Add the Irish Cream and whisk until smooth. Refrigerate for about an hour until the mixture firms up, then scoop and quickly roll the chocolate into 8 even balls (mine were 27 g each), freeze until firm, then put them in a sealed container in the freezer until you need them.
Cakes – makes 8 (3/4 c/175 mL) portions
softened butter and sugar for the individual ramekins
1/2 c. butter, softened
12 oz. bittersweet Callebaut chocolate, chopped
3/4 c. sugar
4 eggs AND 4 egg yolks
1 T. vanilla
1 c. flour
whipped cream and/or berries for serving
Instructions
Use no more than 1 tablespoon of soft butter to grease each ramekin, line the bottoms with parchment (yes, I cut out hearts), then sprinkle each cup with about 1 teaspoon of sugar. Set prepared cups on a baking sheet lined with parchment, preheat the oven to 350 and set the cups aside.
Carefully microwave the butter and chocolate in a medium bowl on low, stirring every 30 seconds or so until melted. Whisk well to combine and then allow the mixture to cool to room temperature.
In a large bowl – I used my electric mixer – beat together the sugar, eggs, and egg yolks until thickened and lighter in color – this will take about 5 minutes. Fold in the cooled chocolate mixture and vanilla, and then carefully stir in the flour. Spoon half of the batter into your prepared cups, drop in a frozen truffle, and then fill each cup with the remaining batter. Bake for about 22 minutes until the centers are sunken, soft and shiny. Allow the cakes to cool in their cups for 2 minutes, use a knife to gently unstick the edges, turn the cakes out onto individual serving plates, remove the parchment, garnish as you would and dive in!
- Category: Cakes, Makes-ahead
