Anyone else have heart-shaped cookware that they only remember that they own when Valentine’s Day has passed? This is molten chocolate cake…in any shape or size. They’re rather quick to make and you need to make a matching set – now. I needed a new photo (or did I?) so I actually redid a couple for a random Tuesday ‘too bad the kids are at school and we need to eat these while they’re warm’ moment. Below is exactly what I did, for 2 cakes, please also read the instructions at Smitten Kitchen because there’s a definite knack to these. Deb also says that the cups can be made ahead, refrigerated and then baked a minute or 2 longer (haven’t tried this yet) – enjoy!
4 T. (55 g) butter AND 3 oz. (85 g) chopped good bittersweet chocolate
1 1/2 T. sugar AND a good pinch of flaky sea salt
1 egg AND 1 egg yolk
2 t. cocoa
Serving ideas and garnishes – icing sugar, cocoa, whipped cream, ice cream, berries, mint leaves
Preheat the oven to 450 and generously butter 2, 6-ounce ramekins. It’s also helpful if you give the buttered dishes a dusting of cocoa and then tap any excess out.
Put the butter and chocolate together in a microwave safe bowl and heat in 30 second increments until the chocolate is about two-thirds melted, then whisk the mix until the chocolate has completely melted and it’s well combined. The idea is that this mix is smooth and lovely, but barely warm.
Whisk in the sugar and salt, then whisk in the egg and extra yolk and whisk a good 20 to 30 times until the batter is glossy and slightly lightened – this is important. Lastly add in the cocoa and whisk again until combined.
Scrape the batter evenly into your 2 prepared cups and bake for about 8 minutes – this is what works for me. Transfer the cups to a cooling rack for about 3 minutes, then carefully, using oven mitts and your chosen serving dishes, flip the cakes out onto individual plates. Garnish as you wish, serve straight away, and allow your eyes to roll into the back of your head.