Many restaurants feature some version of a chocolate cake that contains a warm, puddinglike center that oozes chocolate. For the finest taste, use Valrhona chocolate, which contains 65 percent pure cocoa butter. Brioche tins will give these cakes an elegant shape, but custard cups or ovenproof ceramic ramekins will also work.
Because this cake should be eaten warm, prepare the batter in advance and preheat the oven while dinner is served. When the main course is completed, place the filled tins in the oven. The cakes require only a few minutes of baking time. To serve, top with chocolate spiral garnishes and mocha cream and dust with confectioners' sugar.
RECIPES
Molten Chocolate Cakes
Makes 6 individual cakes
Ingredients:
- 3/4 cup unsalted butter, plus more for buttering custard cups or ramekins
- 1/4 cup all-purpose flour, plus more for dusting custard cups or ramekins
- 6 ounces semisweet chocolate, preferably Valrhona
- 3 large whole eggs
- 3 large egg yolks
- 1/3 cup sifted confectioners' sugar, plus more for garnish
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- Mocha Cream (recipe follows)
- Chocolate spirals (recipe follows)
Directions:
- Butter and lightly flour six 6-ounce molds, custard cups or ramekins. Tap out excess flour; set aside.
- In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate. Heat until chocolate has almost been completely melted.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, egg yolks, confectioners' sugar and vanilla on high speed for 5 to 7 minutes, or until the eggs become thick and pale yellow.
- Add melted chocolate mixture and beat to combine. Sift the flour and cocoa over the chocolate mixture; beat on low speed just until combined. Divide batter evenly among the molds, custard cups or ramekins.
- Preheat oven to 400 degrees F. Place filled baking dishes on a baking sheet and bake for 10 to 12 minutes, or until the sides have set but the centers remain soft.
- Invert each dish onto a plate and let rest for 5 minutes. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve with Mocha Cream and chocolate spirals. Garnish with confectioners' sugar.
Mocha Cream
Makes 1/2 cup
Ingredients:
- 1 teaspoon instant espresso powder
- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
Directions:
- In a small bowl, dissolve the espresso powder in 1 teaspoon hot water.
- In a chilled bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream, sugar, cocoa powder, vanilla extract and espresso mixture on medium-high speed until soft peaks form. Use immediately or transfer to the refrigerator until ready to garnish cakes.
Chocolate Spirals
Ingredients:
- 6 ounces semisweet chocolate
- 1 tablespoon vegetable shortening
Directions:
- In the top of a double boiler or heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening over low heat. Once melted, cool the mixture slightly.
- Place the mixture in a plastic resealable bag. Snip off one corner of the bag. Pipe spiral designs directly onto a baking sheet lined with waxed paper. Let designs stand until dry; peel garnishes from the waxed paper. For best results, do not chill the chocolate spirals.
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