Because sometimes you just need a sinfully good dessert, I'm throwing this one in here. It's the best taste/effort ratio ever for baking, and people love it. I mean, chocolate molten cakes... What's not to love?! The original recipe appeared in Bon Appetit Magazine, but I've adapted it considerably over time. This recipe makes exactly two little cakes. A lot of the recipes for some reason make too many servings, but this one can be doubled if needed. These are also perfect for relaxed entertaining because the batter can be made ahead, and bakes fairly quickly at the end of your meal.My next revision will be to try a healthier version using a sugar alternative like succanat. If you attempt it please let me know how it goes!
Ingredients
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces (4 tbsp) bittersweet (not unsweetened) or semisweet chocolate (chopped bulk chocolate or use chocolate chips)
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Spices (optional -- cinnamon, ginger, cayanne, mace all work)
Ingredients
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces (4 tbsp) bittersweet (not unsweetened) or semisweet chocolate (chopped bulk chocolate or use chocolate chips)
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Spices (optional -- cinnamon, ginger, cayanne, mace all work)
Powdered sugar
Mint (optional)
Real vanilla bean ice cream (optional)
Note: It is crucial to use good quality chocolate. I'm loyal to Guittard semi-sweet chocolate chips.
Procedure
Butter and dust with sugar two 3/4-cup ramekins or custard cups.
Procedure
Butter and dust with sugar two 3/4-cup ramekins or custard cups.
Whisk cocoa and sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. At this point, you can add spices if you'd like to get creative. I use about a 1/2 tsp cinnamon along with a pinch of cayanne usually.
Divide batter between prepared ramekins. (Can be made 1 day ahead. Cover separately; chill.)
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny, about 18 minutes.
Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over; garnish with mint and serve with ice cream if you'd like.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny, about 18 minutes.
Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over; garnish with mint and serve with ice cream if you'd like.
Yummy. These sound so good!! I can't wait to see how the alternative sugar works out.
ReplyDeleteI love to make spiced versions, especially with cinnamon and cayenne. I wonder what cardamom-curry would taste like?
ReplyDeleteCan you say "YUM!" That looks delicious! I will have to give that a try or two...or three! :)
ReplyDelete