Individual Molten Chocolate Cakes

Total Time:
37 min
Prep:
25 min
Cook:
12 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), coarsely chopped
  • 11 tablespoons unsalted butter, cut in large pieces
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup plus 2 tablespoons white granulated sugar
  • 5 tablespoons all-purpose flour, sifted
Directions
  • Preheat the oven to 325 degrees.

  • Butter and flour six 6-ounce custard cups.

  • Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.

  • Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.

  • Reduce the speed, and gradually mix in the flour.

  • Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.

  • Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.

  • Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).

  • Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.


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