Molten Chocolate Cakes
This is my first attempt at "blogging". The idea of keeping a record of some of my favorite recipes and writing about my successes and mishaps and allowing others to join in is hugely appealing. My first recipe is one that took three tries and three recipes and luckily, the third was the charm! The result is an intense chocolate cake with just the right spongy texture and the perfect amount of molten chocolate in the center. We did these for an enrichment activity and they were a huge hit! The best thing is the ease of preparation and how quickly they can be put together. I also like that this recipe only makes 2 and can be made ahead.
Molten Chocolate Cakes
Serves 2
2 T. butter, plus more for pans
1/3 c. confectioners sugar, plus more for pans and serving
2 oz. semi-sweet chocolate, broken in pieces
1 large egg
1 large egg yolk
pinch salt
3 t. all purpose flour
Preheat oven to 400 degrees. Butter two 6-ounce ramekins (or 2 cups of a standard size muffin tin), then dust with confectioners sugar. Place butter and chocolate in a microwave-safe bowl and microwave on high at 20 second intervals, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, and salt. Add chocolate mixture; whisk to combine. Add flour and whisk just until combined (do not overmix!). Pour batter into prepared pans.
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10-12 minutes (do not overbake!) Cool 10 minutes on a wire rack. Run a knife around inside of pans to loosen. Invert cakes onto serving plates and dust with sugar; serve immediately.
*If you want to double or triple this recipe, just add 3 minutes or so to baking time. To make ahead, cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14-16 minutes.
Serves 2
2 T. butter, plus more for pans
1/3 c. confectioners sugar, plus more for pans and serving
2 oz. semi-sweet chocolate, broken in pieces
1 large egg
1 large egg yolk
pinch salt
3 t. all purpose flour
Preheat oven to 400 degrees. Butter two 6-ounce ramekins (or 2 cups of a standard size muffin tin), then dust with confectioners sugar. Place butter and chocolate in a microwave-safe bowl and microwave on high at 20 second intervals, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, and salt. Add chocolate mixture; whisk to combine. Add flour and whisk just until combined (do not overmix!). Pour batter into prepared pans.
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10-12 minutes (do not overbake!) Cool 10 minutes on a wire rack. Run a knife around inside of pans to loosen. Invert cakes onto serving plates and dust with sugar; serve immediately.
*If you want to double or triple this recipe, just add 3 minutes or so to baking time. To make ahead, cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14-16 minutes.
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