Molten Chocolate Cake
When you cut into
these warm cakes, their delectable molten centers flow out.
Serve with whipped cream or vanilla ice cream.
Prep: 20 minutes Bake: 8
minutes
Ingredients:
4 squares chocolate,
chopped
1⁄2 cup butter/ margarine
cut into pieces
1⁄4 cup whipping cream
1⁄2 teaspoon vanilla
essence
1⁄4 cup flour
1⁄4 cup sugar
2 eggs
2 egg yolks
Whipped cream or vanilla
ice cream (optional)
1. Preheat oven to
400°F. Grease eight 6-ounce custard/muffin cups. Dust with sugar.
2. In heavy saucepan,
combine chocolate, butter, and cream; heat over low heat, stirring occasionally,
until butter and chocolate melt and mixture is smooth. Remove from heat. Add
vanilla; Stir in flour just until mixture is smooth.
3 Beat sugar, eggs,
and yolks until thick and lemon-colored. Fold egg mixture, one-third at a
time, into chocolate mixture until blended.
4. Divide batter evenly
among prepared custard cups. Place cups in jelly-roll pan. Bake until edge of
Cakes is set but center still jiggles, 8 to 9
minutes. Cool in pan on wire rack 3 minutes. Run thin knife around cakes to
loosen from sides of cups; invert onto dessert plates. Serve immediately with
whipped cream or ice-cream, if desired.
Tip: You can assemble them up to 24 hours ahead and refrigerate, or freeze up to two weeks.
If you refrigerate the cakes, bake them for ten minutes; if they are frozen, bake for 16 minutes.
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