Molten Center Chocolate Cakes
Mini chocolate cakes with a soft exterior and a warm, flowing chocolate center. Best served immediately.
Ingredients
70% bittersweet chocolate (cut into 1/4-inch (6-mm) pieces)
5 ounces (150 grams)
unsalted butter (cut into 10 pieces)
10 tablespoons (1.25 sticks)
large eggs
3
large egg yolks
3
sugar
1/2 cup
all-purpose flour (spoon flour into a dry-measure cup and level off)
1/3 cup
Crème Anglaise (page 201)
1 batch
Instructions
1
Step 1
Set a rack in the middle of the oven and preheat to 400°F (200°C).
2
Step 2
Half-fill a saucepan with water and bring it to a boil. Turn off the heat. Combine the chocolate and butter in a heatproof bowl and place over the hot water. Stir occasionally until melted.
3
Step 3
Whisk the eggs and egg yolks together by hand in the bowl of an electric mixer. Whisk in the sugar, then the butter and chocolate mixture. Place the bowl on the mixer and mix on medium speed with the paddle for 1 minute. Remove the bowl and whisk in the flour by hand.
4
Step 4
Fill the molds to within 1/4 inch (6 mm) of the top. Bake for 10 to 12 minutes (unmold one to see how liquid it is), then unmold onto warm dessert plates.
