February 21, 2003

• Molten Chocolate Cakes

  
  

  
  

  
  

  
  YUM! Hehe, I made these for my honey on V-Day and they turned out great, so I thought I'd share the recipe. ^o^ Or if you're ever in my area, you can drop by and I'll make you some.
  
  Since the batter needs to be frozen before baking, these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze.
  
  Ingredients:
  6 tablespoons unsalted butter, room temp
  12 ounces semisweet chocolate
  5 large eggs, separated
  10 tablespoons sugar
  1/2 teaspoon vanilla extract
  6 chocolate truffles (recipe below)
  
  1) Butter six ring molds measuring 2.5 inches high and 2.75 inches in diameter (custard cups work ok too). Place on baking sheet lined with parchment paper and set aside.
  
  2)Place the chocolate and butter in a medium heat-proof bowl set over a pan of simmering water and heat until melted. (you want the bowl to be large than the rim of the pan/pot, and the water level should be below the bottom of the bowl so that the bowl is being heated by the steam)
  
  3) Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until mixture is pale yellow and thick, 2-3 nins. Stir in vanilla extract. Add the chocolate mixture, and stir to combine.
  
  4) Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. *FOLD* egg-white mixture into the chocolate mixture. (It's important that you don't stir or whisk or else you'll lose the air in the foamy egg whites, which is your leavening agent)
  
  5. Spoon batter into ring molds until half full, and place a truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least one hour.
  
  6. Preheat the oven to 350 degrees. Transfer the baking sheet with the filled ring molds to the oven, and bake cakes for 20-25 mins, r until sides are set but center is still soft. Using a thin spatula, carefully transfer cakes to a serving plate. (if you're using custard cups, just serve in the cups)
  
  Chocolate Truffles
  
  4 ounces semisweet chocolate
  3/4 cup heavy cream
  
  Place the chocolate in a medium heat-proof bowl. Bring the heavy cream to a boil in a small saucepan, and pour over the chocolate. Let sit ofr 5 mins, and stir until thoroughly combined. Place the mixture in the freezer until set, approx 45 mins, stirring every 15 mins. Divide the mixture into six equal parts, and roll each into a ball. Cover truffles with plastic wrap and freeze until ready to use.

  • 2:50 am
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