P. 1
Dark Molten Chocolate Cakes

Dark Molten Chocolate Cakes

|Views: 2|Likes:
Published by xwh92

More info:

Published by: xwh92 on Aug 02, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOCX, PDF, TXT or read online from Scribd
See more
See less

08/02/2011

pdf

text

original

Dark Molten Chocolate Cakes

INGREDIENTS
y y y y y y

170 g BAKER'S Dark Bittersweet Chocolate Baking Bars 140 g butter 190 g powdered sugar 60 g flour 3 whole eggs 3 egg yolks

DIRECTIONS
1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes( or you can just use any muffin tray(:. Place on baking sheet. 2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups ( or you can just use any muffin tray(: ). 3. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.

Make sure not to overcook, when the top puffs up and there is no longer visible batter its time to take out. I greased the ramekins with butter and dusted with cocoa powder and sugar, they slipped right out!
1. 2. 3. 4. 5. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture (a bit at a time) and flour. At the end, I added 1 tsp of espresso powder and 1 tsp of Madagascar Bourbon Pure Vanilla, this made the chocolate flavor really stand out.( I made mine without and it still tasted great)

I baked these for 12 minutes right out of the refrigerator and I think any longer would have cooked the sauce in the center for too long, but that's a personal preference (I wanted a lot of fudge sauce in mine). Also, serving was made much easier by liberally buttering the ramekins ahead of time and sprinkling them with sugar and flour, when they came out of the oven, I ran a knife around the edges. Then I placed a dessert plate on top of the ramekin and flipped the entire thing over.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->