Molten Chocolate Cakes
You can never have too many Southern recipes, so give Molten Chocolate Cakes a try. One serving contains 572 calories, 7g of protein, and 44g of fat. This recipe serves 4 and costs $1.46 per serving. It works well as a side dish. This recipe is liked by 2817 foodies and cooks. It is brought to you by Food and Wine. A mixture of bittersweet chocolate, sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. If you like this recipe, you might also like recipes such as American Cakes – Molten Chocolate Cakes, Molten Chocolate Cakes, and Molten Chocolate Cakes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
6 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
2 eggs
2 tablespoons all-purpose flour
Pinch of salt
1/4 cup sugar
1 stick (4 ounces) unsalted butter
Equipment:
baking sheet
ramekin
oven
double boiler
bowl
whisk
Cooking instruction summary:
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Step by step:
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
4. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
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