American Cakes – Molten Chocolate Cakes
The recipe American Cakes – Molten Chocolate Cakes can be made in roughly 30 minutes. This main course has 731 calories, 15g of protein, and 58g of fat per serving. For $2.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 21 foodies and cooks. A few people really liked this American dish. Head to the store and pick up sugar, standing rib roast, flour, and a few other things to make it today. It is brought to you by Tori Avey. With a spoonacular score of 42%, this dish is pretty good. If you like this recipe, you might also like recipes such as Molten Chocolate Cakes, Molten Chocolate Cakes, and Molten Chocolate Cakes.
Servings: 4
Ingredients:
2 large egg yolks
2 large eggs
2 tbsp all-purpose flour
pinch salt
6 ounces semisweet chocolate
4 (6-ounce) ramekins or custard cups, double boiler, hand or standing mixer, baking sheet
1/4 cup sugar
1/2 cup unsalted butter (1 stick)
Equipment:
ramekin
oven
double boiler
baking sheet
bowl
knife
Cooking instruction summary:
Position a rack in the center of the oven. Preheat the oven to 450F. Butter and flour 4 (6-ounce) ramekins or custard cups. Tap off any excess flour. Place the dishes on top of a baking sheet.In a large bowl or standing mixer, beat the eggs, egg yolk, sugar, and salt until thickened and pale. In the top of a double boiler over barely simmering water, add the chocolate and butter and melt, stirring occasionally, until smooth and well combined.Quickly and carefully fold the chocolate mixture and flour into the egg mixture until well combined.Divide the batter between the prepared molds. The cakes can be prepared ahead to this point, then stored in the refrigerator for up to 8 hours. Place at room temperature for about 30 minutes before baking.Bake for 10-12 minutes, until the edges of the cakes are firm and the center jiggles just slightly. At this point, it can be somewhat difficult to tell if the cakes have been cooked long enough. I highly suggest testing one cake on its own before baking the rest in order to get the timing just right. Remove the cakes from the oven allow them to sit for 1 minute. Gently loosen the edges with a thin knife and invert onto a small plate. Be careful, as the molds will still be quite hot. The cakes should unmold on their own after a few minutes. Serve immediately. Top with a dusting of powdered sugar and garnish with fresh berries, if desired.
Step by step:
1. Position a rack in the center of the oven. Preheat the oven to 450F. Butter and flour 4 (6-ounce) ramekins or custard cups. Tap off any excess flour.
2. Place the dishes on top of a baking sheet.In a large bowl or standing mixer, beat the eggs, egg yolk, sugar, and salt until thickened and pale. In the top of a double boiler over barely simmering water, add the chocolate and butter and melt, stirring occasionally, until smooth and well combined.Quickly and carefully fold the chocolate mixture and flour into the egg mixture until well combined.Divide the batter between the prepared molds. The cakes can be prepared ahead to this point, then stored in the refrigerator for up to 8 hours.
3. Place at room temperature for about 30 minutes before baking.
4. Bake for 10-12 minutes, until the edges of the cakes are firm and the center jiggles just slightly. At this point, it can be somewhat difficult to tell if the cakes have been cooked long enough. I highly suggest testing one cake on its own before baking the rest in order to get the timing just right.
5. Remove the cakes from the oven allow them to sit for 1 minute. Gently loosen the edges with a thin knife and invert onto a small plate. Be careful, as the molds will still be quite hot. The cakes should unmold on their own after a few minutes.
6. Serve immediately. Top with a dusting of powdered sugar and garnish with fresh berries, if desired.
Nutrition Information:
covered percent of daily need
