Tips & Tricks: Chocolate Molten Cake
Some of you may be chocolate-d out from Valentine’s Day – but I’m not. This recipe is from Ghirardelli themselves, via allrecipes.com, and it looks fantastic!
What You’ll Need
2 Oz. of 60% Cacao Bittersweet Baking Chocolate
1/4 Cup of Heavy Cream
4 Oz. of 60% Cacao Bittersweet Baking Chocolate
2 Large Eggs (Whole)
2 Large Egg (Yolks)
1/2 Cup of Unsalted Butter
1/3 Cup of Sugar
1/2 Tsp. of Vanilla Extract
1/4 Cup of Cake Flower
Making the Molten Center
Chop the 2 Oz. of baking chocolate into 1 inch chunks.
Set up a double boiler and melt the chopped chocolate and the heavy cream together. Whisk the mixture while it melts to ensure it blends smoothly.
Move the chocolate to a bowl and refrigerate until firm (about two hours).
Roll the chocolate into six balls and refrigerate them.
Making the Cake
Gather six ramekins or custard cups (4 oz.) and spray them with cooking spray.
Preheat the oven to 400 Degrees F.
Chop the remaining 4 Oz. of baking chocolate into 1 inch chunks.
Chop the butter into chunks.
Set up a double boiler and melt the chopped chocolate and butter together. Whisk the mixture while it melts to ensure it blends smoothly.
Set an electric mixer to high speed and whisk together the sugar, the vanilla extract, the two whole eggs, and the two egg yolks. Mix until the mixture is thick and light (about five minutes).
Fold the melted chocolate and flour into the mixture until it’s just combined.
Spoon the mixture into the custard cups/ramekins and pop one of the chocolate balls into the middle of each one.
Bake the cakes for fifteen minutes (or until firm to the touch).
Remove the cakes from the oven and let them cool for five minutes. Take a knife and run it around the inside of the ramekin/custard cup, flip the cup onto a plate, and the cake should fall out. Serve and enjoy!
Visit AllRecipes.com for even more fantastic recipes.