Molten Chocolate Cakes (Recipe)
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Warm molten chocolate cakes have become pretty common in restaurants, and you have probably run into them on a dessert menu before. When done well they are insanely delicious. In this post we bring you a molten chocolate cake recipe from the book "The Cake Book" by Tish Boyle. The title is very apt because she discusses cake ingredients, equipment, techniques, and cake-making tips and then dives into a treasure trove of different cake recipes. Here is one:
"INDIVIDUAL WARM CHOCOLATE CAKES The warm molten chocolate cake exploded (Literally) onto the dessert scene in the early 1990s. Today it remains a very popular item on dessert menus at elegant restaurants. Timing is key in making these cakes. Once they're baked, they should stand for a minute but then must be immediately unmolded, garnished, and served, tout de suite. Vanilla ice cream is an ideal accompaniment--the frisson of the hot chocolate with the cold ice cream is downright sensual. |
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MAKES 6 INDIVIDUAL CAKES
SPECIAL EQUIPMENT: SIX 6-OUNCE DISPOSABLE ALUMINUM CUPS OR CERAMIC RAMEKINS
WARM CHOCOLATE CAKES
Granulated sugar for dusting cups
9 ounces (255 g) bittersweet chocolate, coarsely chopped
4 tablespoons 2 oz/113 g unsalted butter, cut into tablespoons
1/2 cup (3.5 oz/100 g) granulated sugar, divided
4 large eggs, separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Confectioners' sugar for dusting
Cocoa powder for dusting
Vanilla ice cream for serving
MAKE THE CAKES
1. Position a rack in the center of the oven and preheat the oven to 375°F. Generously butter the insides of six 6-ounce disposable aluminum cups or ceramic ramekins. Dust the cups with granulated sugar and tap out the excess. Arrange the cups on a baking sheet and set aside.
2. Put the chocolate and butter in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the pot and whisk in 1/4 cup of the sugar. Whisk in the egg yolks.
3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites with the salt at medium speed until foamy. Add the cream of tartar and beat at medium-high speed until the whites just begin to form soft peaks. Add the remaining 1/4 cup sugar 1 tablespoon at a time, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time. Divide the batter among the prepared cups.
4. Bake the cakes, on the baking sheet, for 15 to 20 minutes, until they are cracked on top (the centers should still be moist--a toothpick won't come out clean). Let the cakes stand for 1 minute before unmolding.
5. Run a paring knife around the edge of each cake to loosen it from the cup, and invert onto a serving plate. Sift a light dusting of confectioners' sugar on top, then an even lighter dusting of cocoa powder. Serve each cake with a scoop of vanilla ice cream alongside.
STORE: These cakes must be served shortly after they are made."
(excerpt from the book "The Cake Book" by Tish Boyle)
SPECIAL EQUIPMENT: SIX 6-OUNCE DISPOSABLE ALUMINUM CUPS OR CERAMIC RAMEKINS
WARM CHOCOLATE CAKES
Granulated sugar for dusting cups
9 ounces (255 g) bittersweet chocolate, coarsely chopped
4 tablespoons 2 oz/113 g unsalted butter, cut into tablespoons
1/2 cup (3.5 oz/100 g) granulated sugar, divided
4 large eggs, separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Confectioners' sugar for dusting
Cocoa powder for dusting
Vanilla ice cream for serving
MAKE THE CAKES
1. Position a rack in the center of the oven and preheat the oven to 375°F. Generously butter the insides of six 6-ounce disposable aluminum cups or ceramic ramekins. Dust the cups with granulated sugar and tap out the excess. Arrange the cups on a baking sheet and set aside.
2. Put the chocolate and butter in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the pot and whisk in 1/4 cup of the sugar. Whisk in the egg yolks.
3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites with the salt at medium speed until foamy. Add the cream of tartar and beat at medium-high speed until the whites just begin to form soft peaks. Add the remaining 1/4 cup sugar 1 tablespoon at a time, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time. Divide the batter among the prepared cups.
4. Bake the cakes, on the baking sheet, for 15 to 20 minutes, until they are cracked on top (the centers should still be moist--a toothpick won't come out clean). Let the cakes stand for 1 minute before unmolding.
5. Run a paring knife around the edge of each cake to loosen it from the cup, and invert onto a serving plate. Sift a light dusting of confectioners' sugar on top, then an even lighter dusting of cocoa powder. Serve each cake with a scoop of vanilla ice cream alongside.
STORE: These cakes must be served shortly after they are made."
(excerpt from the book "The Cake Book" by Tish Boyle)