Molten Chocolate Cakes
Leslie Smoot
I got this recipe from Ann Orton and have frequently used it for our Sunday night dessert for years. It can be whipped up fast.
2 Tbsp. butter
2 Tbsp. sugar
1 1/2 sticks butter
6 oz. semi or bittersweet chocolate, coarsely chopped
3 large eggs
4 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Butter six (6 oz.) ramekins with the 2 Tbsp. butter; sprinkle the 2 Tbsp. sugar into the ramekins, shaking off excess. Melt chocolate with butter; cool slightly. Whisk eggs and yolks in bowl; stir in powdered sugar, melted chocolate and flour. Pour mixture into ramekins, dividing equally. (Can be made several hours ahead to this point; cover and chill until ready to bake. Bring to room temp before baking.)
Preheat oven to 425 degrees. Place prepared ramekins on cookie sheet and bake cakes for 10-12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knife around cakes to loosen, turn upside down onto individual plates, and serve with ice cream of choice, sliced strawberries, and a sprinkle of powdered sugar.
If we have any leftover, we keep them in the ramekin and refrigerate them. They are delicious and fudgy when cold.
I got this recipe from Ann Orton and have frequently used it for our Sunday night dessert for years. It can be whipped up fast.
2 Tbsp. butter
2 Tbsp. sugar
1 1/2 sticks butter
6 oz. semi or bittersweet chocolate, coarsely chopped
3 large eggs
4 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Preheat oven to 425 degrees. Place prepared ramekins on cookie sheet and bake cakes for 10-12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knife around cakes to loosen, turn upside down onto individual plates, and serve with ice cream of choice, sliced strawberries, and a sprinkle of powdered sugar.
If we have any leftover, we keep them in the ramekin and refrigerate them. They are delicious and fudgy when cold.
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