They say the way to a man’s heart is through his stomach…well the same could be said about me except it would be through chocolate! And this chocolate desert in particular is the one that will get me EVERY time!! So I thought, what better way to prepare for Valentines day than to share with you my easy, melt in your mouth molten chocolate cake recipe (that I found in Bon Appetit back in 2006 and slightly modified). It’s a fancy crowd pleaser with very little work! Just throw the ingredients together, bake for a few minutes, and voilait! You have the most delicious desert ever and whomever you bake them for- will fall in love with you (so long as they like chocolate…)!
Molten Chocolate Cakes:
6oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup unsalted butter chopped into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup baker’s sugar (super fine sugar) – but regular sugar will suffice
1/4 cup all purpose flour
3/4 teaspon peppermint extract (you can also use almond or caramel or vanilla extract)
3/4 vanilla extract
1/4 teaspoon salt
Powdered sugar or sweetened cocoa powder
Ice cream (to match the flavor of your flavored extract- ex. mint would use mint chocolate chip ice cream)
Optional Mint leaves
- Preheat oven to 375˚F .
- Lightly butter six 3/4 cup ramekins or custard cups.
- Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
- Using electric mixer, beat eggs, egg yolks and 1/3 cup sugar in large bowl until slightly thickened.
- Add all purpose flour and beat until blended.
- Add chocolate mixture, extracts and salt.
- Divide chocolate mixture among prepared ramekins.
- Place ramekins on baking sheet. (can be prepared 1 hour ahead. Let stand at room temperature).
- Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes.
- Remove cakes from oven, run small knife around cakes to loosen.
- Place small plate atop each ramekin with pudding cake. Using oven mits or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with each cake.
- Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves if you so chooseServe!