jglass
New member
Oozing Chocolate Cakes
Yields: 4 individual cakes
4 ounces good quality bittersweet chocolate
1/2 cup (1 stick) unsalted butter
2 eggs
2 egg yolks
1/4 cup all−purpose flour
1/4 cup plus 1 tablespoon granulated sugar
1/4 teaspoon salt
Preheat oven to 375 degrees F.
In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.
In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum soufflé cups, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins. Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary.
Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.
Yields: 4 individual cakes
4 ounces good quality bittersweet chocolate
1/2 cup (1 stick) unsalted butter
2 eggs
2 egg yolks
1/4 cup all−purpose flour
1/4 cup plus 1 tablespoon granulated sugar
1/4 teaspoon salt
Preheat oven to 375 degrees F.
In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.
In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum soufflé cups, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins. Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary.
Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.