Make-Ahead Molten Chocolate Cakes

[srhcb]

Make-Ahead Molten Chocolate Cakes

This is a recipe I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does.

I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway.

• 3 oz good quality semi-sweet chocolate, finely chopped
  
• 1 oz unsweetened chocolate, finely chopped
  
• 6 T Tbl unsalted butter, softened + 2 tsp to grease bowls
  
• 6 T Tbl sugar
  
• 2 large eggs
  
• 6 T Tbl AP flour
  
• 1/2 tsp baking powder
  
• 1 T Tbl cocoa powder
  

Lightly butter 4 ramikens with 2 tsp butter

In a double boiler, melt chocolates together, remove from heat

Stir in butter and sugar until smooth

Add eggs, flour, baking powder and cocoa powder

Beat at Med-High speed until thick and pale (apprx 5 min)

Divide mixture into ramekins (about 1/2 full)

Cover with plastic wrap and freeze for at least 3 hours

When ready to serve, preheat oven to 375 degrees

Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, Mine take 15+)

Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream.

SB (a favorite at my house)(I'm lucky to get to eat one of the four)

Keywords: Dessert, Intermediate, Chocolate

( RG1925 )