Molten Bittersweet-Chocolate Cake
Posted by debi on January 3, 2012 at 5:52 pm in Recipes, Cakes & Cupcakes | 0 commentsI knew I wanted to use ramekins. I thought about souffle, or creme brulee, but decided on this delicious and chocolatey cake.
- 1 stick plus 3 tablesoons unsalted butter, cut into pieces
- 1/2 cup all-purpose flour
- 5-1/2 ounces bittersweet chocolate, chopped
- 5 large eggs, room temperature
- 3/4 cup sugar
- Pinch of salt
- Butter and flour six 6-ounch (2-inch-deep) ramekins. I used cocoa powder, to avoid any white dust remaining on my cakes.
- Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
- Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly amount ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour. (Filled ramekins can be refrigerated for up to 2 days before baking.)
- Preheat oven to 400. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.
For a little holiday flavor, you can sprinkle chopped candy cane on top.