I love molten chocolate cakes and have been searching for a good recipe for a while. Recently I bought the New Baking Book by Better Homes and Gardens and was happy to find the perfect recipe for the molten chocolate cake. These are baked in individual cups and hence easy to serve. I followed the recipe as is, but served it with whipped cream instead of the recommended Mocha Cream. Next time I will try it with the Mocha Cream. This will be my second entry for the JFI-Chocolate event.
Butter - 3/4 cup
Semisweet chocolate (chopped) - 6 ounces
Eggs - 3
Egg yolks - 3
Powdered sugar (sifted) - 1/3 cup
Vanilla - 1.5 tsp
All purpose floor - 1/4 cup
Unsweetened cocoa powder - 2 tbsp
Whipped cream - for garnishing
In a heavy saucepan combine butter and chocolate and melt over low heat, stirring continuously. Remove from heat and let it cool. Grease six 1-cup souffle dishes or ramekins. Coat with granulated sugar. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 minutes. Beat in chocolate mixture in medium speed. Sift flour and cocoa over chocolate mixture, beat on low speed just until blended. Spoon into prepared dishes. Place the dishes in a larger baking pan. Bake in a 400F oven 12 to 14 minutes or until cake rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes for 5 minutes. Invert with pot holders onto plate and let it cool for about 5 minutes. Serve warm with a dollop of whipping cream on top.
Since I had to serve these to guests I couldn't cut them to show the molten center. Will upload another picture with the molten center soon.
These can be made ahead of time and refrigerated for up to to 4 hours or frozen for a week.
Also remember to remove them from the oven when the centre looks half finished. I let the first batch cook for a little longer and did not get the molten effect.