Anna made dinner tonight, and I made dessert. Mmmmm!
Molten Cakes (serves 4)
- 6 ounces bittersweet baking chocolate, coarsely chopped
- 8 tablespoons (4ounces) unsalted butter, cut into small chunks
- 2 eggs
- 1/4 cup granulated sugar
- pinch of salt (omit if using salted butter)
- 1 1/2 tablespoons flour
preheat oven to 400 degrees F. Generously butter or spray four 5- to 6-ounce ramekins or six 4-ounce ramekins.
Melt the chocolate and butter over medium-low heat. Stir constantly until melted and smooth. Remove from heat.
Combine the eggs, sugar, and salt in a mixing bowl and beat on high speed for 4 to 5 minutes, or until the mixture is thick and pale. When the whisk is lifted and the batter is run back and forth over itself, it will hold a slowly dissolving ribbon.
With the mixer on low speed, sprinkle the flour over the batter and mix until combined.
Fold the egg mixture one-third at a time into the chocolate mixture.
Fill the ramekins with batter to within 1/4 inch of the top. (At this point the cakes can be covered and stored in the refrigerator for up to 2 days. Bring to room temp. before baking.)
Bake for 8 to 10 minutes, until the sides of the cakes are firm. The centers will be soft to the touch but set.
Let stand for 1 minute, then unmold each cake onto a serving plate. Serve immediately.