Friday, February 4, 2011
Molten Chocolate Cakes
*These cakes are slightly underbaked so that the chocolate center oozes when cut into. A girl's best friend.
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover and chill in the refrigerator until ready to bake.) *I usually make this batch of 6, bake 2 and refrigerate 4 if it is just my husband and me eating them.
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream. *I usually just serve these right in the dishes. The cups will be hot, but it is less messy to eat.