Molten Chocolate Cake
Frozen Chocolate Centers:
4 Dark Chocolate bars (1.5 ounces each) coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Chocolate cake:
6 Dark Chocolate bars (1.5 ounces each) coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature
Garnish:
Confectioners' sugar
Unsweetened cocoa powder
Mint leaves
Chocolate centers:
Place chocolate in 1-quart measuring cup with a pouring spout.
Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil.
Remove from heat.
Pour hot cream over chocolate.
Let stand for one minute.
Gently whisk until smooth.
Stir in vanilla
Pour warm chocolate mixture into cavities of a tray, such a mold or ice cube tray, filling to the tops.
Cover and refrigerate remaining chocolate mixture for use as sauce.
Cover filled tray with plastic wrap and freeze for 3 to 4 hours or until solid.
Chocolate cakes:
Preheat oven to 425F.
Butter bottom and sides of six 6-ounce ramekins and place on baking sheet.
Place chocolate, water and coffee in small microwave-safe bowl.
Microwave on medium (50% power) for 1 minute.
Stir. Microwave 30 seconds more or until chocolate is softened.
Stir until smooth and let cool.
Stir together flour and salt.
Cream butter in mixing bowl using electric mixer at medium speed.
Gradually add 1/2 cup sugar, beating until light and fluffy.
Beat in vanilla.
Add egg yolks, one at a time, beating well after each addition.
Add cooled chocolate mixture and beat until smooth.
Beat egg whites until frothy using electric mixer at low speed.
Increase speed to high and beat until soft peaks form.
Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.
Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture.
Spoon half of batter into ramekins, filling more than half full.
Place a frozen chocolate cube in center of each.
Spoon remaining batter in ramekins, covering chocolate cubes completely.
Bake for 20 minutes . Tops will appear slightly cracked.
Invert warm cake onto center of each dessert plate. Dust with confectioners' sugar. Lightly sprinkle with cocoa powder. Garnish with mint.
Serve immediately and pass warm chocolate sauce.
4 Dark Chocolate bars (1.5 ounces each) coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Chocolate cake:
6 Dark Chocolate bars (1.5 ounces each) coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature
Garnish:
Confectioners' sugar
Unsweetened cocoa powder
Mint leaves
Chocolate centers:
Place chocolate in 1-quart measuring cup with a pouring spout.
Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil.
Remove from heat.
Pour hot cream over chocolate.
Let stand for one minute.
Gently whisk until smooth.
Stir in vanilla
Pour warm chocolate mixture into cavities of a tray, such a mold or ice cube tray, filling to the tops.
Cover and refrigerate remaining chocolate mixture for use as sauce.
Cover filled tray with plastic wrap and freeze for 3 to 4 hours or until solid.
Chocolate cakes:
Preheat oven to 425F.
Butter bottom and sides of six 6-ounce ramekins and place on baking sheet.
Place chocolate, water and coffee in small microwave-safe bowl.
Microwave on medium (50% power) for 1 minute.
Stir. Microwave 30 seconds more or until chocolate is softened.
Stir until smooth and let cool.
Stir together flour and salt.
Cream butter in mixing bowl using electric mixer at medium speed.
Gradually add 1/2 cup sugar, beating until light and fluffy.
Beat in vanilla.
Add egg yolks, one at a time, beating well after each addition.
Add cooled chocolate mixture and beat until smooth.
Beat egg whites until frothy using electric mixer at low speed.
Increase speed to high and beat until soft peaks form.
Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.
Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture.
Spoon half of batter into ramekins, filling more than half full.
Place a frozen chocolate cube in center of each.
Spoon remaining batter in ramekins, covering chocolate cubes completely.
Bake for 20 minutes . Tops will appear slightly cracked.
Invert warm cake onto center of each dessert plate. Dust with confectioners' sugar. Lightly sprinkle with cocoa powder. Garnish with mint.
Serve immediately and pass warm chocolate sauce.
