Molten Chocolate Cake Recipe
1/2 lb. semisweet chocolate, chopped
1/2 lb. unsalted butter
4 egg yolks
1/2 C. sugar
7 T. all-purpose flour
Creme anglaise sauce (recipe follows)
Butter and flour eight 5- to 6-ounce ovenproof custard cups or ramekins. Melt chocolate and butter in the top of a double boiler set over hot water. Cool slightly.
Beat eggs, yolks and sugar with electric mixer on medium-high until pale yellow (about 10 minutes). Reduce speed and add flour gradually. Add melted chocolate and beat until glossy (5 minutes). Pour mixture evenly into prepared cups. Set cups on thin metal baking sheet. Bake at 325° F. for 12 minutes, or until set around edges but centers still move slightly.
While still warm, turn cakes out of custard cups upside down onto plate, or serve in the ramekins. Dust with confectioners' sugar and serve immediately over creme anglaise or vanilla custard sauce, if desired.
To make ahead, fill ramekins and refrigerate up to 6 hours; add about 5 more minutes to baking time.
Yield: Eight servings.
1 (4 3/4-oz.) package vanilla pudding and pie filling (do not use instant)
4 1/2 C. milk
1/2 vanilla bean
In a saucepan, combine milk and pudding mix and add vanilla bean. Cook according to package directions. When done, transfer sauce to a bowl and cover with plastic wrap (to avoid the formation of a skin) and allow to cool. When cool, refrigerate until serving time.
Before serving, remove the vanilla bean and split it open. Using the end of the knife, scrape the tiny seeds of the vanilla bean into the custard and stir to combine.
Recipe From Razzle Dazzle Recipes