Molten Chocolate Cake Recipe
1/2 lb. semisweet chocolate, chopped
1/2 lb. unsalted butter
4 eggs
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.
Creme Anglaise
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