Molten Chocolate Cake!!

This dessert has been described as souffle-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because it has all of these characteristics.

Molten Chocolate Cakes have a rich and chocolately flavor, and a texture that is dense and moist. These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.

As their name implies, Molten Chocolate Cakes are usually served hot, but leftovers can be refrigerated and eaten cold the next day.

They have an intense chocolate flavor so be sure to use a very good dark chocolate. You can use either a bittersweet or semi sweet chocolate. Because this cake is quite rich, i don't like to use anything as a topping........it just melts in your mouth!!

When making these cakes you can use individual ramekins, molds, custard cups, or even muffin tins. The cakes can be served in their molds but if you want to remove them from their cups before serving, it is important to generously butter each mold so the baked cakes release easily onto your serving plate. You may want to first run a sharp knife around each cake before unmolding.

The batter can be made several hours in advance of baking. Just pour the batter into the individual molds, cover each mold with plastic wrap, and refrigerate until you are ready to bake them.

The cakes are baked until set, yet the centers will still look a little wet and wobbly. As the cakes cool the chocolate sauce in the center of the cake will continue to set.

Tempting already!!!!!!

Here's the recipe for you:

You will need:

4 ounces bittersweet chocolate chopped into small pieces

4 ounces semi-sweet chocolate, chopped into small pieces

3/4 cup unsalted butter cut into pieces

3 eggs

1/2 cup granulated white sugar

1/4 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

2 teaspoons pure vanilla extract

1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules

1/2 teaspoon salt

Directions:

Preheat oven to 375°F. Liberally spray ramekins or molds or custard cups with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.

In a large mixing bowl, beat eggs and sugar with electric hand mixer until "ribbon" stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.

Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes.

Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.

NOTE: At this point, the cakes can be refrigerated and then baked later.

When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.

NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.

Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).

To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake.

Serve the molten cakes warm.

Makes 6 servings.

As I mentioned above, while these cakes are typically served hot, leftovers can be covered and refrigerated.

Serve them with either softly whipped cream or even vanilla ice cream, but i like to keep it plain!

That is all about the molten chocolate cakes..................hope you enjoyed seeing the post, cya next week with yet another Temptation!!