Melt the chocolate and butter together. Cool slightly. Meanwhile,
in a seperate bowl, whisk together the yolks and eggs then mix
in the powdered sugar. Whisk this into the chocolate mixure
then whisk in the flour. Fill 12 greased 4-ounce foil tins with the
batter and regrigerate until ready to bake, or bake immediately.
Bake in a preheated 450 degree oven for 5 to 6 minutes from
cold, or 4 - 5 minutes from room temperature. Turn out of tins
immediately onto the plate.
OPTIONAL GARNISHES-
White Chocolate Ganache
2 cups heavy cream
8 ounces white chocolate, chopped
Heat the cream in saucepan until boiling. Place the chopped
chocolate in a bowl. Whisking well, pour the hot cream over the
chocolate to melt it. cover and chill overnight. The next day,
whip it up like whipped cream until soft peaks. Place a dollop of
it on the cake before serving.
Satin Chocolate-Mint Sauce
2 ounces unsweetened chocolate
4-1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 tsp mint extract
In the top half of a double boiler, combine the 2 chocolates over
simmering water. Stir constantly until melted then whisk in the
syrup, water, and mint extract without removing the double
boiler from the heat. Whisk until smooth and shiny. (The sauce
can be made up to 48 hours in advance and regrigerated. To
rewarm, stir over low heat or heat in a microwave.) Drizzle this
over the cake and plate just before serving.
Originally Submitted
3/18/2010
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