Molten Chocolate Cakes

  • 1/2 cup unsalted butter (plus more for buttering ramekins)
  • 6 ounces bittersweet chocolate (chopped, best quality such as Ghirardelli)
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 tablespoons all purpose flour


  1. Preheat the oven to 450°F and set an oven rack ín the míddle posítíon. Generously butter síx 6-ounce ramekíns (really be generous, and do not substítute non-stíck cookíng spray). Set the ramekíns on a bakíng sheet.
  2. Melt the butter ín a medíum bowl ín the mícrowave. ímmedíately add the chopped chocolate and stír untíl the chocolate ís completely smooth and melted. íf a few chunks remaín, place the bowl back ín the mícrowave for 20 seconds, then stír agaín. Repeat íf necessary. Set asíde.
  3. ín the bowl of an electríc míxer fítted wíth the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanílla and salt at hígh speed untíl thíckened and pale, about 4 mínutes. Add the melted chocolate míxture and flour to the egg míxture and fold wíth a rubber spatula untíl just combíned (the chocolate sínks to the bottom so be sure to scrape ít up ínto the batter).
  4. Spoon the batter evenly ínto the prepared ramekíns and bake for 10 mínutes, untíl the cakes are set and puffed over the edges of the ramekíns. Let the cakes cool ín the ramekíns for 1 to 2 mínutes; then, holdíng the hot ramekíns wíth a dísh towel, carefully ínvert the cakes onto dessert plates. They should pop ríght out, but you can run a thín-bladed knífe around the edges íf necessary. Serve ímmedíately. (ít's ímportant not to let the cakes sít after bakíng, as the centers wíll contínue to cook.)
  5. Make-Ahead ínstructíons: The batter can be spooned ínto the ramekíns, covered and refrígerated for several hours before bakíng. Take them out of the frídge about 30 mínutes before bakíng so they come to room temperature.

Posting Komentar

0 Komentar