"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Molten Chocolate Cakes, by , is from The Krafft Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 TBSP butter, melted 2 TBSP unsweetened cocoa 3/4 c. butter, cut into pieces 12 oz. semisweet chocolate baking bars,broken into pieces 1/2 c. whipping cream 1 1/4 egg substitute 3/4 c. sugar 2/3 c. all purpose flour Powdered sugar
Brush 16 muffing cups with 2 TBSP melted butter. Sprinkle evenly with cocoa. Place tins in refrigerator to set butter. Place 3/4 c butter and chocolate in saucepan and cook over low heat until both are melted. Slowly whisk in cream and set aside. Combine egg and sugar in a large bowl and beat at medium speed with a mixer 5 - 7 minutes. Add chocolate mixture and flour until blended. Pour batter into muffin cups to 1/4 inch from the top. Cover and chill from 1-24 hours. Bake uncovered 450º for 10-11 minutes or until edges of cake spring back when touched lightly. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes on to a baking sheet. Serve on plates and sprinkle with powdered sugar.
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