"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Molten Cakes Recipe

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This recipe for Chocolate Molten Cakes, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryBeth Wilson
Added: Tuesday, October 13, 2009


1 cup unsalted butter or unsalted margarine*
8 ounces giredhelli 60% cocoa bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 ramikins (Can also use large muffin tins)

1. Melt butter and chocolate in the microwave, in 30 second increments, stirring frequently.
2. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.
3. Temper by adding chocolate mixture into egg mixture a few tablespoons at a time. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
4. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal), or spray ramikins. Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. If using ramikins invert onto serving plate.




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