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Bittersweet Molten Chocolate Cakes Recipe

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This recipe for Bittersweet Molten Chocolate Cakes, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
12 tsp plus 5 tbsp sugar

8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (11/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tbsp all purpose flour

Directions:
Directions:
Butter generously eight 3/4 cup souffle dishes or custard cups. Sprinkle inside of each dish with 11/2 tsp sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tbsp. sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among souffle dishes. (Can be made a day in advance.) Cover with plastic and chill. Bring to room temperature before continuing.

Preheat oven to 425. Place souffle dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. I serve with a scoop of coffee ice cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I pulled this recipe from Bon Appetit in 2003ish for a dinner party. It always gets rave reviews. They say to use a a dark baking chocolate with high cocoa butter content, about 30 %. Nummy!

 

 

 

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