"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Warm Chocolate Molten Cakes Recipe

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

Contributor:  
Contributor:  
Tracy Hogan Barrand
Added: Tuesday, July 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6oz. bittersweet chocolate (good quality)
2/3 c. unsalted butter
1/3 c. white sugar
6 egg yolks
3 egg whites
1/3 c. all-purpose flour


For coating moulds:
2 T. butter
2 T. white sugar
1 1/2 tsp. cocoa powder

Directions:
Directions:
Preheat oven to 425. Butter six 6oz. custard cups, souffle dishes or other moulds. Mix the 2 T. sugar and cocoa powder together and dust the inside of each mould. Set aside.
Melt chocolate and 2/3 cup butter together over low heat. Cool slightly. Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes). Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy. In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes). Fold egg whites into chocolate mixture along with flour. Pour into moulds. Bake for 7 minutes until edges are set, but center is still jiggly. Cool for 5 minutes and carefully remove to serving dishes.
Serves 6.

Personal Notes:
Personal Notes:
Good quality chocolate is key here. If you don't have souffle dishes or custard dishes, you could use muffin tins, but it would make more little cakes (then you could have TWO each!). Top with good quality vanilla ice cream.

 

 

 

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