Ingredients: |
Ingredients: Molten Chocolate Center Sauce:
¾ cup half and half
6 oz semisweet chocolate, chopped
½ oz unsweetened chocolate
pinch salt
½ cup light corn syrup
3 Tbsp cocoa powder
¼ tsp vanilla
Chocolate Cake:
8 oz semisweet chocolate,
chopped
8 Tbsp unsalted butter
3 large eggs
3 large egg yolks
½ cup + 1Tbsp sugar
2 tsp vanilla
¾ cup flour
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Directions: |
Directions:Sauce: In heavy bottomed 1 quart sauce pan, bring half and half to a simmer; turn off heat. Add chocolate, whisk until melted. Whisk in corn syrup, cocoa, vanilla, and salt. Cook on medium-low heat, stirring constantly, until it has been reduced to the consistency of pudding (about 5 minutes). Let cool, refrigerate for 6 hours or overnight.
Cake: Preheat over to 375°. Scoop out 6 heaping Tbsp center sauce onto plate and set in fridge. Spray six 8 oz ramekins with cooking spray and set on cookie sheet.
In double broiler melt chocolate and butter. Stir to combine and set aside. In a large bowl, whisk together eggs, yolks, sugar, and vanilla. Add melted chocolate to the eggs slowly while whisking. Add flour all at once and stir until just combined. divide the batter in half and spoon first half evenly into 6 greased bowls.
Bake for 10 minutes. Remove pan from oven and work quickly to push the spoonfuls of center sauce into centers of partially baked cakes. top the cakes with remaining batter and smooth tops with a spatula. Return to oven and bake for 15 minutes, or until cakes are set and tops look dry. While cakes are still hot, run knife around edge of bowls and invert onto plates. Garnish with powdered sugar, berries, and vanilla ice
cream. Serve warm. |
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