Ingredients: |
Ingredients: 14 oz. bittersweet or semisweet (not unsweetened) chocolate, chopped
1¼ cups unsalted butter
1 tsp coriander
1½ tsp cardamom
½ tsp cloves
1½ tsp cinnamon
½ tsp white pepper
6 large egg yolks
6 large eggs
2 tsp vanilla
3 cups powdered sugar
1 cup flour
additional powdered sugar and crystallized ginger, if desired
|
Directions: |
Directions:Generously butter eight ¾ cup ramekins. Stir chocolate, butter, spices and pepper in a heavy pan over low heat until melted and smooth. Cool slightly. Whip eggs, egg yolks and vanilla in a large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to the top. Cakes can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 425º. Bake cakes until batter has risen above the dish, top edges are dark brown, and centers are soft and runny - about 15 minutes, or up to 18 minutes if refrigerated. Run a small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using a hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar and top with crystallized ginger. Serve with whipped cream or ice cream.
Variations: Fill with peanut butter, caramel and sea salt, raspberry or marshmallow filling. For peanut butter, combine 3 Tbs peanut butter with 1 Tbs butter and 1 Tbs powdered sugar. For raspberry, mash 16 berries with 4 tsp of seedless raspberry jam. Garnish with fresh berries. Use store bought caramel and sprinkle sea salt or marshmallow fluff. To assemble, spoon ⅔ batter into ramekins and put filling on top. Cover with remaining chocolate and bake. To make Chocolate Mint Pudding Cakes, substitute 1¼ tsp peppermint extract for vanilla and serve with peppermint ice cream. Using 1 tsp coffee extract and 1 tsp vanilla extract is also yummy. |
This recipe for Spiced Molten Chocolate Cakes is from