Molten Chocolate Cakes (recipe adapted from Epicurious.com)
Ingredients:
2 ounces bittersweet, 3 ounces unces bittersweet (or any combination of the two = 5 oz), chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
Large pinch of salt
1 tablespoon all-purpose flour
Directions:
Generously butter four 3/4 cup souffle dishes or custard cups.
Arrange on baking sheet
Stir chocolate and butter in heavy saucepan over low heat until smooth.
Remove from heat; stir in brandy. cool 10 minutes, stirring occasionally.
Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbons fall when beats are lifted (about 6 min). Sift flour over batter; fold in flour. Fold in chocolate mixture.
Divide batter among dishes, filling completely. Preheat oven to 400 F. Bake cakes until tops are puffed and dry, about 11-12 minutes. Cool cakes 5 minutes. When cool flip and transfer to plate and serve with ice cream of your choice (we used green tea to go with our asian fusion dinner theme).
wow. these molten chocolate cakes looked very delicious. glad that you shared it with everyone!cakes on line
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