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Old 04-30-2009, 12:39 PM
Status: " la recherche d'un emploi" (set 16 days ago)
 
Location: South Bay Native
13,307 posts, read 21,861,320 times
Reputation: 23368

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Hopefully most everyone has experienced a molten chocolate cake in a restaurant - you know, the one where you break a piece off and the hot, gooey middle oozes out slowly....

So I'd like to make my own, but am a molten cake virgin. Any pros (or intermediates) have a recipe to share?
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Old 05-05-2009, 12:12 PM
 
Location: In a van, down by the river.... LOL
21,338 posts, read 7,503,088 times
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Sounds like the Mocha Pudding Cake recipe I just posted... try it and see... the pudding oozes out when you cut into it... delicious!!!!
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Old 05-05-2009, 06:06 PM
 
Location: Kirkwood, DE and beautiful SXM!
12,054 posts, read 20,194,472 times
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I have never made these, but they come from a former chef who usually posts wonderful recipes.

Molten Chocolate Baby Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate -- chopped
3/4 cup butter -- (1 stick plus 1/2
stick) plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder -- for coating the
baking cups

In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.

Preheat the oven to 450 degrees F.

Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.

In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.

Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.


Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.

Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.

To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)

DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.
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