Perfectly scrumptious molten chocolate cake
1 Oct
My friend C, who loves molten chocolate cake, came over for lunch the other day. It was nice to have someone in the kitchen with me, keeping me company and also allowing me to take action shots!
I made a few changes to this great recipe and it turned out amazingly good! The cake is light and fluffy, while having the perfect amount of chocolatey bitterness. Even the uncooked batter was great; tasted like chocolate ganache!
Highly recommended! It’s YUMMY!!!
Note: You need a hand or a stand mixer for this recipe, as well as 4-6 ramekins.
Adapted from Starchefs.com
Ingredients:
1.5 cups of 60% Cacao Ghiradelli semisweet chips (Good chocolate makes all the difference)
1/2 cup of granulated sugar
8 ounces of non-salted butter (1 stick), room temperature
3 tbs of cake flour
2.5 tsps of cocoa powder
1.5 tsps of vanilla
4 eggs separated, room temperature
A few pieces of blueberries or strawberries (optional)
Procedure:
1. Heat oven to 425.
2. Butter ramekins thoroughly.
4. While the chocolate is cooling, fluff egg whites on high speed. Gradually add sugar and vanilla. Fluff for about 5 minutes, until almost stiff peaks form.
5. Gently fold in egg yolks into the chocolate batter using a rubber spatula. Then add flour. Stir.
6. Over low setting, add chocolate batter into fluffed egg whites in 3 separate batches.
7. Divide and fill each ramekin 3/4th of the way.
8. Bake for 6-7 minutes. Remove from oven. Cool for about 3-4 minutes.
9. Make sure the cake is cooled briefly before sifting some sugar on top using a small colander. Add berries on top.
You can refrigerate the batter in an airtight, sealed container and it will keep for a few days. Make sure you bring the batter back to room temperature before baking again.
