Popularized by chef Jean-Georges Vongerichten, Molten
Chocolate Cake is now a regular dessert item at many high end
restaurants. This recipe for Molten Chocolate Cake is easy to make and
whipping the egg whites makes for a lighter finished cake.
I often
make this amazing cake as a special treat for my kids, being fairly
quick to put together and using common ingredients this recipe provides a
cure for their chocolate craving and they just love it.
You can
make a more adult version of this molten chocolate cake by adding a
tablespoon of strong coffee to the chocolate mixture after adding the
egg yolks, this then creates a mocha flavored cake that is also
delicious.
Being as rich as this cake is, it pares well with
raspberries and strawberries, either as sauces or as fresh berries and
as for toppings, a simple sprinkling of powdered sugar, whipped cream
and or chocolate sauce are great additions, and a sweetened sour cream
or yogurt goes with this cake as well.
Coffee or milk are always a
welcome addition when eating this molten chocolate cake and a scoop of
ice cream on the side doesn't hurt at all!
Being a confirmed chocoholic
myself I can attest to the fact that once you have made this cake you
will be armed for any attack from your chocolate loving friends and
relatives.
Be sure and add this recipe to your list of favorites, I
can assure you that making this cake will please everyone that you
serve it too.
Recipe:
1 cup semi-sweet chocolate chips (6 ounces)
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs, separated
3 egg yolks
Pre-heat oven to 425ºF.
Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in a large microwaveable
bowl on MEDIUM (50%) 1 min. or until butter is melted. Stir with whisk
until chocolate is completely melted. Add 1-1/2 cups sugar and flour;
mix well. Add 6 egg yolks; beat until well blended.
In another
clean bowl whip the egg whites just until stiff peaks form. With a
rubber spatula gently fold the beaten whites into the chocolate mixture,
until you no longer see white streaks. Pour into prepared cups.
Bake
14 to 15 min. or until cakes are firm around the edges but still soft
in the centers. Let stand 1 min. Run a small knife around cakes to
loosen; carefully unmold onto dessert plates. Serve warm with your
favorite topping.
Steve Herting is the owner of Totally Chocolate Recipes - http://chocoliscious.com/
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