Wednesday, December 30, 2009
Bittersweet Molten Chocolate Cakes....Happy New Year Everyone!
I wish all of you a very Happy and Healthy New Year!
The recipe calls for serving with coffee ice cream which I may add is fabulous. I more often serve it with vanilla ice cream and fresh raspberries and sometimes a raspberry coulis...
BITTERSWEET MOLTEN CHOCOLATE CAKES
adapted from Bon Appetit
For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.
12 teaspoons plus 5 tablespoons sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour
1 quart coffee or vanilla ice cream
Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
Top each cake with scoop of coffee ice cream or vanilla ice cream and raspberries and serve immediately.
Makes 8 servings.