dessert

Recipe: Molten Chocolate Cakes

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Valentine’s Day is coming up and if you’re looking into baking something decadent, here’s a recipe for Warm Molten Chocolate Cakes. If you have a double boiler, you will want to use it to melt and handle the chocolate. However if you don’t have one in your kitchen, you can always just put one together using a saucepan and a heatproof bowl. The bowl should be able to rest securely in the top. Fill the saucepan with about 1-2 inches of water, so that when you place the bowl atop, the water doesn’t touch it. Bring the water to a boil, set the bowl in place, and reduce the heat so the water simmers gently.

williams-sonoma, cooking, baking, cooks, cutlery

Ingredients (Serves 6):

  • 8 oz. bittersweet chocolate, finely chopped
  • 4 tbsp (1/2 stick) unsalted butter, cut into pieces
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 6 tbsp sugar
  • 2 tbsp Dutch process cocoa powder, sifted
  • 1 tsp. finely grated orange zest (optional)
  • 3 egg whites, at room temperature

Directions:

  1. Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. (Side note: If you would like your cakes to have a crunchy bottoms and sides, use fine sugar instead of cocoa powder.) Set the ramekins on a small baking sheet.
  2. In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.
  3. In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.
  4. In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.
  5. Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates.

Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

This post is a collaboration with Williams-Sonoma, but all words and opinions are my own.

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