This recipe is from the New York Times food section (December 14, 2005).
These little cakes really don't take long at all to make and are ooooooooooooohhhhh so yummy! A dollop of whipped cream and maybe a smidgen of jam go well on top.
I've never made a single batch. I knew from the first time I ever made them that this is one of those recipes that should automatically be doubled or tripled.
Ingredients:
4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
¾ cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour.
Directions:
1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.) -- I used muffin tins. Call me gouche, I know.
2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
3. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot. -- The only problem I found with serving them hot was that the whip cream melted. But no one seemed to mind.
that looks absolutely wonderful!
ReplyDeleteso yummy!
ReplyDeletei eat them like brownies the next day (they rarely last longer than that). once they're cold the center becomes creamy but firm. mmmmmmmm!
This is going to get a workout next weekend. :)
ReplyDeletei just made these again last night and for the first time i cooked them just as long as the recipe says and no longer.
ReplyDeleteunfortunately, because i cook them in muffin tins instead of in separate ramikins, these are a bear to get out neatly without having some flop out and crash open.
but when i Did get one out properly and cut it open, the inside was nicely oozy.
it rather grossed rob out. he's always worried things won't be cooked enough. but i thought it was rather neat.
OOH MAN..CHOCOLATES!!!! I'll try this recipe sometime this weekend! Thanks!!!!!! if you want visit our recipe blog http://siyenseatsulyaw.multiply.com keep cookin!
ReplyDeleteCould you use muffin paper cases for these?
ReplyDeleteyes, i think so. lately i've been using silicon muffin cups which work really well.
ReplyDeleteyummy!!! may i copy??? iam rheeza from philippines
ReplyDeleteLooks like I have something to try for Valentine's Day (knew I pinned this post for a reason). Now to find a 6 ounce baking dish...hmmm.
ReplyDelete:-)
dude, those silicone muffin cups are Perfect for these!!!!!! i bought mine at target. they're also great for muffins, but i find i use them more for these molten baby cakes than anything.
ReplyDeleteGreat, I completely had forgotten those had existed. I've been wanting to use some silicone ware also....a trip to the store is in order. Thanks for the idea!
ReplyDeleteHoly Moly this is a keeper! Thanks;)
ReplyDelete