Soft-Centered Warm Chocolate Cakes
- Ready In:
- 24mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 5 ounces bittersweet chocolate, chopped
- 3⁄4 cup butter, cut in pieces
- 4 eggs, separated
- 1⁄2 cup sugar
- 3 tablespoons flour
- creme fraiche or whipped cream, for serving
directions
- Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
- In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
- To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.
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Reviews
-
I cut the recipe to 2 servings and because I didn't have 1 cup ramekins I thought I could use a large muffin tin to make 2 individual cakes. I ended up not adjusting the baking time correctly and overbaked the cakes, but they were still delicious. If I make this in the future I will go out and buy ramekins because even though the cakes didn't really stick to the pan they didn't exactly slide out and when tried to lift them out with a fork the delicate cake fell apart... still delicious just not as pretty!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.