molten chocolate cake

close upThe last time I did this (all the way back in July), I had just moved to New York City and I was consuming alarming amounts of pastries. Fast forward 5 months, and I’m doing much the same thing. But now at least I’m baking them first.

Given the responsibility for Thanksgiving dessert, my mind started wandering into the realm of pumpkins and apples and spices and pies. But in the name of appeasing a picky cousin, I turned away from these happy autumn treats and steered towards an even happier star ingredient: chocolate.

ingredientsIt took all of 30 seconds for me to settle on these dangerous little cakes – I’ve made the recipe several times before and it has never failed to make people continue reaching for more bites even when there is simply no more real estate available in their stomachs.

I’m happy to say that this time was no different, and even after a delicious dinner (during which unspeakable amounts of mashed potatoes were consumed), no one could turn down at least a few bites of dessert.

chocolate butter meltingThis dessert starts by melting chocolate and butter together. Don’t worry if you don’t own a double-boiler, any heat-proof bowl placed over a saucepan filled with boiling water will work. The basic idea is that the chocolate/butter shouldn’t come into direct contact with the heat source.

combiningI’m slowly trying to get into the habit of baking and taking pictures again, but time is becoming an increasingly rare and precious commodity in my life. I begin to fear I’m turning into an adult.

ramekinsIn the name of staving off adulthood, dinner tonight will be Diet Coke and jellybeans.

Molten Chocolate Cakes recipe (adapted from Joy of Baking)

  • 1 cup unsalted butter, cut into small pieces
  • 12 oz. semi-sweet chocolate chips
  • 6 large eggs, separated
  • 2/3 cup granulated white sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. cream of tartar

Preheat the oven to 400° F. Prepare 8 individual ramekins by buttering the bottom and sides. Set aside.

Melt the butter and chocolate in a double boiler (or in a heatproof bowl over a saucepan of simmering water). Once the mixture is completely melted and smooth, set aside to cool.

Using an electric mixer or hand mixer, beat the egg yolks and granulated sugar until pale and fluffy. Add the vanilla stir until blended.

Combine the chocolate mixture and the egg yolk mixture in a large bowl.

In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.

Using a rubber spatula, incorporate egg whites into the chocolate mixture GENTLY – do not overmix or this will deflate the batter.

Divide the batter evenly between the ramekins. Bake for 15 minutes, or until the outside of the cakes are done but the insides/middle remain a little wobbly. If you want less “lava” in the middle, bake the cakes a few minutes longer.

Remove from oven and let rest for a minute or two. Serve with whipped cream or ice cream, or just by themselves.

Makes 8 individual ramekins.

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