MOLTEN CHOCOLATE CAKES
The Molten Chocolate Cakes are so easy to make and even if slightly overbaked and they don’t “flow”, they are fantastic – especially served warm with a good vanilla ice cream. The molten part is just unbaked batter. They are baked until set on the outside but still runny on the inside. The only caveat with the recipe is the chocolate. Although the chocolate I use looks like chocolate chips, it is not. I buy a professional chocolate that comes in 30 pound boxes that is shaped into chips for ease of melting. The chocolate chips used in cookies is made so the chips don’t melt when baked. In this case you want them not only to melt, but to run. So chocolate chips used for cookies is not recommended. If you can get a 72% chocolate or there abouts, it is even better. I use a 58% chocolate because it is good in many applications and I don’t have to stock so many different chocolates.
I put these in Texas muffin cups that are of the easy to release kind and spray them very well with a cooking spray. They can be made with a bowl and a whisk, so a mixer isn’t necessary. The batter can be made a few hours ahead, held at room temperature, then baked off while enjoying dinner. About 15 minutes before serving, bake them off, let them rest for 5 to 10 minutes, unmold and serve. As I mentioned above, I love these with vanilla ice cream. Probably a bit of overkill but sooooooooo gooooooood!!!!!
5 ounces semisweet or bittersweet chocolate (not chocolate chips)
1 stick + 3 tablespoons unsalted butter
1 teaspoon instant coffee
1 1/2 teaspoon vanilla
3 egg yolks
1 1/2 cups powdered sugar, sifted
1/2 cup flour, sifted
Preheat oven to 450 degrees. If using dark, nonstick pans reduce temperature to 425 degrees. Spray 6 Texas size muffin pans very well and set aside.
Melt the chocolate and butter together; cool slightly. Dissolve chocolate in vanilla and set aside.
Whisk the eggs, yolks, sugar, coffee and vanilla together; whisk into chocolate and lastly whisk in flour.
Divide evenly among the six molds. (I use 2 #16 disher scoops per pan). Bake 8 to 10 minutes until the outside is set but the inside is runny. Cool 5 to 10 minutes, run a spatula around the edges of the pans to make sure they will release. Place a jelly roll pan or anything that will cover the six muffin molds, turn upside down and they will fall out. Use a pancake turner to pick them up and put on plates.
Serve immediately, with or without a scoop of vanilla or coffee ice cream.