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Warm chocolate pudding cakes

December 31st, 2009

Molten Chocolate Cake

Celebrate the New Year with this decadent dessert. These rich, molten chocolate cakes can be made hours ahead of time and kept refrigerated until just before baking. Please make note that they may need to cook a minute or two longer, since they were chilled. After they’ve been baked, they can be served cold the next day when you’re recovering. Wishing you a happy, healthy and sweet New Year…

Warm chocolate pudding cakes

5 1/2 ounces best-quality bittersweet chocolate, cut into small pieces
1/2 cup plus 1 tablespoon unsalted butter
3 large eggs
3 large egg yolks
1/2 cup granulated sugar
5 tablespoons all-purpose flour
Confectioners sugar
Fresh whipped cream or Ice Cream

Preheat oven to 375 degrees. Lightly butter six 1-cup ramekins.

In the top of a double boiler over simmering water, combine the chocolate and butter. Heat until completely melted, stirring to blend. Do Not Burn. Remove from over the water and let cool for a few minutes.

In a bowl, using an electric mixer, beat together the eggs, egg yolks and sugar on medium speed for about 5 minutes, or until the mixture is a light lemon color. Add the flour, blending it in completely, and then add the cooled chocolate-butter mixture. Mix briefly just to blend. Fill each of the prepared ramekins half full.

Bake for 11 to 12 minutes, or until each cake is set around the outside edges but the center trembles slightly when the ramekin is moved. (Watch carefully. If you over-bake the cake it will be dry, instead of creamy in the center.) Remove from the oven and using a fine mesh strainer, dust the tops with confectioners’ sugar. Serve on a dessert plate with a small scoop of ice cream or whipped cream.

Recipe via American Bistro

Filed under: Desserts



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