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Text - Recipes - Molten Chocolate Cake (TXT).zip
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Molten Chocolate Cake.txt
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2003-08-09
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Made this yesterday and was impressed. No more time or trouble than a
chocolate mousse, but, IMO, a much superior result.
Makes 6 servings
8 ozs bittersweet chocolate
11 tbs unsalted butter, plus some to butter ramekins
3 large eggs
3 large egg yolks
1/4 cup plus 2 tbs white sugar
5 tbs all-purpose flour, sifted
8 oz heavy whipping cream
Heat the oven to 325. Butter 6 ramekins each of at least 1 cup capacity.
Place 6 ozs of the chocolate and the butter in a bowl over simmering water
and stir until melted and smooth, set the bowl aside to cool slightly while
you beat the eggs, yolks and sugar at medium-high speed until they are pale
and thick; this will take several minutes. Reduce the speed and gradually
beat in the flour. Add the chocolate mixture and continue to beat until
thick and glossy; this will take perhaps 5 minutes. Divide half the mixture
among the ramekins. Divide the remaining 2 ozs of coarsely chopped
chocolate among them, placing the chunks in the very center of the chocolate
mixture. Top with the rest of the chocolate mixture.Bake until each cake is
set around the edges, but the center wobbles slightly when the ramekin is
moved, about 12 to 15 minutes. Let cool for about 5 minutes. Beat the
cream until stiff and top each ramekin with it.
If you wanted to be a bit fancier you could unmold each cake onto a plate
decorated with, say creme anglaise and chocolate swirls but that's too much
trouble for me!
ub