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Molten
Chocolate Cakes: Preheat
oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides
with granulated white sugar. Place the prepared molds on a baking sheet and set aside while
you make the chocolate cakes.
In a
stainless steel bowl suspended over a saucepan of simmering water, melt the butter
and
chocolate. Remove from heat and set aside while you
whip the egg yolks.
In your
electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until
thick, pale, and fluffy. (When you slowly raise the beaters the batter
will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and
then fold in the melted chocolate mixture.
In another
clean bowl whip the
egg whites until frothy. Add the cream of tartar and continue to whip
until soft peaks form. Gradually add the 1 tablespoon of granulated white
sugar and whip until stiff peaks form. With a rubber spatula or wire whisk
gently fold the beaten whites into the chocolate mixture, just until
incorporated. Do not over mix or the batter will deflate. Divide the
batter between the prepared molds, filling about 3/4 full. Bake for 10 to
15
minutes or until the outside edges of the cakes are set but the middle still
looks a little wet. You may have cracks on the top surface of the cakes.
Immediately
remove from oven and let them rest for a minute or two. Run a palette or
sharp knife around the edge of each cake and then invert onto the center of each serving plate.
Carefully remove the mold. Sprinkle the top of each cake with
confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top
of each warm cake.
Note: You can prepare the chocolate mixture several hours ahead of time. Simply
make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake
just before serving. When the batter is cold the cakes may take a minute
or two longer to bake.
Makes 4 -
3/4 cup (180 ml)
individual cakes.
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