oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter
four - 6 to 8 ounce (180-240 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 cake batter.
heatproof bowl, placed over a saucepan of simmering water, melt the butter
chocolate. Remove from heat and set aside while you
beat the egg yolks.
In the bowl of your electric mixer,
or with a hand 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 just 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. Bake for
minutes or until the outside edges of the cakes are set but the middle still
looks a little wet and wobbly. You may have cracks on the top surface of
remove from oven and let them rest for a minute or two. You can serve the cakes
in their molds or you can 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 batter 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 Molten Chocolate Cakes.