Molten Chocolate Cakes
- 2 # unsalted butter
- 2 qt. semi-sweet chocolate chips
- 16 eggs
- 16 egg yolks
- 2 cups sugar
- 2 pinches of salt
- ¼ cup all-purpose flour
Make ahead – The batter can be refrigerated for several hours; Bring to room temperature before baking.
- Preheat oven to 400 degrees. Spray 6 oz ramekins. Set ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In hobart, beat the eggs with egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake 9-10 minutes or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute then cover each with an inverted dessert plate. Carefully turn each over one, let stand for 10 seconds and then unfold. serve immediately.
*Do not add liquor – Can add espresso, mocha, cappuccino
*Can sprinkle sugar after spraying ramekins instead of flour
Enjoy your Molten Chocoalte Cakes!