Molten Chocolate Cakes

I made this dessert for Christmas this year and I must say it was delicious!

The chocolate cake was warm and gooey.  The coffee ice cream and raspberry sorbet melted into all the little nooks and crannies.  Also, it was my own individual chocolate cake!  All to myself...just the way I like it :) 

Sometimes cakes can be dry and usually I will not order or make cakes for this particular reason.  However, this chocolate cake was moist and not too sweet.  This cake is definitely a keeper and I have been craving it since Christmas!

Butter your ramekins and sprinkle the bottom and sides with 1 tsp of sugar.  This prevents sticking and creates a nice sugar crust.

Chocolate and butter....nothing better :)

Beat the eggs until they are pale yellow and really thick!

Gently mix in the melted chocolate/butter mixture in intervals.  Don't mix all the chocolate into the eggs at one time because you will literally cook the eggs and there will be chunks of cooked eggs in your cake!!  Oh and by the way, this technique is called tempering.

Just the tiniest bit of flour does the trick!

This cake is nice because you can make everything ahead of time and pour the mixture straight into the ramekins and refrigerate until dinner is over!  They only take about 11 minutes and they are ready to serve immediately!

My Dad and I at Christmas Dinner :)

I had such a hard time taking pictures of this dessert.  The smell was overwhelming and the temptation to dig in was too strong to handle.  I devoured my cake right after taking this picture!

Bittersweet Molten Chocolate Cakes with Coffee Ice cream and Raspberry Sorbet

Adapted from Bon Appétit January 2003
Serves 2


Ingredients:
2 tsp + 4 tsp Sugar
2 ounces Bittersweet or Semisweet Chocolate chopped (Best Quality you can by!)
4 Tbsp Unsalted Butter
1 Large Egg
1 Large Egg Yolk
2 tsp Flour


Coffee Ice Cream and Raspberry Sorbet


Directions:
Butter two 3/4 cup souffle ramekins.  Sprinkle each with 1 tsp of sugar.


Melt chocolate and butter over low heat in a medium saucepan until smooth.  


Beat egg and egg yolk with an electric mixer until pale yellow and very thick.  This will take about 5 minutes.  Fold chocolate butter mixture into eggs in 3 intervals.  Fold chocolate into eggs very gently and do not over mix.  On the last interval add the flour.  Pour half the mixture into each ramekin. 


At this point you can cover the ramekins and refrigerate until needed.


Preheat oven to 425˚ F.  Place ramekins on a baking sheet.  Bake until the edges are puffed and the chocolate is cracked, however the middle is still loose.  The original directions call for about 13 minutes, however this is a little too long for my oven.  I suggest 11 minutes.   


Top with coffee ice cream, raspberry sorbet, or both!