Labor Of Love: Molten Chocolate Cakes

A couple of months ago when I was on a cruise, the fancy restaurant on the boat served us these incredible molten chocolate cakes. They were a little dish of heaven! When your spoon breaks through the molten chocolate cake's outer crust, you find a warm and gooey pudding-like center. I knew right away that I would want to make them at home. I know I have already posted a recipe for a chocolate cake similar to this, made in the crockpot, but I really wanted to make individual sized ones to make the presentation a little more fancy and surprise my family/guests with the warm and gooey inside. Well, I didn't have any 6oz. ramekins, and so I just put this recipe on my shelf for a later date.

Fast forward to a last weekend...Jay and I were shopping for the kids at a nearby toy store when he found a Lego Star Wars book. He actually sat down on the floor of the store right where he found it and started reading it! I am not a Star Wars fan at all, so I really didn't understand his enthusiasm, but it made his eyes light up. He REALLY wanted that book. It was $26.00 and I said I would buy it for him for Christmas, but he insisted we go home and try to get a better deal on Amazon - he's thrifty, I know, but I'm proud of that. :) Well, we went home and found it on Amazon for $16.00; however, in order to get the free shipping, we needed to spend $25.00. I instantly said, "I can think of something I want that would bring us to $25.00!!!!" Purchasing on Amazon we got the a set of 6 ramekins and the Lego book for the same price we would have spent in the store! So long story - not really told shortly, I got my ramekins! Now I can make this wonderful, delicious, warm, gooey, chocolaty, and yummy dessert!

Recipe from Joy of Baking

1/2 cup unsalted butter, cut into pieces
6 ounces bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 6 oz. 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.

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. (You can use a double boiler, I just use two saucepans, that sit well on top of each other.)

In your electric mixer beat the egg yolks and 1/3 cup 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 each 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 and wobbly (you do not want to overbake). You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. If you choose to remove from the mold when serving, 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 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.

* Reicpe makes 4 - 3/4 cup individual cakes. The perfect size when you are craving chcolate cake, but you don't want to make a big cake and end up eating it all week. :)