Thursday, January 17, 2008
Dark chocolate molten cake, my final treat to my family before i left for Berkeley. So good....
Good thing about this cake is that the batter is actually better if made in advance. The egg in the mixture will have a chance to relax and deflate, producing a dense, chocolatey cake. Put the batter in the fridge up to a day before, and bring to room temperature before baking. Enjoy.
Dark Chocolate Molten Cake
Make 4 large muffin sized cake or 6 regular muffin sized cake
1/2 cup unsalted butter
4 ounces dark chocolate
3 large eggs
1/4 cup granulated sugar
3/4 tablespoon brewed coffee
2 teaspoon flour
Melt chocolate and butter in a double boiler over medium heat, let cool. Beat eggs and sugar together in a separate bowl until smooth and pale. Add to chocolate mixture and mix until smooth. Stir in coffee. Sift in flour and mix to combine.
Line muffin tins with liner and divide batter evenly between each well. Bake at a 450 degrees preheated oven for 6-8 minutes (for the regular size tins), depending on how you want the center. 6 minutes will give a fairly liquid center and 8 minutes gives a very moist, pudding-like center, both of which are wonderfully rich and decadent.