May 16, 2008

birthday time!

i have always wanted to make one of those cakes that are gooey in the middle but never knew how. for christmas derek got me the williams-sonoma "cakes" book and i found what seemed like a pretty decent recipe for it: individual molten chocolate cakes (pg 131). Derek loves chocolate. i mean he really loves chocolate.indeed it was quite gooey in the middle, and a little cakey towards the edges. very lovely and warm.
happy birthday derek!

individual molten chocolate cakes

unsalted butter for preparing the ramekins
10 oz semisweet chocolate, chopped
1/2 cup unsalted butter, cut into 8 equal pieces
1/4 cup all-purpose flour
4 large eggs
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp instant coffee powder dissolved in 2 teaspoons hot water
1 tbsp confectioners' sugar for dusting

position a rack in the middle of the oven, and preheat to 350 degrees F. butter the bottom and sides of 6 3/4cup ovenproof ramekins, and put them on a rimmed baking sheet.
combine the chocolate and butter in a large heatproof bowl and place over barely simmering water. stir occasionally until smooth and all of the chocolate has melted. remove the bowl from the pan and set aside to cool slightly.
sift the flour through a fine-mesh sieve placed over a small bowl. set aside. in the bowl of a stand mixer or large mixing bowl, combine the eggs, sugar, and salt. fit the stand mixer with the paddle attachment or a handheld mixer with the twin beaters. beat the mixture on medium-high speed until it thickens and the colour lightens slightly, about 4 minutes. stop the mixer occasionally to scrape down the sides of the bowl. reduce the speed to low, add the vanilla extract and dissolved coffee, and beat until combined. with the mixer running, add the flour 1 tbsp at a time. using a large rubber spatula, stir about one-third of the chocolate mixture into the egg mixture to lighten it. scrape the remaining chocolate on top of the batter and, using the spatula, fold the mixtures together just until no streaks of the chocolate mixture are visible.
pour the batter into a 4cup glass measuring cup, using the spatula to scrape out every last bit from the bowl. pour about 1/2 cup batter into each prepared ramekin. bake until the edges look firm and dull on top and the centre looks shiny and slightly wet, 16-18 minutes. you may see a few tiny holes on top. these cakes should be under baked, so do not bake longer than 18 minutes.
let the cakes cool in the ramekins on wore racks for 10 minutes. put the confectioners' sugar in a fine-mesh sieve and sift an equal amount over the top of each cake. using pot holders, transfer each ramekin to an individual serving plate. serve right away.

2 comments:

A Mommy said...

Happy Birthday! mmm, that dessert looked really good!

Lisha said...

Oooey gooey yummy and chewy.....just right! I'll have to try that one.