Molten Chocolate Cake
 
 
decadent and delicious, these individual cakes are irresistible for true 
chocolate lovers. serve the cakes directly from the oven, so that the 
molten center remains liquid, as you take your first bite. 
 
makes 8 servings 
 
preparation time: 45 minutes 
 
ganache filling: 
 
1/3 cup  heavy cream
2-1/2 tsp  light corn syrup
1/2 cup  semi-sweet chocolate, chopped finely
 
cake batter: 
 
2/3 cup  butter, softened
1/3 cup  semi-sweet chocolate, melted
2 Tbsp  unsweetened chocolate, melted
3   eggs
2   egg yolks
1/2 cup  all-purpose flour
2/3 cup  confectioners sugar
 
preheat the oven to 375f. 
bring the cream and the corn syrup to a simmer and pour over the chopped 
chocolate. let sit for 5 minutes and mix until smooth. place in the 
freezer until just firm enough to scoop, about 20 minutes. stir the 
ganache occasionally while it is in the freezer. 
while the ganache is cooling, whisk the butter and the two chocolates 
together and add to the eggs. 
sift the flour and sugar together and fold into the chocolate mixture. 
butter and flour eight 4-fluid-ounce ramekins. fill the ramekins with 3 
tablespoons batter and make a small well in the center by pushing the 
batter up slightly on the sides. however, the bottom of the ramekin 
should not be visible. 
scoop 1 tablespoon of the ganache and place it in the center of each 
ramekin. 
spoon another 2 tablespoons of cake batter on top of the ganache, making 
sure to seal it between the two layers of batter. the batter should come 
up to 1/4 inch from the top of the ramekin. 
bake the cakes in a 375f oven for 15 to 20 minutes or until the top of 
the cake springs back lightly to the touch. 
loosen the edges of the cakes before unmolding and place on a small 
dessert plate. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5777) Mirror: rec.food.recipes: Thu, Oct 14, 2004


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