Monday, October 15, 2012
Chocolate Molten Cakes for Secret Recipe Club
This month I had the pleasure of baking from Searching for Spice. Corina hails London, far away from my little Utah, USA. Her measurements are in grams. So, I wasn't quite sure my conversions would work! It's hard when baking not to have exact measurements, but I forged ahead. And... ta da! Fabulous little chocolate cakes! I cooked them a bit too long, so they didn't have the "lava" in the middle, but they were great with a little scoop of ice cream on top. Who can say no to chocolate cakes? Right?
The recipe makes 2 cakes in larger ramekins, but mine were small, so I got 4 out of it. But, you can see I could have filled them a little more. So, plan on 2-3 mini cakes.
Chocolate Molten Cakes
found on Searching for Spice; adapted from Gordon Ramsey's Gordon Ramsey Makes it Easy.
2 teas cocoa powder
3.5 Tb (50g) unsalted butter
3.5 Tb (50g) dark chocolate chips
1 whole egg
1 egg yolk
4.3 Tb (60g) sugar
3.5 Tb (50g) flour
Preheat oven to 350 F. (180C)
Grease your ramekins. Put the cocoa powder in one. Put the other ramekin upside down on top of the first, hold firmly, and shake. This will coat both ramekins in cocoa powder.
Put the chocolate and butter in a small dish and microwave at 30 second intervals, stirring in between, until melted. Leave to cool slightly.
Put the whole egg, and the egg yolk, in another larger bowl with the sugar. Whisk until the mixture becomes pale and thick. Pour a small amount of the egg/sugar mixture into the chocolate and stir. Then, pour all of the chocolate into the rest of the egg/sugar mixture; stirring constantly. We don't want to cook the eggs!
Sift the flour on top of the chocolate and fold into the chocolate.
Pour into ramekins; about halfway; and bake for 12 minutes. The top will appear done, but it should still be liquid in the middle. The toothpick test will not work! :)
Eat directly from the ramekins, or very, very carefully, unmold them and serve.