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When visiting Ontario a few weeks ago, I visited my aunt and her partner in St. Catharines. Dan is a fabulous chef – and we feasted on a tasting menu of mushroom brie puff pastry, goat cheese and golden beat salad, hand stuffed lobster ravioli, out of this world lamb, and molten chocolate cakes.  The molten chocolate cakes were everything you could want: chocolatey and extra gooey in the middle.

Dan kindly shared the  recipe with me from Saveur, and I have been looking for an excuse to make them ever since.   Now my student kitchen, while generally well stocked, does not include ramekins, so I decided to make these cakes in miniature – using a muffin tin.  I also only had no rum.  I decided the important thing here was that the inner truffle was boozy, so I substituted Bailey’s.   The final product was as heavenly as I remembered it (and the lovely aroma of chocolate wafted through my kitchen for a few days afterwards!)

Mini Molten Chocolate Cakes

(makes 12 mini-cakes)

Ingredients:

2 oz. semisweet chocolate, finely chopped
1 tbsp. Bailey’s (or your favourite liqueur)
3 tbsp. heavy cream
8 tbsp. unsalted butter
¼ cup flour
6 oz. bittersweet chocolate
½ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
3 eggs
Confectioners’ sugar

 

Directions:

Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 12 teaspoon sized balls.  Refrigerate until chilled.

Preheat oven to 425° Fahrenheit.  Fill a muffin tin with 12 liners.  Heat butter and bittersweet chocolate in a small saucepan until just melted.  Remove from heat and allow to cool for at least five minutes.

In a large bowl, beat together the sugar, vanilla, salt, and eggs until thick and pale with a hand-mixer, 3-4 minutes.  Beat in chocolate mixture and flour, mixing until smooth.  Fill the muffin cups with half the batter.  Place a chilled chocolate truffle in centre of each, then top with remaining batter, smoothing the top.  Bake until just set, about 7-8 minutes.  Allow to cool for 2-3 minutes.

Dust with confectioners’ sugar and serve immediately.  Delicious with copious amounts of whipping cream and fresh strawberries.

Bon appetit!

– Catherine

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