Molten Chocolate Liquor Cakes

Ingredients

3 1/2 ounces (100 g) dark chocolate, chopped
6 tablespoons (3 ounces, 85 g) unsalted butter, plus extra for greasing ramekins
2 egg yolks
2 eggs
salt
1 1/2 cups (180 g) powdered sugar
2/3 cup (75 g) all-purpose flour, plus extra for dusting ramekins
1 tablespoon of liquor per ramekin (or according to taste)

Preparation

1
Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
2
Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
3
Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
4
Divide the chocolate cream among the ramekins
5
Stir in 1 tablespoon of liquor into each ramekin and stir.
6
Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
7
Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes.
8
Remove from the oven, edges should be firm but the center will be runny.
9
Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.

 



Comments

Rolf Mortensen's picture

To avoid salmonella, do you need to use pasteurised eggs in this recipe? I mean I know the cakes are baked at a high temperature, but is it enough?

About

This recipe is based on one found on Marco Barisione's Weblog . Customize each individual cake by adding different liquors/liqueurs, such as Grand Marnier, Chambord, Brandy, etc..

Yield:

6.0 individual cakes

Added:

December 10, 2009

Creator:

Related Cooking Videos