Molten Chocolate Liquor Cakes
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
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)
Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
Divide the chocolate cream among the ramekins
Stir in 1 tablespoon of liquor into each ramekin and stir.
Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes.
Remove from the oven, edges should be firm but the center will be runny.
Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.
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..
6.0 individual cakes
Thursday, December 10, 2009 - 5:49pm
February 20, 2009
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?