21 February 2011
Molten Lava Babycakes=Pure Romance
I meant to post this for Valentines Day, but time (and pasta) got in my way!
One of John's favorite things in the world is chocolate...which is true for so many people. I would like to say he is extremely picky, but that would be lying. He will eat and enjoy nearly anything with cocoa in it. This includes but is not limited to Hersheys, mexican mole sauce, Valrhona chocolates, cake, hot cocoa, brownies (homemade or boxed it matters not) and chocolate milk is a particular favorite! The beauty of John's love affair with chocolate is that it trancends to me with every chocolate dish I prepare! Nifty huh?
Molten Lava Babycakes are a particular favorite and so easy to make. It's a lovely chemical reaction that allows the interior to stay so gooey and soft, yet the outer cake is perfectly delicate and spongy! A few raspberries (thank you California,USA) and whipped cream are the perfect complement!
Molten Lava Babycakes
5 ounces Bittersweet Chocolate (I used Callebaut 66%)
10 Tablespoons Butter
3 egg yolks
1 1/2 cups Powdered Sugar
1/2 cup all purpose flour
1 Tablespoon Espresso Powder
pinch of salt
Preheat oven to 425 degrees.
In a small saucepan, melt chocolate and butter together, stir until smooth and let cool about 15 minutes.
Butter 6 ramekins generously and sprinkle with sugar to coat entire interior.
Beat eggs and egg yolks until smooth and stir in powdered sugar, flour, espresso powder and salt. Fold in cooled chocolate mixture until just combined.
Pour into ramekins until about 3/4 full. Place ramekins on a baking sheet and bake about 15 minutes until edges are firm, but center still have a bit of jiggle. DO NOT OVER BAKE!!
Remove from oven and let cool about 5 minutes. Loosen the sides of each cake with a sharp knife and turn out onto a serving plate. Garnish with raspberries, strawberries or bananas and whipped cream.
I often put these together in the morning, and pop in fridge until I get home from work. An extra 2 minutes in the oven is all they need!