Valentine’s Day is not complete until you’ve shared a molten chocolate cake with someone special. A couple years ago my wife and I made these together, the recipe is super easy and scores maximum points with your sweetie!
For those unfamiliar, it’s a cake that oozes chocolate sauce when you cut into it, and It’s a great show when it works. The first time making the cakes, I pulled them out of the oven, flipped the pan and a gush of chocolate sauce poured out. What did we do? What any red blooded American would– licked the plate clean and tried again….
On the second try, I flipped the pan, plated the cakes, cut and PERFECTION. Chocolate oozed out, we ate our second set of molten cakes for the night. Impressive, YEAH!
It’s Valentine’s Day –so go for it!… It’s a YUMMY blast when you get it right, It’s a YUMMY blast when you don’t…no matter what, you’re still eating chocolate with the one you love. There are worse ways to spend a night, right?
With that said, on to the making and impressing…
Prepping for these yummies is super simple. The first step is tempering the chocolate and butter on a double-broiler. Next simply whisk the eggs, add sugar, then chocolate (cooled to room temp – you don’t want to cook the eggs), then flour, one thing at a time until it’s all mixed. Then you pour the mixture into an oiled muffin tin, 3/4 full for each.
Cook times can be all over the place (depending on your oven) – but count 5-8 minutes. You’ll know when it’s done when the middle of each cake starts to puff up at the end. (Don’t cook it much longer than that or your center will over bake).
After removing the tin from the oven, you need to flip it over, the easiest way is by placing the muffin pan on a cookie sheet, put another cookie sheet on top, grab both sides (squeezing the muffin pan) and flip.
You want to lift the muffin pan and tap out the cakes as you go. Note a few cakes may not come out. Ignore those and concentrate on the ones that do drop. Put them on to a plate, sprinkle powdered sugar and add fruit or ice cream on top, cut open and enjoy!
In my opinion the cakes are best right out of the oven, for Valentine’s day bake 2 and store extra batter in the fridge (for up to 2 days). Adjust cook time for the leftover (chilled) batter accordingly. If you have a flexible silicone muffin pan – use that – it’s the easiest pan to get the cakes to pop out.
Serves: 6-8 cakes
1 stick + 3 tablespoons butter (non-dairy earth balance works fine too)
5 ounces bittersweet chocolate (70% cacao recommended)
3 egg yolks
3 whole eggs
1.5 cups powdered sugar, sifted
½ cup all purpose flour (we’ve also used spelt)
Preheat oven to 450 degrees F.
Melt the chocolate and butter together in a double boiler over the stove (or place a glass bowl on top of a (smaller) saucepan filled with a little boiling water. Once your chocolate is melted, let it cool to room temp before adding the mixture to the eggs. (Pop it in the fridge for a few minutes if you want).
With an electric mixer, whisk the eggs, then slowly add the sugar, then the chocolate mixture, then gradually add the flour. Mix until smooth.
Pour into a greased muffin tin – filling muffin cups about ¾ of the way full.
Bake for 5-8 minutes or until the middle puffs up but the cake inside is still underdone.
Remove from the oven and place the muffin pan on a cookie sheet. Place another cookie sheet on top. Hold it all together and gently (but quickly) flip it so the muffin tin is now upside down. Carefully lift up the muffin tin, give it a shake and a tap to get the cakes to drop down.
Serve with a scoop of ice cream, powdered sugar and fruit.
These are a bit tricky to make, but well worth the patience. Have a tip to improve the recipe? Like chocolate? Leave a comment below and share this post to Facebook and twitter, don’t forget to tag Real Property Management.
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