Thursday, February 18, 2010

Molten Chocolate Cake

Oh. my. goodness. amazing. rich. decadent. heavenly. perfect. won a chuckling "oh, oh, oh" from Dad, king of chocolate lovers. Okay, enough said.... here ya go:

6 oz. semi sweet chocolate
2 oz. bittersweet chocolate
3/4 c. unsalted butter
3 egg yolks
3 whole eggs
3/4 c. sugar
3/4 c. all purpose flour

Butter 6 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt the butter and chocolate, set aside and let cool. In a mixing bowl, use an electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add the chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour (or until you're ready to bake). In preheated 475 degree oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately with fresh whipped cream.

Courtesy of Gourmet Magazine, Napa Valley Wines