Molten Chocolate Cakes
12 servings
Hands on: 30 minutes
Total time: 35 minutes
This is a lusciously rich recipe for individual molten cakes - enough for all
your valentines. It was adapted from pastry
chef Gale Gand's version for the Food Network.
8 ounces (two sticks) plus 6 tablespoons
unsalted butter
10 ounces bittersweet chocolate
6 egg yolks
6 eggs
3 cups sifted powdered sugar
1 cup sifted all-purpose flour
Raspberries and confectioners' sugar, for garnish
Preheat oven to 450 degrees. Spray 12 4-ounce foil mini-tart tins with baking
spray like Baker's Joy. Set aside. In a medium
saucepan on low heat, melt the butter and chocolate together. Cool slightly. In
a separate bowl, whisk together the egg yolks
and eggs, then mix in the powdered sugar. Whisk this mixture into the chocolate
mixture, then whisk in the flour. The batter
can be refrigerated until ready to bake, or baked immediately. Pour batter into
tins and bake for 5 to 6 minutes if batter
was refrigerated, or 4 to 5 minutes if it was at room temperature. Immediately
turn out of tins onto a dessert plate and
garnish with raspberries and sifted confectioners' sugar, if desired. Serve hot.
Per serving: 527 calories (percent of calories from fat, 62), 8 grams protein,
45 grams carbohydrates, 4 grams fiber, 39
grams fat (22 grams saturated), 257 milligrams cholesterol, 38 milligrams
sodium.
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