Molten chocolate cake, made famous by chef Jean-Georges Vongerichten, is now a standard offering at many upscale eateries. Whipping the egg whites in this recipe for Molten Chocolate Cake results in a lighter final product.
Because it’s so simple to make and uses everyday pantry staples, I make this amazing cake for my children quite frequently as a special treat.
After adding the egg yolks, you may turn this molten chocolate cake into an upscale mocha-flavored dessert by whisking 1 tablespoon of strong coffee into the chocolate mixture.
Given the cake’s richness, it pairs particularly well with fresh or sauced raspberries and strawberries. For additional flavor and texture, try topping the cake with powdered sugar, whipped cream, chocolate sauce, or Sweets sour cream or yogurt.
A cup of coffee, a glass of milk, or a bowl of ice cream goes wonderfully with this molten chocolate cake.
Being a fellow chocoholic, I can attest that once you’ve prepared this cake, you’ll be ready for any assault from your fellow chocolate lovers.
I promise that if you make this cake and offer it to your friends and family, they will all ask for the recipe.
1/2 cup of chopped, bittersweet chocolate (6 ounces)
1 pound of butter
1-and-a-half cups icing sugar
1/4 pound of sugar
Three unbroken eggs
Put in a 425 degree Fahrenheit preheated oven.
Prepare six (6-ounce) souffle or custard cups with butter. Arrange on a pan for baking.
Melt the butter by microwaving the chocolate and butter for 1 minute on MEDIUM (50%). Chocolate should be whisked until it is completely melted. Mix in 1-1/2 cups of sugar and flour. Mix in the egg yolks of six eggs.
Egg whites should be beaten in a separate, clean basin until they form stiff peaks. Gently incorporate the beaten egg whites into the chocolate mixture until no white streaks remain, using a rubber spatula. Put the liquid into the cups.
Cakes are done when the edges are hard but the centers are still mushy, usually after 14 to 15 minutes in the oven. Hold for one minute. Loosen cakes from molds by running a small knife around the edge, then carefully unmold onto serving plates. Warm it up and top it with whatever you like.