Molten Chocolate Cake

MOLTEN CHOCOLATE CAKES with Red Wine Syrup by Mishele Maron

The better the chocolate, people, the better the cake.
I used to make this cake every time we had a new group of guests. Never fails to impress. Even if you mess up and bake the cake all the way through and there is not chocolate sauce in the center it still tastes fabulous. If you fear that you might over-bake the cake just call them “Individual chocolate cakes,” and you can drizzle chocolate sauce over the cakes, though it won’t be as sexy.

11 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped.
11 ounces or 1 ¼ cups unsalted butter, cut into small pieces
6 large eggs
6 large egg yolks
¾ cup sugar
½ cup plus 2 tablespoons all purpose flour

1/2 cup chilled whipping cream 

Generously butter and flour 8 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat. Cool 10 minutes, stirring occasionally. The mixture should be just body temperature when you add it to the rest of the ingredients.
Using electric mixer, beat eggs and yolks to combine, and then add sugar in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Mix in chocolate mixture and then gradually beat in flour. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
Preheat oven to 350°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
Beat cream, 1 tablespoon sugar in small bowl until firm peaks form. Top cakes with whipped cream and serve warm with sauce. 
Makes 8 servings.

For red wine syrup

1 cup hearty red wine
½ cup sugar
1 pinch cinnamon
1 pinch black pepper
½ teaspoon vanilla,

Combine first 4 ingredients in a saucepan, and then simmer down on medium low until mixture coats the back of a spoon, about 10 minutes. Add vanilla. Drizzle red wine sauce around cakes and cream.


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