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Molten Chocolate Cake

This is a dessert that I had years ago, but knew it by another name.  I was out shopping today and I picked up this really cute little cookbook for desserts.  Low and behold, it had this recipe in it.  The funny thing is, my fiance just had this for dessert at a restaurant in Seattle and was telling me about it.   Tonight I decided to try this recipe once before he got home so if there were any quirks I could have them figured out so it was perfect when I made it for him this weekend.  I may cook them 30 seconds to a minute longer and hopefully they won't dip in the middle once you bite in.  But I definitely prefer the puddingness to the cake, so I'm not going to push it.

It's marvelous!!!!



Molten Chocolate Cake

Six 6 oz custard cups
Baking Coco
6 oz semisweet baking chocolate (chopped)
1/2 cup plus 2 tblspns butter
3 large whole eggs
3 large whole egg yolks
1-1/2 cups powdered sugar
1/2 cup all purpose flour (do NOT use self-rising flour)
If desired - additional powdered sugar

Heat oven to 450 degrees.  Grease bottoms and sides of custard cups with shortening; dust with coco powder.

In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently.  Cool slightly.

In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended.  Beat in powdered sugar.  Beat in melted chocolate mixture and flour.  Divide batter evenly among custard cups.  Place cups on cookie sheet with sides (FYI - you need sides on the cookie sheet because those little buggars slide around when you move the sheet.  Don't want them falling off).

Bake 12-14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked).  Let stand 3 minutes.  Run small knife or metal spatula along sides of cakes to loosen.  Immediately place heatproof serving plate upside down onto each cup; turn plate and cup over and remove cup.  Sprinkle with additional powdered sugar.  Serve warm.


PS - Next time, I plan to add a hint of rum to my recipe.  Yum!!!



Comments

( 25 comments — Leave a comment )
sarspasm
Oct. 11th, 2006 03:31 am (UTC)
GUH. If only I had any baking skills...
(no subject) - ralphwedgewood - Oct. 11th, 2006 03:34 am (UTC) - Expand
devious_lilgirl
Oct. 11th, 2006 03:39 am (UTC)
It is to DIE for. This is the first time I've actually made them and I could not be happier at the turn out. Only problem... I have 5 more cakes to eat! I've only got my kiddo with me till Thursday and she doesn't eat chocolate (lactose fears). So, anyone interested in sharing?? :o)
snobahr
Oct. 11th, 2006 03:40 am (UTC)
Looks wonderful. But because that first picture is pretty wide, it might play merry hell with some folks' friends-list pages. Might I suggest adding:

height="400"

inside the > of the img tag?

I saw a thing on Food Network the other night about lava cake. Looked luscious.

devious_lilgirl
Oct. 11th, 2006 03:46 am (UTC)
Lava cake... yes, that's what I knew it as before.

Thanks for the suggestion snobahr. I changed the size :)
iralynn
Oct. 11th, 2006 04:10 am (UTC)
This was just on the TV Unwrapped on the Food network!! LOL!!
iralynn
Oct. 11th, 2006 04:10 am (UTC)
*TV show
carolinezilla
Oct. 11th, 2006 04:25 am (UTC)
Wow, that is definitely going to the top of my baking to-do list. Are custard cup ramekins?
devious_lilgirl
Oct. 11th, 2006 04:36 am (UTC)
Well the first time I had them, they were cooked in ramekins. While they're not the same thing, you can certainly use either one.
carolinezilla
Oct. 11th, 2006 04:43 am (UTC)
Oh ok, I just googled custard cups and now I see what the difference is. I always thought those things were just another form of ramekin.
tip
Oct. 11th, 2006 04:25 am (UTC)
wow, that looks really, really good right about now. nice pics, and thanks for sharing.
muliebrity
Oct. 11th, 2006 05:34 am (UTC)
Just a tip for anyone else making them - if you don't have custard cups, a Texas (giant) sized muffin tin (it should have 6 cups) also works very nicely and is usually cheaper to purchase than custard cups.
no_relation
Oct. 11th, 2006 09:06 pm (UTC)
Would a regular-sized muffin pan work if we just brought the baking time down? I prefer to minimize the number of pans I own, it's hard enough to get stuff out of my cabinets.
my_sims_reality
Oct. 11th, 2006 06:11 am (UTC)
Omg...I wish I were skilled enough to make this! Thanks for posting the recipe though --- I might be able to cajole my husband into trying it out. :)
dagfari
Oct. 11th, 2006 07:09 am (UTC)
oh man

this cake is the sex

CHOCOLATE LAVA CAAAAAAAAKE

You have officially made my da- NO

you have made my WEEK.

THANKYOU
natalief
Oct. 11th, 2006 11:46 am (UTC)
Do you think this will convert to gluten and dairy free by substituting gluten free all-purpose flour and dairy-free 'butter' for butter?
devious_lilgirl
Oct. 11th, 2006 04:13 pm (UTC)
I think it's definitely worth a try. There is only 1/2 cup of flour added to this, you don't want a super thick batter. The butter shouldn't be a problem at all. You should try it and let us know how it turns out!
natalief
Oct. 11th, 2006 07:05 pm (UTC)
Hmmmm - I would have to source custard cups or a deep muffin tray (in the UK) but that sounds like a plan!
mermaidnchains
Oct. 11th, 2006 03:59 pm (UTC)
Actually, if he had the same cake Ive had here in Seattle (and damned if I can remember the restaurant) that photo looks exactly like it comes to the table.

Id leave it as it is, and maybe fill the center dip if it 'caves' a bit with shaved bits of chocolate or a few raspberrys.

Molten Chocolate Cake is devine. Im swiping your recipie! :)
devious_lilgirl
Oct. 11th, 2006 04:10 pm (UTC)
Yes, I thought of putting a raspberry syrupy mixture over the center (I happen to have some frozen hand picked rapsberries in the freezer), but I'm still playing with the recipe. I DO want to try and cook it for about an extra minute (in my recipe, I cooked it for the minimum 12 minutes) and see what that does.

You're in Seattle? :o) I lived there for 21 yrs and am now living it up peacefully in Spokane. Ahhh... the lack of rainfall is noticeable :o)
mermaidnchains
Oct. 11th, 2006 04:31 pm (UTC)
Yeah, just outside of it. Grew up here my entire 35yr life. Home to me is Redmond, although Im residing with my partner in Kent while we search for a new house to buy once the baby is born.

I think the restaurant I ate that cake at was in the WAMU building, an itallian place.

Yeah, Spokane has less rain eh? Odd how when you live here you dont even notice it practically, but when you are away its suddenly obviously NOT there.

I can see another minute or two on the cake working out nice, but it may solidify more of the melting center than you want. *shrug* but Im not the one baking it yet, so I cant say how exact that timing has to be - but once I make it I bet Ill have an opinion! :) And yeah mmmm yum on berry sauce - now Im all hungry.

I bet your fiance will love it no matter how solid or unsolid the center is. Even completely baked thru, it will still - Im sure - taste wonderful. BTW - just great photos. I dont post much of my experiments because my digital cam broke, but once I get a new one Ill join in the fun! ;)
devious_lilgirl
Oct. 11th, 2006 04:43 pm (UTC)
I only moved about 3 months ago, though I've been visiting here my entire life. Born in Spokane, extended family is here. I lived in Kent for the last 2 yrs of my time in Seattle :) Off of Benson Road on the hill.

That's exactly what I need to watch for. I do NOT want too much cake in the middle. That's why I said only 30 seconds to a minute more. 14 minutes would definitely be too long in my oven. Although... your chocolate shavings idea got me thinking also. If it did dip, fill the dip with Cool Whip and put chocolate shavings over THAT. Talk about rich!!

My fiance grew up in the food service industry (not fast food, but hotels and things) so he's extremely knowledgeable about things like meat cuts, soups, wines, salads, etc. He's a great cook and loves doing it. I can cook too, but I'm much more "down home" about it. So I've been trying to step up the complication in my recipes. So far, things are good :o)
mermaidnchains
Oct. 11th, 2006 05:08 pm (UTC)
Hey - Benson Road! We live just at the top of James hill, just by the elementary school. Its not a bad place as far as townhones go, but with the Teen (my oldest daughter) and our unexpected new little one comming, its just too small.

If your cooking is downhome, mine is positively camp food or something! I love good foods, love to eat and experience them, and cooking is a passion but something I dont take seriously enough to persue it as a lifetime thing. I worked in the hospitality industry for a while, so I can see how your fiance got a good knowledge base in that arena. Your baking skills are nothing like 'down home' - Im afraid if I try your recipie Ill end up with cupcakes! My daughter is the baker, very exacting and hard on herself with the tiny details. I may hand this over to her and see how she does - it will be in her eyes an adventure.

Ohh - man if it caves in, and you fill it, you could do the fresh berrys with whip, and shaved chock, then powder sugar, with raspb. sauce dribbles and swirls.....good gracious Im starving for this now! :)
padhopper
Oct. 11th, 2006 06:56 pm (UTC)
mmmmmmm
zuvalupa
Oct. 11th, 2006 07:47 pm (UTC)
This looks so delicious! I have saved it for later use, I can't wait!
( 25 comments — Leave a comment )

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