Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes 
Molten Chocolate Cakes
in Diana's Recipe Book
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Average Rating:
(total ratings: 4) [Read reviews] [Post a review] |
| Servings: Makes 6 (3/4 cup) cakes |
| Comments: Quick and easy to make, yet elegant, individual desserts. Dust the plate with cocoa before serving to complete the presentation. Try these luscious cakes with a Warm Black Cherry Sauce, and whipped cream. |
Ingredients:  6 squares semi-sweet or bittersweet baking chocolate 10 tablespoons unsalted butter 1 1/2 cups confectioners' sugar 2 large eggs 4 egg yolks 1/2 cup all-purpose flour Warm Black Cherry Sauce (see recipe below) Whipped cream (see recipe below) |
| Instructions: Preheat oven to 425°F (220°C). Butter 6 (3/4-cup) custard cups, ramekins or soufflé dishes. Place on cookie sheet. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in the 2 eggs and the 4 egg yolks. Stir in flour. Divide batter among prepared custard cups. Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. Serve cakes with a little Creme Fraiche on the side, or try this lovely Warm Black Cherry Sauce and Whipped Cream. WARM BLACK CHERRY SAUCE 1 cup dry red wine 1/3 cup sugar 1 teaspoon balsamic vinegar 2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel) 1/2 teaspoon black peppercorns 1/4 teaspoon whole cloves 1 cinnamon stick 2 teaspoons cornstarch 1 tablespoon cold water 1 1/2 cups frozen black cherries 1/4 teaspoon almond extract In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan. In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm. WHIPPED CREAM 1 cup whipping cream 2 tablespoons sugar 2 to 3 drops almond extract In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks. MAKE-AHEAD: Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed. Makes 6 (3/4 cup) cakes. |
| Source: DianasDesserts.com |
| Date: January 31, 2002 |
Reviews
Reviewer: hanna
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Heavenly!!
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Heavenly!!
Reviewer: amor lopez
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Reviewer: evening star
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these are really easy to make and taste really awesome. You can use an electric beater on low if you don't have a wire whisk and they still turn out well. Really good for dinner parties, always gets compliments. :)
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these are really easy to make and taste really awesome. You can use an electric beater on low if you don't have a wire whisk and they still turn out well. Really good for dinner parties, always gets compliments. :)
Reviewer: gigi
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I love these cakes. They were the best ones I've made.
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I love these cakes. They were the best ones I've made.