Fallen Chocolate Cakes

29 November 2009

I have been meaning to type this recipe up and send it out, for years now perhaps? I was prompted yet again to do it a few days back. The original is form Cook Magazine, from about 1998 I think. I don’t think I have changed the recipe any, just added a note or two about how I have done things. Be careful not to overcook them, as you will end up with tasty cupcakes, but not gooey chocolate cakes.

Fallen Chocolate Cakes

8 tablespoons unsalted butter (1 stick), plus extra for ramekins
8 ounces bittersweet chocolate (or 5 ounces unsweetened baking chocolate)
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon table salt
½ cup granulated sugar
2 tablespoons unbleached all-purpose flour plus extra for ramekins

Set oven rack at center position.  Preheat oven to 400 degrees.

Butter and flour (or use cocoa powder) eight 6-ounce ramekins. Melt 8 tablespoons butter and coarsely chopped chocolate on medium heat in double boiler, stirring until smooth. Remove from heat.

Beat the eggs, yolk, vanilla, salt, and sugar with whisk until thickened – the color will be light and the volume should be nearly tripled. Takes about 5 minutes in a standing mixer. The mixture will drop from the beaters in a thick stream.

Pour egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until batter is completely mixed.

Pour batter into prepared ramekins. (At this stage, you can put them into the fridge for about 8 hours. They’ll need to come back to room temperate [about 30 minutes] before you bake them.)

Bake in a 400 degree preheated oven for about 12 minutes, or until the cakes have risen over the rims. They’re done when they have a thin crust and the center jiggles slightly when you tap ramekins.

Run a knife around the edges to loosen the cake and invert onto a plate. Let the cake cool for about a minute before removing the ramekin.

Serve with a dusting of cocoa powder, confectioner’s sugar, and/or whipped cream.

 

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