At
first glance you cannot tell that these individual chocolate cakes have a pudding-like center. They
have been described as souffl?like, cake-like, brownie-like, mousse-like, and
pudding-like, and that is because they have all of these characteristics. Their
flavor is rich and chocolately, their texture dense and moist. These cakes will
rise beautifully as they bake (like a souffl?, but once they are removed from
the oven they will slowly deflate so you will want to serve them shortly after
removing them from the oven.
As their name implies, these cakes are usually served hot, but
leftovers can be refrigerated and eaten cold the next day (or reheat in
the microwave). The one thing
everyone agrees on is that they have an intense chocolate flavor so be
sure to use a very good dark chocolate. You can use either a bittersweet
or semi sweet but look for a chocolate that has a lovely shiny finish (a
sign that the chocolate was cooked at the right temperature for the right
amount of time) and one that has that wonderful 'snap' when you break it
into pieces. Because these cake are quite rich, I like to serve them with
either softly whipped cream, clotted cream, cr?e fra?he, or even vanilla
ice cream.
When
making these cakes you can use individual ramekins, molds, custard cups, or even
muffin tins. The cakes can be served in their molds but if you want to remove
them from their cups before serving, it is important to generously butter each mold so the baked
cakes release easily onto your serving plate. You may want to first run a
sharp knife around each cake before unmolding. The batter can be made
several hours in advance of baking. Just pour the batter into the
individual molds, cover each mold with plastic wrap, and refrigerate until you
are ready to bake them. The cakes are baked until set, yet the centers
will still look a little wet and wobbly. You may notice some cracks on the
top surface. As the cakes cool the chocolate sauce in the center of the
cake will continue to set. As I mentioned above, while these cakes are
typically served hot, leftovers can be covered and refrigerated. The next
day you could eat them cold or I sometimes just warm them in the microwave. Either way is delicious.
Preheat
oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides
with granulated white sugar. Place the prepared molds on a baking sheet and set aside while
you make the chocolate cakes.
In a
stainless steel bowl suspended over a saucepan of simmering water, melt the butter
and
chocolate. Remove from heat and set aside while you
whip the egg yolks.
In your
electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until
thick, pale, and fluffy. (When you slowly raise the beaters the batter
will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and
then fold in the melted chocolate mixture.
In another
clean bowl whip the
egg whites until frothy. Add the cream of tartar and continue to whip
until soft peaks form. Gradually add the 1 tablespoon of granulated white
sugar and whip until stiff peaks form. With a rubber spatula or wire whisk
gently fold the beaten whites into the chocolate mixture, just until
incorporated. Do not over mix or the batter will deflate. Divide the
batter between the prepared molds, filling about 3/4 full. Bake for 10 to
15
minutes or until the outside edges of the cakes are set but the middle still
looks a little wet. You may have cracks on the top surface of the cakes.
Immediately
remove from oven and let them rest for a minute or two. Run a palette or
sharp knife around the edge of each cake and then invert onto the center of each serving plate.
Carefully remove the mold. Sprinkle the top of each cake with
confectioners sugar and place a dollop of softly whipped cream, clotted cream, cr?e fra?he, or vanilla ice cream on top
of each warm cake.
Note: You can prepare the chocolate mixture several hours ahead of time. Simply
make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake
just before serving. When the batter is cold the cakes may take a minute
or two longer to bake.
Makes 4 -
3/4 cup (180 ml)
individual cakes.
Recipe:
1/2 cup (113 grams) unsalted
butter, cut into pieces
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