Chocolate Cakes: Preheat your
oven to 400 degrees F (200 degrees C) and place the oven rack in the center of
the oven. Generously butter
four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups. Dust the insides
with unsweetened cocoa powder (can also use granulated white sugar). Place the prepared molds on a baking sheet.
heatproof bowl, placed over a saucepan of simmering water, melt the butter
chocolate. Remove from heat and set aside to cool while you
beat the egg yolks.
In the bowl of your electric stand mixer,
fitted with the whisk attachment, or with a hand mixer, beat
the egg yolks (at room temperature) and 1/3 cup (65 grams) sugar (Sugar 1) until
thick, pale, and fluffy. (When you slowly
raise the beaters the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl, whip the
egg whites (at room temperature) until frothy. Add the cream of tartar and continue to whip
until soft peaks form. Gradually add the 1 tablespoon (15 grams) of granulated white
sugar (Sugar 2) and whip just until stiff peaks form. With a rubber spatula or wire whisk
gently fold the beaten whites into the chocolate mixture, just until
incorporated. Divide the
batter between the prepared molds. Bake for
minutes or until the outside edge of
each cake is set, but the middles still
look a little wet and wobbly. You may have cracks on the top surface of
Immediately remove from oven and let
them rest for a minute or two. You can serve the cakes in their molds or you can
run an offset spatula or sharp knife around the edge of each cake and then
invert onto a plate. Carefully remove the mold. If you like, you can sprinkle
the tops of the cakes with confectioners sugar and place a dollop of softly
whipped cream, clotted cream, or vanilla ice cream in the center of each cake.
Leftovers can be
covered and stored in the refrigerator for several days. Can reheat in the
microwave, or eat cold, or at room temperature.
Note: You can prepare the
cakes several hours ahead of time. Simply
make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake
directly from the refrigerator. When the batter is cold the cakes may take a minute
or two longer to bake.