Molten Chocolate Cake : Gateway To Heaven

Molten Chocolate Cake recipes are many.But this one is very close to our heart.This is gateway to heaven for all chocoholics 🙂




Dive in the delicious molten chocolate that oozes from within and experience the most devine feeling ever.This choco appetit will be a perfect answer to all your chocolate cravings.

Enjoy!!




Today Could Use 100% More Cake

Current mood.

https://bonap.it/pqacJSX

Posted by Bon Appétit Magazine on Monday, April 4, 2016

H/T : bon appetit

Ingredients

SERVINGS: 4
¼ cup heavy cream
7 ounces bittersweet chocolate, chopped into small pieces, divided
6 tablespoons unsalted butter, plus more for ramekins
Demerara or raw sugar (for sprinkling)
3 large eggs
⅓ cup light brown sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
½ teaspoon kosher salt
Special Equipment
Four 6-ounce ramekins



Preparation

  • Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.
  • Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar.
  • Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).
  • Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla.
  • Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
  • Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.
  • Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately.
    Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled. Cakes can be assembled 1 week ahead. Tightly wrap with plastic in ramekins and freeze. Let sit at room temperature 1 hour before baking.
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