Molten Chocolate Cakes

• 6 tablespoons unsalted butter, room temperature, plus more for the ring molds
• 12 ounces semisweet chocolate
• 5 large eggs, separated
• 10 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 6 Chocolate Truffles (recipe follows)
• Earl Grey Ice Cream (recipe follows)
• Chocolate curls, for garnish (optional)
• 4 ounces semisweet chocolate, finely chopped
• 3/4 cup heavy cream
• (makes 6)
• 8 large egg yolks
• 1/2 cup sugar
• 2 cups milk
• 2 cups heavy cream
• 4 Earl Grey tea bags
• (makes about 5 cups)

1. Butter 6 ring molds measuring 2 1/2 inches high and 2 3/4 inches in diameter.
2. Place on a baking sheet lined with parchment paper, and set aside.
3. Place the chocolate and butter in a medium heatproof bowl set over a pan of simmering water, and heat until melted.
4. Stir the mixture to combine.
5. Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until the mixture is pale yellow and thick, 3 to 5 minutes.
6. Stir in the vanilla extract.
7. Add the chocolate mixture to the egg yolk mixture, and stir to combine.
8. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy.
9. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form.
10. Fold the egg white mixture into the chocolate mixture.
11. Spoon about 1/4 cup batter into each ring, and place a truffle in the center of each.
12. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
13. Preheat the oven to 350F.
14. Transfer the baking sheet with the filled ring molds to the oven; bake 20 to 25 minutes, or until the sides are set but the centers are still soft.
15. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate.
16. Lift the ring molds, and remove them.
17. Serve the cakes warm with Earl Grey ice cream; garnish with chocolate curls, if desired.
18. Place the chocolate in a medium heatproof bowl.
19. Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate.
20. Let sit for 5 minutes, and stir until thoroughly combined.
21. Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes.
22. Divide the mixture into 6 equal parts, and roll each into a ball.
23. Cover the truffles with plastic wrap; freeze until ready to use.
24. Prepare an ice-water bath, and set aside.
25. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
26. Place the milk, cream, and tea bags in a medium saucepan, and bring the mixture to a boil.
27. Remove from heat; cover, and let steep for 10 minutes.
28. Remove the tea bags, and return the mixture to a boil.
29. Gradually pour half of the milk mixture into the egg yolk mixture, whisking constantly.
30. Return the combined mixture to the saucepan.
31. Cook the combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon.
32. Strain into a bowl set in the ice bath, and chill completely; stirring occasionally.
33. Freeze in an ice-cream maker, according to the manufacturers instructions, until the ice cream just holds its shape.
34. Transfer the ice cream to a metal loaf pan; cover with plastic wrap, and freeze until firm, at least 2 hours.

unsalted butter, chocolate, eggs, sugar, vanilla, chocolate truffles, cream, chocolate curls, semisweet chocolate, heavy cream, egg yolks, sugar, milk, heavy cream

Taken from www.epicurious.com/recipes/food/views/molten-chocolate-cakes-393091 (may not work)