Individual Molten Chocolate Cakes
- 1 stick unsalted butter
- 5 oz dark chocolate (70% cocoa...high quality chocolate is a necessity)
- A healthy pinch Kosher Salt
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1 tblsp flour
- Reynolds FOIL cupcake liners. (paper do not work because they stick) Enough to make 6, freestanding molds. (36 pack)
- Preheat oven to 450 degrees
- Melt the butter and chocolate together in the top of a double boiler or in the micro wave (double is better)... add salt. Beat the eggs, yolks and sugar with a whisk or electric beater until light and slightly foamy. Add the egg mixture to the warm chocolate; whisk quickly to combine thoroughly. Add flour and stir to combine. This will adequately thicken the batter. Divide the batter evenly into your 6 preprepared standing foil molds.
- Note: you can prep in advance and refrigerate until you're ready to bake, or place in the freezer for later use.
- Baking time will depend on the oven; start with 7 minutes for a manageably thick outer shell with completely molten interior; 8 minutes for a slightly thicker crust and a gooey heart. If serving from the freezer remove cake 10 minutes prior and bake at 410 degrees for 15-17 min.
butter, chocolate, kosher salt, eggs, egg yolks, sugar, flour, cupcake liners
Taken from www.epicurious.com/recipes/member/views/individual-molten-chocolate-cakes-50151679 (may not work)