Molten Chocolate Cakes
- 1 cup sugar
- 2 tbs cornstarch
- 8 oz bittersweet or semisweet chocolate
- 1/2 cup unsalted ubtter, diced
- 3 lg eggs
- 3 lg egg yolks
- whipped cream or vanilla ice cream
- Butter and flour two 5 3/4 x 3 1/4 x 2" baby loaf pans. Whisk sugar and cornstarch in large bowl to combine. Melt chocolate and butter in heavy medium saucepan over low heat, stirring constantly. Cool 10 minutes. Add sugar mixture to chocolate mixture and whisk until smooth. Whisk in eggs 1 at a time, then whisk in yolks. Divide batter between preparared pans. Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350. Bake cakes until puffed and dry and cracked on top and tester inserted into center comes out with some wet batter attached, about 25 mintues (28 minutes if batter has been chilled). Cook cakes 10 minutes. Cut around cakes to loosen. Turn out onto 2 plates. Serve cakes warm with whipped cream or ice cream.
sugar, cornstarch, bittersweet, unsalted ubtter, eggs, egg yolks, whipped cream
Taken from www.epicurious.com/recipes/member/views/molten-chocolate-cakes-50025462 (may not work)