taste the meal, but if he does I know he will be dazzled. I'm sure of this, because on Valentine's Day I prepared a few recipes from Mindy's menu for my husband, and he was extremely impressed!
When I wrote what Mindy was baking for dessert, I provided a link to Williams-Sonoma's Warm Molten Chocolate Cakes. This is an excellent recipe, but I made my dessert a little differently. I didn't have much time and the Williams-Sonoma recipe had too many steps, required too many dishes, and needed more chocolate than what I had.
I trust the cookbook author Mark Bittman. When I found his simple recipe published by New York Times cooking, I knew my cakes would turn out well. I did make a few adjustments to his recipe, which I'm sharing here today.
Easy Molten Chocolate Cakes
- ~Place rack in center of oven and preheat to 450 degrees F.
- ~Add water to the bottom of a double-boiler and heat to boiling.
- ~Generously grease four (4 oz. size) ramekins and dust with cocoa* to coat.
*(Using cocoa instead of flour to keep batter from sticking ensures that there will be no white residue after the cakes are unmolded.)
- 1 (4 oz.) bar of good-quality bittersweet chocolate
- 4 oz. unsalted butter (1/2 cup)*
- 2 oz. granulated sugar (1/4 cup)
- 2 eggs
- 2 egg whites
- 2 tsp. all-purpose flour
- small amount unsweetened cocoa powder
- small amount confectioner's sugar
- Smash bar of chocolate several times against the counter to break into small pieces. Unwrap, and place chocolate pieces and butter in the top of a double boiler. Stir until melted. Set aside to cool.
- Place eggs, egg whites, and sugar in a mixing bowl and use a standing or hand-held mixer to beat until sugar is well incorporated - mixture will thicken and get lighter in color.
- Add flour, beat well.
- Slowly add chocolate mixture to egg mixture, again beating until well combined.
- Place the ramekins on a baking sheet and evenly distribute the batter between them.
- Bake cakes** at 450 degrees F. for about 8 minutes. They will be done when the sides appear set and the center is still a little soft. Do not overbake!
- Let cool for a few minutes. Using a hot mitt, carefully unmold cakes by placing a plate on top of each ramekin and then flipping both upside-down. Remove ramekin, using a thin spatula to coax cake out of dish if necessary. Sprinkle with powdered sugar and add a dollop of whipped cream.
**Note: For convenience, these cakes can be prepared through Step 5, then covered with plastic wrap and refrigerated for several hours. Remove from fridge about 15 minutes before baking, then proceed from Step 6, as above.
Chocolate Molten Cakes are best when eaten immediately after baking.
~ Inspired by and adapted from Mark Bittman's version of chef Jean-Georges Vongerichten's chocolate cake.
These little cakes are easy to make and undeniably impressive.
What is the most spectacular dessert that you have ever baked?
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