Molten Chocolate Cake

February 26, 2010

hmm...I just realized that 3 of the 5 posts that I have been posting so far are chocolate-related recipes. That is why they say that chocolate is a girl best friend. In fact, chocolate contains a chemical called phenylethylamine which is the same hormone that brain triggers when you fall in love. That's why we always cheer up ourselves with chocolate and feel happy when we eat it. Did you know that?

Another interesting story is that this molten chocolate cake is only 23 years old (hmm...couple years younger than me). It was claimed to be invented in 1987 by Jean-Georges Vongerichten in New York City. I'm glad that he discovered this irresistible cake that has a deep rich chocolate flavour with a warm gooey centre. So, thank you for that Mr. Vongerichten!

Molten Chocolate Cakes
(Adapted from Everyday Food:Great Food Fast; 4 servings)

4 tbsp unsalted butter, at room temperature plus more for the ramekins
1/3 C granulated sugar, plus more for the ramekins
3 large eggs
1/3 C all-purpose flour
1/4 tsp salt
8 oz bittersweet chocolate, melted
icing sugar for dusting

Preheat the oven at 400F
Butter the four ramekins and dust with granulated sugar and tap out excess. Set aside. In a medium bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add in flour and salt. Mix until just combined. Add in the melted chocolate. Do not over mix. Divided the batter evenly among the prepared ramekins. Place on a baking sheet and bake for 8-10 mins, until the tops of the cakes no loger jiggle when the pan is lightly shaken. Remove from the oven and let stand for 10 mins. To serve, turn out the cakes and place on serving plates. Dust with icing sugar. Enjoy!


Becca said...

please make that for me the next time I come visit you... =P

Anna said...

This chocolate cake looks adorable, I’m here debating if I should go and bake one right now…..

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