Part of the joy of the annual girls weekend for me, is fulfilling my friends visions of food. This year Hugette mentioned that she wanted chocolate molten centred cakes for her birthday dinner, so that is what I made. I am afraid due to low light the pictures are not as good as they could be, but this was really easy and worth every minute.
The recipe I found was from Anna Olsen on the food network I liked the idea of placing a ball of ganache in the centre of each cake rather than timing to under cook it so the middle was still runny. I have to say it worked like a charm. This recipe is for 4 cakes so I had to double it and then it made 12 the size of a large muffin tin.
Ganache
1/4 cup whipping cream
2 ounces bittersweet chocolate, chopped, chocolate chips
Molten Cakes
1/2 cup butter, cut into pieces
4 ounces bittersweet chocolate, chopped, or chocolate chips
2 large whole eggs
2 large egg yolks
1/4 cup sugar
2 tablespoons of flour
icing sugar, for dusting (not done but it would have looked nice)
Assembly
For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir until the chocolate has fully melted and the ganache is smooth.
Chill until firm.
Preheat the oven to 425 F. Grease four 5-ounce ramekins, or as I did you can use muffin tins, coat them with sugar, shaking out any excess, and place them on a baking tray. I was using non stick muffin tins and they were well greased with butter so I omitted the sugar phase.
Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate,
Fold in the flour. Divide this batter between the ramekins or the muffin tins and chill for 15 minutes. Spoon the chilled ganache gently into the centre of each of the cakes, pressing down into the batter slightly.
Then spoon a little more batter on to the top of each of them.
Bake the molten cakes for about 10 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Run a spatula around the cake to loosen, place a plate over top and invert, on to a large platter and serve immediately.
The recipe I found was from Anna Olsen on the food network I liked the idea of placing a ball of ganache in the centre of each cake rather than timing to under cook it so the middle was still runny. I have to say it worked like a charm. This recipe is for 4 cakes so I had to double it and then it made 12 the size of a large muffin tin.
Ganache
1/4 cup whipping cream
2 ounces bittersweet chocolate, chopped, chocolate chips
Molten Cakes
1/2 cup butter, cut into pieces
4 ounces bittersweet chocolate, chopped, or chocolate chips
2 large whole eggs
2 large egg yolks
1/4 cup sugar
2 tablespoons of flour
icing sugar, for dusting (not done but it would have looked nice)
Assembly
For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir until the chocolate has fully melted and the ganache is smooth.
Chill until firm.
Preheat the oven to 425 F. Grease four 5-ounce ramekins, or as I did you can use muffin tins, coat them with sugar, shaking out any excess, and place them on a baking tray. I was using non stick muffin tins and they were well greased with butter so I omitted the sugar phase.
Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate,
 |
| Chocolate just added |
Fold in the flour. Divide this batter between the ramekins or the muffin tins and chill for 15 minutes. Spoon the chilled ganache gently into the centre of each of the cakes, pressing down into the batter slightly.
Then spoon a little more batter on to the top of each of them.
Bake the molten cakes for about 10 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Run a spatula around the cake to loosen, place a plate over top and invert, on to a large platter and serve immediately.
As you can see this was a crowd pleaser and the Birthday girl herself was happy to have her vision fulfilled. We served these with vanilla ice cream which I think was the perfect accompaniment as the cold ice cream contrasted well with the warm rich cakes.
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