Well, tonight Mom wanted chocolate, so I decided to do one of my favorite recipes. Chuck Hughes from Cooking Channel has an awesome molten chocolate cake recipe that I decided I should share with you tonight. I make a few modifications of my own.
The ingredients are simple:
1/2 cup butter, plus more to butter the molds 3 eggs, at room temperature
6 ounces dark chocolate (1 cup of chocolate morsels) 2 tablespoons flour
1/3 cup sugar, plus more for the molds
*Cook's note: I like to add vanilla extract once the batter is together if I am not serving it with something vanilla flavored already.
*If you want to go Mexican style, add cinnamon and maybe a little hot pepper to the melting chocolate. It sounds weird, but trust me on that one.
The process is simple too.
1. Melt the butter and the chocolate together. I like to do this in a makeshift double boiler because I am paranoid, but if you feel more comfortable doing it in the microwave or over direct heat, by all means do it.
2. Beat the eggs and sugar together until light and creamy
3. Preheat oven to 400
4. Add the warm melted chocolate to the eggs very slowly until 1/4 to 1/2 of the chocolate is in. This will temper the eggs to help prevent curdling
5. Add the mixture back into the remaining chocolate and mix well
6. Mix in the flour until just incorporated.
7. If you want to butter the inside of the molds and coat in sugar, you can. I found this to be messy, and the sugar didn't melt or dissolve during baking. This time, I just used nonstick spray.
8. Pour the batter and bake until the outside is set, but the center is still liquid. This should take 8-10 minutes.
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