Molten Chocolate
Robert Peter
 
 
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MAKE AHEAD
The batter can be refrigerated for several hours; bring to room temperature before baking.
NOTES
Molten chocolate cakes are easily one of the ultimate Valentine's Day desserts: simple, sexy and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with rasberry sauce.

SERVE WITH
While these cakes easily stand alone, they're over-the-top when served with whipped cream or vanilla ice cream. Here are some of our favorite store-bought vanilla ice creams.

SUGGESTED PAIRING
Chocolate is too intense and bitter for many sweet wines, but not port. Try this dessert with a Ruby Porto.
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