Sunday, August 19, 2007

Molten Mocha Cakes

A friend asked me for this recipe last week and reminded me that I haven't made these cakes in awhile! I had the perfect excuse to make them this weekend since I needed a dessert that could be made in advance and then popped in the oven after supper. So I made these Friday night as we were packing for our weekend away in the country at Marc's parents chalet.

I love love love this recipe! Did I mention that I LOVE this recipe! Ok, so it's not low-fat but considering that I hardly make any full fat desserts, this is the perfect splurge. I love that it is soooo easy to make yet elegant enough to serve to company. I also love the fact that it can be made the night before and the recipe can easily be doubled or tripled depending on how many people we are expecting.

I also discovered that the kind of chocolate that you use makes a HUGE difference! I have always been skeptical of using gourmet chocolate in place of the Baker's brand. I always knew that better chocolate would improve a recipe but I wasn't convinced of how much. You'd think that considering my love of chocolate, that I'd be a connoisseur of gourmet chocolate but...unfortunately, no. I guess all of that is about to change! I bought a bar of Ghirardelli Intense Dark Twilight Delight 72% Cacao to use in this recipe as a treat, not really expecting it to really make a noticeable difference! Wow, I was soooo wrong all this time! This recipe was already amazing with plain old regular baking chocolate but the gourmet chocolate made this recipe super rich and decadent!!! Served with vanilla bean ice cream, it is heaven in a bowl!

Picture Courtesy of Martha Stewart

Molten Mocha Cakes
Martha Stewart Everyday Food Mag
Serves 2; Prep time: 10 minutes; Total time: 35 minutes

If you want to double or triple this recipe, just add 3 minutes or so to baking time. To make ahead, cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14 to 16 minutes.

2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 teaspoons all-purpose flour

1. Preheat oven to 400°. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.Note: To decorate, cut out a heart from a piece of parchment paper, and lay stencil over warm cake. Over stencil, tap a fine-mesh sieve filled with confectioners' sugar; carefully lift stencil.

Per serving: 424 cal; 24.2 g fat (13.8 g sat fat); 7.8 g protein; 47.2 g carb; 1.8 g fiber
My notes: I baked for 17 minutes. Use 1 bar of 100g when doubling the recipe.

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