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Nov 26, 2014
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SERVING SAINT LOUIS SINCE 1999
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Just Five: Molten Chocolate Cakes with White Chocolate Lava

November 28th 04:11pm, 2012



These cakes made everyone do a happy dance twice around the house. The first dance happened when the smells of chocolate filled the air because, besides the smell of baking bread, that’s the best way for a home to smell. The second time was when we cut into the cakes and saw the white chocolate filling; it was like the most decadent Hostess Cupcake you’ll ever find. Don’t have fancy chocolate? Use semi-sweet chocolate chips (and a little less sugar). These lovely treats should be eaten within an hour, so make them and serve them and then, well, if there are extras, eat another one because they don’t reheat very well. And if a scoop of vanilla ice cream happens to fall upon your plate, I won’t judge.

Molten Chocolate Cakes with White Chocolate Lava
Adapted by Dee Ryan from a recipe by Food Network’s Claire Robinson
Makes 8 single-serving cakes

2 sticks butter plus more for greasing the ramekins
½ lb. bittersweet chocolate (at least 60%), chopped
½ cup, plus 2 Tbsp. granulated sugar
3 large eggs
¼ cup all-purpose flour
12 1-inch squares white chocolate (or 8 Lindt brand white chocolate truffles)

Special Tools:
8 6-oz. ramekins

• Preheat the oven to 350.
• Butter the ramekins and set them aside.
• Set up a double boiler or bring a pot of water to a simmer. Add 2 sticks of butter and the bittersweet chocolate to top of the double boiler or, if using a pot of simmering water, to a tempered glass bowl that you then place atop the pot of water. Once the butter and chocolate have melted, whisk in the sugar until smooth.
• If using a metal double boiler, transfer the melted mixture to a fresh bowl to cool it down. Then, whisk in the eggs and flour. If using a glass bowl set atop a pot of simmering water, remove the glass bowl from the heat and let it sit for about 3 minutes before whisking in the eggs and the flour.
• Place the ramekins on a cookie sheet and divide the batter equally until they are about 2/3 full.
• Carefully push 1½ white chocolate squares (or 1 truffle) into the center of each ramekin until it is just covered by the chocolate batter.
• Bake the cakes for 30 to 35 minutes, or until they are puffy and almost completely set around the edges – they will still look somewhat wet.
• Remove the ramekins from the oven and let them sit for about 10 minutes. Run a thin knife around the edge of each cake; place a small plate on top of the ramekin and slowly invert the plate. The cake should come out of the ramekin easily.
• Serve immediately.

By Dee Ryan

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One Response to “Just Five: Molten Chocolate Cakes with White Chocolate Lava”

  1. Spencer Says:
    November 28th, 2012 at 8:58 pm

    Looks absolutely delicious! I could so eat that whole thing on my own!

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