Molten Chocolate Cake
Unsalted butter, for cake molds
2 tbsp. cocoa powder
3 oz. extra-bitter chocolate, finely chopped
3 oz. unsalted butter
2 eggs
2 egg yolks
3 oz. sugar
1 1/2 oz. all-purpose flour
Espresso Crème Anglaise (recipe follows)
5 (2 by 2 1/4-inch) round molds
Preheat oven to 400 degrees F. Butter molds with butter and dust with cocoa powder, tapping out excess cocoa.
Melt chocolate and butter in double boiler. Beat eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
Carefully spoon batter into prepared molds, filling no more than 1/2 full. Place filled molds on baking sheet. Refrigerate for minimum of 20 minutes. Batter will hold overnight in refrigerator after it's been put into molds. Bake for 7 to 9 minutes. Tops will have cracks, sides will be set, but centers will be very soft.
Serve immediately and drizzle with Espresso Crème Anglaise. YIELD: 5 servings
Espresso Crème Anglaise
3 egg yolks
1/3 c. sugar
1 1/2 c. light cream
3 tbsp. brewed espresso
Whisk yolks and sugar together until thickened and pale yellow.
In small pot, warm cream just to boiling point over medium heat.
While whisking, add some hot cream into egg mixture. Pour into pot with rest of cream and stir until mixture thickens enough to coat back of spoon. Add espresso. Refrigerate until ready to use. Yield: 2 cups Cooking Time: 10 minutes
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