Mini Molten Chocolate Cakes
- Yield: 8 servings
- 2 1/2 ounces bittersweet chocolate, coarsely chopped
- 5tablespoons unsalted butter
- 1large egg
- 1large egg yolk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3tablespoons semisweet chocolate chips
- confectioners' sugar, for dusting
- Position a rack in the center of the oven and preheat the oven to 375F. Lightly butter 8 small ramekins, each with a 3-ounce capacity.
- In the top of a double boiler, set over a pan of barely simmering water and melt the chocolate and butter, stirring until smooth. Alternatively, in a microwave-safe container (such as a large Pyrex measuring cup), melt the chocolate and butter on medium power for 2 to 3 minutes. Watch the chocolate carefully and when it softens, stir it with the butter until smooth. Set aside to cool slightly.
- In the bowl of an electric mixer (fitted with the paddle attachment and set on medium-high speed), beat the egg, egg yolk, and granulated sugar until smooth and thick. Add the cooled chocolate mixture and beat until the batter is smooth.
- Reduce the mixer speed to low and add the flour a few tablespoons at a time, beating after each addition, just until mixed.
- Divide the batter among the ramekins; fill each halfway and then gently press 2 or 3 chocolate chips or pieces of chocolate into the batter. Spoon more batter into the ramekins to fill the ramekins to about 1⁄4 inch from the rim. Set the ramekins on a baking sheet.
- Carefully transfer the baking sheet to the oven and bake until the cakes are puffed and a little wobbly in the center (about 5 to 7 minutes).
- Dust some confectioners’ sugar over the cakes and serve immediately so that the cakes are still warm.
Recipe from Chocopologie by Fritz Knipschildt with Mary Goodbody (Houghton Mifflin Harcourt, 2015)