Mark's favorite dessert! What I think about this cake? It is that someone was rushing to make the chocolate cake and pulled the cake out of the oven before it was properly baked! And when cut, the chocolate oozed out and thus, to cover up the mistake, the smarty pants baker gave the new name to the dish! Molten Chocolate Cake! Whatever and however the story goes, it works perfectly for me! And you get the same ooey gooey result every time you bake this cake. What's more does one want?!
Molten Chocolate Cake
Makes 4 individual cakes
1 stick of butter, cut into pieces
8 ounces semi sweet chocolate chips
3 large eggs, separated
1/3 cup sugar
1 tsp vanilla extract
1 tbsp icing sugar
Preheat oven to 400 degrees F and place rack in center of oven.
Generously butter 4 ramekins and dust the insides with flour.
Place the prepared molds on a baking sheet.
In a bowl, place the butter and chocolate and microwave for 3 minutes or so.
Stir till the chocolate is melted.
In electric mixer, beat the egg yolks and sugar until thick, pale, and fluffy.
Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl, whip the egg whites until frothy stiff peaks form.
With a rubber spatula, gently fold the beaten whites into the chocolate mixture, just until incorporated.
Do not over mix or the batter will deflate.
Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet.
You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two.
Run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold.
Sprinkle the top of each cake with icing sugar and place a dollop of softly whipped cream if desired on top of each warm cake.
Tip: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.