This is the epitome of decadent desserts. Deeply dark, warm chocolate cake served right out of the oven. Warm chocolate cake has an edgy reputation for being a difficult production. Many recipes have you making the cake, baking the cake, then serving the cake. It is all too last minute and stressful for the hostess in the kitchen preparing the cake while dinner guests wait for dessert.
This is a straight forward recipe. It requires a few ingredients. The very best chocolate, butter, eggs, sugar and flour. The secret to this gorgeous dessert is to MAKE IT AHEAD OF TIME. One refrigerates the cakes for 24 hours before you bake them.
You bake the chocolate cakes for twelve to thirteen minutes. The centers of the cake will feel soft and not quite fully set when you touch the centers. The edges will be firmer. This is the magic moment to pull your spectacular desserts out of the oven
You can serve these little darlings with a tiny sprinkle of fleur de sel (or flaky sea salt). A generous scoop of cherry custard ice cream and you have a deconstructed Black Forest Cake. When I want the dessert to be very very French I pour liberal lashings of my salted caramel sauce over the cake.
|WARM SOFT-CENTERED CHOCOLATE CAKES|| || |
- 2 tablespoons sifted Dutch-process or natural unsweetened cocoa powder , plus extra for ramekins
- Soft butter for the ramekins
- 8½ ounces (250 g) bittersweet or semisweet chocolate (preferably Callebaut or other high quality chocolate) coarsely chopped
- 6 tablespoons (3 oz/85g) butter, cubed, at room temperature
- 5 large eggs, at room temperature
- ¾ cup (85 g) SIFTED powdered sugar
- ⅔ cup (90g) all-purpose flour
- Sprinkle of sea salt (preferably flew de sel)
- Butter eight six ounce ramekins generously and dust them with cocoa powder. Tap out any excess.
- Sprinkle a little flaky salt into each ramekin.
- Place the chocolate and the butter in a bowl of a pot of simmering water and melt until it is nearly smooth. Be extremely careful you do not get any water in your chocolate mixture. Remove the bowl of melted chocolate and set aside.
- Whip the eggs and powdered sugar on high speed of a stand mixer for about 5 minutes. The mixture should be thick enough to hold its shape when you lift the whip.
- Turn the mixer to the lowest speed and sprinkle in the flour and coco Beat until it is just mixed. Do not over beat.
- Fold about one quarter of the whipped eggs into the bowl of melted chocolate.
- Fold half of the lightened chocolate mixture BACK into the eggs, mixing thoroughly.
- Now gently fold in the rest of the chocolate mixture until completely combined.
- Divide the chocolate mixture between the ramekins and cover tightly with saran wrap.
- Refrigerate over night.
- About an hour or two before you plan to bake your cakes remove them from the refrigerator. Remove the saran wrap and let the cakes sit to bring the ceramic ramekins to room temperature.
- Preheat the oven to 3530F (180c). Set the cakes on a baking sheet and bake for 12 to 13 minutes. The centers of the cakes should feel soft and not quite fully set when you touch them in the center. Remove the cakes and let sit for 5 m minutes to settle. The heat of the ceramic ramekins will continue to bake the cakes so it is important that you do not over bake. Usually not quite 12 minute will be perfect, but it will depend on the ramekins you use.
- To unmold your cakes carefully run a knife along the inside of your ramekins to loosen the take.
- Flip the ramekins on to your serving plates and covering the hot ramekins with a pot holder give them a quick hard shake. They should come out with the first shake. If not do it again.
- Serve warm with ice cream, whipped cream or salted caramel sauce.