Warm Molten Chocolate Cakes

Ingredients:

• 8 oz (250 g) bittersweer chocolate, finely chopped
• 1/4 cup (2 oz/60 g) unsalted butter, cut into pieces, plus extra for greasing
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 large egg yolks
• 6 tablespoons (2 1/2 oz/75 g) sugar
• 2 tablespoons cocoa powder, sifted, plus extra for dusting.
• 1 teaspoon finely grated orange zest (optional)
• 3 large egg whites, at room temperature

Directions:

Gather ingredients.

Preheat oven to 400F (200C) Lightly grease six 3/4-cup (6-fl oz/180-ml) ramekins and dust with cocoa. Set the ramekins on a small baking sheet. I had a little bit of trouble dusting the ramekins, the cocoa just stuck to the butter and wouldn't move, so I did the best I could.

In the top of a double boiler (helpful tips), combine the chocolate and butter. Set over barely simmering water and melt. It took me forever to chop the chocolate so to save time i suggest just using a grater to grate the chocolate small enough to melt quickly. 

Then whisk until the mixture is glossy and smooth. Remove from heat and stir in the vanilla and salt, then set aside to cool. Be careful, when I added the vanilla it started popping when it touched the hot chocolate.

In a large bowl, using a mixer on medium-high speed, beat together the egg yolks, half of the sugar (3 tablespoons), the two table spoons of cocoa, and the zest (if using), until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick. When I was separating the egg yolks from the whites I saved 3 out of 4 of the egg whites to use later in the recipe so I didn't have to waste more eggs, and by the time you need them they will be at room temperature. I threw the final egg white out.

In a bowl using clean beaters, beat the egg whites on medium-high speed until very foamy and thick. Sprinkle in the remaining sugar and increase the speed to high. Continue beating until firm, glossy peaks form. I tried to whisk the egg whites and sugar into glossy peaks by hand but it was taking a really long time just to get it to start forming so I moved it into the mixing bowl and used the mixer. 

Glossy Peaks

Spoon half of the beaten whites onto the chocolate mixture and whisk until just blended. Add the remaining whites and stir gently until just blended. 

Spoon into prepared ramekins, dividing evenly. This got messy for me and the batter did not go in as easily as desired. 

Bake the cakes until they are puffed and the tops are cracked, 13 minutes, The inside of the cracks will look very wet. Remove from oven and serve immediately in the ramekins or, run a small knife around the inside of each ramekin to loosen the cake and invert the cakes onto individual plate. It took mine 9 extra minutes to bake before they were fully done.

My experience:

I thought this recipe was going to be a lot harder then it was. I haven't made these before so I had no idea what to expect. I didn't have a lot of difficulties with these except they didn't puff up and much as I would have liked them too. I didn't serve them with any special sauces on top, but if I were to make them again I probably would do something like a raspberry coulis or creme anglaise. However it was a fun and easy recipe if you don't mind a bit of a chocolate mess! 

Helpful Tips:

Double Boilers: A double boiler cooks food gently on the stove top. Consisting of two nesting saucepans, double boilers are widely available, but a make shift one is easy to assemble. Choose a sauce pan and a heat proof bowl that rests securely in the top. Fill the saucepan with water a depth of 1-2 inches (2.5-5 cm). One the bowl is placed on top of the pan the water must not touch it. Remember that boiling water bubbles up so check the water level before setting the bowl in place. Bring the water to a boil, set the bowl in place, and reduce the heat so the water simmers gently.

Enjoy! xx