Ray's Cafe Chocolate Cake with Molten Chocolate Center
Recipe from:
Ray's Boathouse
by Ken Gouldthorpe, Executive Chef Charles Ramseyer and Staff, Angie Norwood Browne (Photographer) Cookbook Heaven at
Recipelink.com
Makes 6 servings Allow at least 8 hours of preparation time.
SAUCE: In a heavy-bottomed 1-quart saucepan, bring half-and-half to a simmer. Turn off heat. Add semisweet and unsweetened chocolate. Whisk until melted. Whisk in corn syrup, cocoa, vanilla and salt. Turn heat back on to medium-low. Cook sauce, stirring constantly, until it has been reduced to the consistency of pudding, about 5 minutes. Remove from heat and let cool. Refrigerate sauce for 6 hours or overnight. The sauce should hold its shape when scooped with a spoon.
CAKE: Preheat oven to 375F.
Scoop out 6 heaping tablespoonfuls of Molten Chocolate Center Sauce onto a plate and set aside in the refrigerator. Spray six 8-ounce ovenproof baking bowls or ramekins with cooking spray and place on a sheet pan.<
In a double boiler or a stainless steel bowl set over a saucepan of simmering water (do not let the bottom of the bowl touch the water), melt chocolate and butter. Stir to combine and set aside. In a large bowl, whisk together eggs, egg yolks, sugar and vanilla. Add melted chocolate to the eggs slowly while whisking. Add flour all at once and stir until just combined. Divide the batter in half and spoon the first half evenly into the 6 prepared bowls.
Bake for 10 minutes. Remove pan from oven and, working quickly, push the spoonfuls of refrigerated Molten Chocolate Center Sauce into the centers of the partially baked cakes. Top the cakes with the remaining cake batter and smooth tops with a spatula. Return bowls to the oven and bake for an additional 15 minutes, or until cakes are set and tops look dry. While cakes are still hot, carefully run a knife around the edge of each bowl and invert onto a serving plate. Sprinkle with confectioners' sugar and serve immediately with vanilla ice cream and berries.
