Recipe: Molten Chocolate Cake
Misc.This recipe is from the cookbook, True Tuscan by Cesare Casella
Torta di Cioccolato Caldo
(Molten Chocolate Cake)
The quality of the chocolate is very important here; buy something good, such as Valrhona or El Rey, a Venezuelan chocolate.
Serves 8
10 ounces chopped bittersweet chocolate
12 Tablespoons 1 1/2 sticks) butter, cut into pieces, plus more for buttering the ramekins
3/4 cup confectioner's sugar
3/4 cup all purpose flour
1 teaspoon salt
2 Tablespoons granulated sugar, for dusting ramekins
3 whole eggs
3 egg yolks
Preheat oven to 350 degrees F.
Melt the chocolate and butter in the top of a double boiler set over simmering water, stirring constantly, until the mixture is smooth and creamy, with a glossy finish. Remove the pan from the heat and let the mixture cool.
Combine the confectioner's sugar, flour and salt.
Butter eight 4-ounce ramekins and dust with the granulated sugar.
Beat the whole eggs and the egg yolks together with a whisk or an electric mixer until light and thick. Slowly whisk into the cooled chocolate mixture.
Fold the dry ingredients into the chocolate mixture until well incorporated. Fill each prepared ramekin three-quarters full with batter. Place on a baking sheet. Bake for 15 minutes. Let cool slightly, then invert each cake on a plate. When cut into with a spoon, molten chocolate should ooze out of the center of the cake.
Torta di Cioccolato Caldo
(Molten Chocolate Cake)
The quality of the chocolate is very important here; buy something good, such as Valrhona or El Rey, a Venezuelan chocolate.
Serves 8
10 ounces chopped bittersweet chocolate
12 Tablespoons 1 1/2 sticks) butter, cut into pieces, plus more for buttering the ramekins
3/4 cup confectioner's sugar
3/4 cup all purpose flour
1 teaspoon salt
2 Tablespoons granulated sugar, for dusting ramekins
3 whole eggs
3 egg yolks
Preheat oven to 350 degrees F.
Melt the chocolate and butter in the top of a double boiler set over simmering water, stirring constantly, until the mixture is smooth and creamy, with a glossy finish. Remove the pan from the heat and let the mixture cool.
Combine the confectioner's sugar, flour and salt.
Butter eight 4-ounce ramekins and dust with the granulated sugar.
Beat the whole eggs and the egg yolks together with a whisk or an electric mixer until light and thick. Slowly whisk into the cooled chocolate mixture.
Fold the dry ingredients into the chocolate mixture until well incorporated. Fill each prepared ramekin three-quarters full with batter. Place on a baking sheet. Bake for 15 minutes. Let cool slightly, then invert each cake on a plate. When cut into with a spoon, molten chocolate should ooze out of the center of the cake.
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