Thursday, January 27, 2011

Molten Chocolate Cake

Photo by: Stephanie Shive Simmons
This recipe comes from a great friend of mine, Stephanie Shive Simmons.  Stephanie is the mother of three kids, wife, stay at home Mom, and she sews!  She makes beautiful wraps, towels, clothes, baby items, blankets & aprons!
You can check her out on Facebook & Etsy:!/pages/Camela-Sky-Designs/246525709565
Serving Size: 1 cup cooked, Calories: 360, Fat: 26g (13g saturated), Carbs: 34g
From: Cook This Not That
Makes 4 servings / Cost per serving: $1.20

5oz bittersweet chocolate (at least 60 percent cacao), plus 4 chunks for the cake centers
2 Tbsp butter
2 eggs
2 egg yolks
¼ cup sugar
Pinch of salt
2 Tbsp flour
1 tsp vanilla extract
½ Tbsp instant coffee or espresso (optional)

Preheat the oven to 425F. Lightly butter four 6-ounce ramekins or custard cups.

Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter. Cook, stirring occasionally, until both the chocolate and butter have fully melted. Keep warm.

Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee if using.

Pour the mixture into the prepared ramekins. Stick one good chunk of chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (the center should still be mostly liquid). The cakes can be eaten straight from the ramekins, but it’s more dramatic to slide them on to plates (after letting them rest for a minute or two), where the molten chocolate can flow freely.

As compared to Chili’s Molten Chocolate Cake:
Calories: 1,070, Fat: 51g (28g saturated), Carbs: 143g

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