Molten Chocolate Cake

4 servings:
For Ganache Center:
1/4 cup plus 2 tablespoons heavy cream
4 oz. bittersweet or semi-sweet chocolate, in chips or finely chopped
For cake:
4 ounces of bittersweet or semi-sweet chocolate, in chips or finely chopped
6 tablespoons unsalted butter
2 large eggs
1 egg yolk
2 1/2 Tb sugar
1/2 Tb all purpose flour
Powdered sugar for dusting
Make ganache (allow 2 1/2 hours prior to making cakes):
Heat cream in a small saucepan, just until bubbles form around the periineter. A
dd . chocolate to cream without stirring. Let chocolate sit 5 minutes then gentl
y stir until dark and smooth. Transfer to a bowl and chill until firm, at least
1 hour. Scoop ganache into small balls with a cookie scoop, melon baller or teas
poon. Line a sheet pan with waxed paper arid place scooped ganache at least 1/2
inch apart on paper. Freeze at least one hour.
Make cakes: Preheat oven to 375 degrees. Butter the sides of 4 6-oz. ramekins, o
r spray with cooking spray. Set aside.
Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove f
rom heat and set aside. Using an electric mixer, beat eggs, egg yolks, and sugar
in large bowl until ribbon stage (mixture will be very thick and pale and when
drizzled from still beaters, it will stay suspended in a ribbon for 2 seconds),
about 5 minutes. Fold 1/4 of chocolate into egg mixture until mixed then add rem
aining chocolate. Mixture should be quite dark. Sprinkle flour over chocolate mi
xture and fold. Divide batter into ramekins.
Place a frozen ganache ball into the center of each filled ramekin and place in
oven for 15-20 min. or until the tops appear to be dry and slightly risen over t
he edge of the ramekin.. Serve in ramekins or if unmolding, allow cakes to sit 5
minutes, then run a knife around the outer edges. Carefully turn the ramekin ov
er to let the cake slide out onto a plate. Serve sprinkled with powdered sugar.
________________________________________________________________________________
_______________________________
Molten Chocolate Mini Cakes
Known also as "lava cakes," molten cakes are the answer to the most decadent cho
colate craving. Here's an easy version using cake mix.
Prep Time:30 min, Start to Finish:2 hr, Makes:18 mini cakes
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but
not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrige
rate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray w
ith baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, be
at cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, th
en on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in
each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in c
enter of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1
minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Fr
ost with chocolate frosting. Just before serving, dust with powdered sugar. Garn
ish with strawberry slices. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase water to 1 1/4 cups, de
crease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. U
se paper baking cups in muffin cups. Bake 15 to 18 minutes. Makes 24 mini cakes.