lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 29, 2010

Molten Chocolate Cakes

I first made these for a girls dinner party I hosted years ago (three houses ago!) and they were a huge hit. They are so easy to make, especially for a dinner party since you can prep them before hand and bake just before serving. They have always been spot on for me as far as cook times go. The delcious, warm, chocolatey center is so lovely with a rich vanilla ice cream. I cannot get enough of these cakes! If you are feeling especially lazy and hungry for molten chocolate cakes, semisweet chocolate chips can be subbed and the dishes can be sprayed with cooking spray. With those shortcuts, you can make these whenever you crave them!
Molten Chocolate Cakes
printable recipe

5 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream.
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