Sunday, November 11, 2007

Molten Chocolate Cake

I have always thought I was a terrible baker. This dates to when, five or six years ago, knowing my love of such desserts, a colleague gave me a recipe for a molten chocolate cake, and I decided to try the recipe that year for Valentine's Day. It was so terrible, P wouldn't even eat it to humor me. It tasted like something burnt, then stuck to the bottom of a radiator and left to gather dust and a metallic aftertaste. I have no idea where I went wrong.

I have been trying to become a better baker over the past few weeks. Since mid-October, I made a pie, far too many oatmeal chocolate chip cookies, and a pumpkin coffee cake (which came out far too dry -- I may try it again soon). Tonight I tried that molten chocolate cake recipe again, making four little cakes. And they came out awesome. The top was just crisp enough, cracked with a yummy, chocolaty goo oozing out from within. P ate it with gusto, and without pity.


Meg said...

Yum, yum and yum. Very proud of you for revisiting the baking arena - I must say I stay close to a skillet and stove top only. I am a terrible baker.

Ah, Dunkin Donuts. I am originally from Connecticut and moved to Denver...not Dunkin Donuts or Friendly's. Oh and the "fresh" fish takes days to get here. ;)

Imogen and David said...

YUM! Looks delicious!

niobe said...

mmmm....molten chocolate cake

Amanda said...

That looks delicious!!! Are those little glass custard cups? I would love that recipe, if you don't mind sharing!

Congrats on the better baking! Practice makes perfect...sometimes a lot of practice! Haha!

( if you'd care to share)

K @ ourboxofrain said...

The recipe is easy -- I'll post it here:

You need: stick unsalted butter, 4.5 ounces bittersweet chocolate, 3/4 cup sugar, 1/4 cup flour, 3 eggs, and extra butter for coating ramekins

Preheat oven to 400

Melt and whisk together 1 stick unsalted butter and 4.5 ounces bittersweet chocolate in double boiler over simmering water

In mixing bowl, mix 3 eggs, 3/4 cup sugar, 1/4 cup flour -- whisk in chocolate mixture

Lightly coat insides of 4 ramekins (I used glass custard cups, which seemed fine) with butter and dust with flour to coat

Pour cakes into ramekins -- bake for 10-20 minutes at 400 -- they're done when the tops are crusty and begin to crack

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this