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Receta Chocolate Molten Cake
by Global Cookbook

Chocolate Molten Cake
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Ingredientes

  • Clarified butter Cocoa pwdr
  • 7 ounce Valrhona extra-bitter chocolate
  • 7 Tbsp. Soft butter
  • 6 x Large eggs, separated
  • 1/2 c. Almond flour
  • 1/2 c. Cake flour
  • 1/2 c. Confectioners' sugar
  • 10 ounce Valrhona semi-sweet chocolate, up to 12 Bay leaf sauce, (recipe follows)

Direcciones

  1. Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings.
  2. Coat inside of rings with cocoa pwdr and set aside on a sheet pan.
  3. Preheat oven to 350 degrees F.
  4. Heat extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mix from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mix.
  5. Mount egg whites to soft peaks and add in confectioners' sugar. Whisk 1/3 of egg mix into chocolate mix. Mix in remaining whites in 2 additions.
  6. Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze till cake batter becomes stiff.
  7. Approximately 3 to 5 min. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in sufficient cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 min. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
  8. Yield: 10 to 12 cakes