Molten Chocolate Cakes

Are you ready for a desert that will knock your socks off? Taste like you went to a fine restaurant? This is one of my finest and most treasured recipes. I made this for my parents, husband and sister and brother n law last weekend. Thank you to Natasha, a wonderful friend, who helped me in the kitchen to prepare such a wonderful treat! Everyone had their very own cake which was cooked in individual custard cups.

As you pierce through the outer crust, the center has a pudding like texture. These cakes have been described similar to a chocolate souffle. These cakes have a rich and chocolately flavor, and a texture that is dense and moist. They rise beautifully in the oven! Serve with whipped cream or vanilla ice cream!

Tip #1: The recipe called for semi-sweet or bittersweet chocolate, but I chose organic milk chocolate instead.

Tip #2: I created and prepared the individual cakes 3 hours prior to serving. I buttered the cups and applied powered sugar in advance. As soon as dinner was complete I popped the cakes into the oven for a fresh, warm desert. It took approx. 18 minutes at 400 degrees to cook.

Serving Size: This yielded four small custard cups and two medium sized cups.
Ingredients:

1 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) organic milk chocolate chips

3 large organic eggs, separated

2/3 cup (65 grams) granulated white sugar

2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

2 tablespoon granulated white sugar

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Generously butter molds, ramekins, or custard cups and dust the insides with granulated white sugar or powered sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

3. In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

4. In your electric mixer beat the egg yolks and 2/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

5. In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form.

6. Gradually add the 2 tablespoons of granulated white sugar and whip until stiff peaks form.

7. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate.

8. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. Immediately remove from oven and let them rest for a minute or two. Sprinkle with powered sugar!

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.