MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Molten Chocolate Cake
Categories: Cakes, Desserts, Chocolate, Booze, Dairy
Yield: 6 servings

MMMMM---------------------CHOCOLATE TRUFFLES--------------------------
2 oz Semisweet chocolate; fine
- chopped
1 tb Dark rum
3 tb Heavy cream

MMMMM---------------------------CAKES--------------------------------
8 tb Unsalted butter; more for
- greasing
1/4 c A-P flour; more for dusting
6 oz Bittersweet chocolate;
- finely chopped
1/2 c Sugar
1 ts Vanilla extract
pn Fine salt
3 lg Eggs
Confectioners' sugar; to
- serve
Vanilla ice cream; to serve
- (opt)

MAKE THE CHOCOLATE TRUFFLES: To a small heatproof bowl,
add the semisweet chocolate and rum; set aside.

To a small pot over medium heat, add the cream and cook
just until it reaches a gentle simmer. Remove from the
heat, then immediately pour the hot cream over the
chocolate and rum. Set aside for 1 minute, then, using a
silicone spatula, slowly stir until completely melted
and smooth. Cool to room temperature then cover and
refrigerate until firm and chilled, about 1 hour.

Line a large plate with parchment paper. Scoop the
chilled chocolate mixture into six equal portions, then
roll each portion into a ball. Place the balls on the
lined plate and return to the refrigerator; chill until
ready to bake the cakes.

Position a rack in the center of the oven and preheat to
425°F. Grease the bottom and sides of six 6-ounce
ramekins with butter and lightly dust with flour,
tapping out any excess. Arrange the ramekins about 2
inches apart on a large baking sheet.

MAKE THE CAKES: To a small pot, add the butter and
bittersweet chocolate, set over medium heat, and cook,
stirring occasionally, until just melted and combined,
about 5 minutes. Remove from heat and set aside to cool
slightly at room temperature for 10 minutes.

Using a hand mixer or stand mixer fitted with the whisk
attachment, beat the sugar, vanilla, salt, and eggs on
medium-high speed until pale and thick, 3–4 minutes.
Beat in the melted butter-chocolate mixture until just
combined, then add the flour and continue beating until
completely smooth.

Divide half the batter among the prepared ramekins.
Place a chilled chocolate ball in the center of each
ramekin. Cover each chocolate ball with the remaining
batter; use a small offset spatula or the back of a
spoon to smooth the surface of each cake. Bake until the
cakes are fragrant and just barely set, about 15 minutes
(a cake tester inserted into the center will not come
out clean). Transfer to a wire rack and set aside to
cool slightly, 2-3 minutes, before unmolding.

Run a paring knife around the edge of each ramekin and
invert onto small dessert plates. Dust with
confectioners’ sugar and serve immediately, with vanilla
ice cream, if desired.

By: Jean-Georges Vongerichten

RECIPE FROM: https://www.saveur.com

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