Chocolate Molten Cake

Every once in a while I spend a little time deleting and reviewing photos I have cataloged in LightRoom. For anyone who is an avid photographer and has photo editing software you know what I am talking about! Right now I have 8000 photographs that need to be deleted, edited or cataloged into a specific area, a very daunting task.

As I was reviewing the photos last night I noticed a favorite photo of mine that had not graced the pages of SJgourmet yet. A simple, scrumptious dessert perfect for entertaining.

Chocolate molten cake is a simple chocolate cake that when baked the center remains liquid. As your guests cut into the cake a river of soft chocolate oozes from the center. Dramatic and delicious!

The cake batter can be made ahead of time and placed in the refrigerator, however the actual cake needs to be baked and then served immediately. The chocolate in the center will begin to solidify once it cools, losing the dramatic effect you were trying to achieve!

Chocolate Molten Cake

Serves 8

8 oz. dark chocolate ( I prefer valhrona)

1/3 cup sugar

2 eggs

1/2 cup all purpose flour

Lightly butter and flour 6 individual ramekins. Preheat oven to 400 degrees. Chop chocolate into small pieces. Melt chocolate using a bowl set over a pot of boiling water. (Do not let water touch the bottom of the bowl or the chocolate will burn!) Add sugar to chocolate and slowly stir until melted and combined. Beat the eggs slightly in a small bowl. Add a small amount of the chocolate mixture to the egg. This is called tempering, it will keep your egg from scrambling when it is added to the chocolate mixture. Remove the chocolate mixture from the boiling water.

Add egg/chocolate mixture to the melted chocolate. Stir to combine.

Slowly add flour, stiring to bring the mixture together.

Divide mixture among 6 prepared ramekins, bake at 400 degrees for 10 minutes. Let cool 2-3 minutes and serve immediately.

* I love Vosges Ice Cream, it is unique and delicious. I paired the cake with some fresh raspberries and Vosges Naga ( coconut-curry). http://www.vosges.com/