Molten Chocolate Cakes
Molten Chocolate Cakes
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 890 |
| pro | 17 g |
| total fat | 69 g |
| sat. fat | 39 g |
| carb | 71 g |
| fibre | 9 g |
| chol | 436 mg |
| sodium | 262 mg |
| %RDI: | - |
| calcium | 15 |
| iron | 39 |
| vit A | 41 |
| folate | 32 |
- Portion size: 8
Each of these dramatic mini cakes has a truffle in the middle. As the cakes bake, the truffles melt, ready to flow at the first stab of a spoon. You can vary the liqueur in the truffle filling and accompanying Crème Anglaise for a new flavour accent.
Ingredients
- 3/4 cup 3/4cupbutter, softened
- 1 cup 1cupgranulated sugar
- 12 oz 12ozbittersweet chocolate, chopped
- 4 4eggeggs
- 4 4egg yolkegg yolks
- 1 tbsp 1tbspvanilla
- 1 cup 1cupall-purpose flour Truffle:
- 4 oz 4ozbittersweet chocolate, chopped
- 1/3 cup 1/3cupwhipping cream
- 2 tbsp 2tbspIrish Cream liqueur, (or 1 tsp/5mL vanilla) Creme Anglaise:
- 1 cup 1cup18% or whipping cream
- 1 cup 1cupmilk
- 1/4 cup 1/4cupgranulated sugar
- 6 6egg yolkegg yolks
- 1 tsp 1tspcornstarch
- 2 tbsp 2tbspIrish Cream liqueur, (or 1 tsp/5mL vanilla)
- 1 tsp 1tspvanilla
Preparation
1- Crème Anglaise: In heavy-bottomed saucepan, heat cream, milk and half the sugar over medium heat until bubbles form around edge. Meanwhile, in bowl, whisk together egg yolks, cornstarch and remaining sugar; whisk in hot cream mixture in thin stream. Pour back into pan; cook over medium-low heat, stirring constantly and without simmering, until thick enough to coat spoon, 3 to 5 minutes. Strain into a clean bowl. Stir in liqueur and vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
2- Truffle: Line small rimmed baking sheet with plastic wrap; set aside. Place chocolate in bowl. In small saucepan, heat cream over medium heat until streaming. Pour over chocolate; whisk until smooth. Whisk in liqueur; refrigerate until firm, about 1 hour. Spoon into 8 mounds onto prepared baking sheet. Roll into balls. Cover and freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 1 week.)
3- Grease eight 3/4-cup (175 mL) custard cups or ramekins with no more than 1 tbsp (15 mL) of the butter. Line bottoms with parchment paper; sprinkle scant 1 tsp (5 mL) of sugar inside each. Set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining butter. Let cool to room temperature.
4- In another bowl, beat eggs, egg yolks and remaining 3/4 cup (175 mL) sugar until thickened, 5 minutes. Fold in chocolate mixture and vanilla. Stir in flour. Spoon half into prepared cups; place frozen truffle in centre of each. Spoon remaining batter over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
5- Bake on rimmed baking sheet in centre of 350°F (180°C) oven until centre is shrunken, soft and shiny, about 22 minutes. Let cool for 2 minutes. With knife, gently loosen edges. Unmould onto plates; peel off paper. Serve immediately with Crème Anglaise.
Source : Canadian Living Magazine: May 2005
