Molten Chocolate Cakes

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