Molten chocolate cake

Everyone knows chocolate is great for improving the mood… So why should you refrain from eating it?! Get ready, this molten chocolate cake recipe is a killer! The one on the picture could have been baked a little less so the center would have been more liquid… You’ll just have to try and adjust the cooking time to your own tastes. Whenever the borders are done, you can take them out of the oven. The bigger the ‘uncooked’ area in the center, the more liquid your molten chocolate cake will be.

Preparation time: 15 mn (+ 1h in the fridge) Cooking time: 6 to 7 mn

Ingredients (for 4 to 6 cakes)

7 oz (200 g) of dark chocolate (70% cocoa)
1/2 cup (110 g) of butter
1/4 cup (50 g) of golden or brown sugar
3 tablespoons of whipping cream
1 tablespoon of flour
1 tablespoon of corn starch
2 eggs

Instructions

1/ In a salad bowl beat egg and sugar until mixture gets a lighter color. Add flour and corn starch and whisk.

2/ Heat a large saucepan half filled with water.

3/ Dice butter and 5 oz of chocolate and put it, along with the whipping cream, in a smaller saucepan or a metal bowl. Put in (or over, depending the size) the heating water. (This technique is called bain-marie; it’s the best way to melt chocolate without burning it).

4/ Mix molten chocolate in with egg and sugar mixture until it gets smooth.

5/ Leave preparation for 1h in the fridge so mixture gets thicker.

6/ Preheat oven to 410° F (210° C / Th 7).

7/ If you’re going to use a muffin mold, grease it. If you have round pastry cutters, line baking tray with parchment paper and place pastry cutters on it. Cut pieces of parchment paper a little bigger than the height of your pastry cutters, circle them and cover pastry cutters sides with it (as shown on picture).

8/ Fill 2/3 of the pastry cutters with chocolate mixture. Cut the 2 oz of chocolate you have left into small pieces and add on top of the chocolate dough; push it a little with your finger so it gets inside.

9/ Heat in oven for 6 to 7 minutes.

10/ Take chocolate cakes out of the oven and pull carefully parchment paper first and pastry cutters next. (If cooking paper doesn’t come out easily, they’re not cooked enough… Don’t break them! Put them back in the oven a minute more).

11/ Serve right away alone or with vanilla ice cream or custard.