Post by kim on Dec 15, 2006 13:17:45 GMT -5
Individual Molten Chocolate Cakes
Preheat oven to 400 degrees F. Butter and sugar 8 muffin cups.
In the top of a double boiler or in a microwave on medium, heat, stirring often, unto the chocolate and butter are melted and smooth:
6 oz bittersweet or semisweet chocolate, coursely chopped
6 Tbs unsalted butter
Remove from heat and sift in:
1/4 cup unsweetened cocoa
Stir until smooth. In a medium bowl, beat on medium speed until soft peaks form:
4 large egg whites
1/8 tsp cream of tartar
Gradually add, beating on high speed:
2 Tbs sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold on-quarte of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Fill the muffijn cups about three-quarters full. Bake until the cakes are cracked on the top but still gooey in the center, 7-8 minutes (a minute or so longer if the batter has been stored in the fridge). Let sit for 2-3 minutes; the cakes will shrink slightly from the sides of the pan. Place a rack over the cakes and invert to umold. Serve hot with whipped cream.
Preheat oven to 400 degrees F. Butter and sugar 8 muffin cups.
In the top of a double boiler or in a microwave on medium, heat, stirring often, unto the chocolate and butter are melted and smooth:
6 oz bittersweet or semisweet chocolate, coursely chopped
6 Tbs unsalted butter
Remove from heat and sift in:
1/4 cup unsweetened cocoa
Stir until smooth. In a medium bowl, beat on medium speed until soft peaks form:
4 large egg whites
1/8 tsp cream of tartar
Gradually add, beating on high speed:
2 Tbs sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold on-quarte of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Fill the muffijn cups about three-quarters full. Bake until the cakes are cracked on the top but still gooey in the center, 7-8 minutes (a minute or so longer if the batter has been stored in the fridge). Let sit for 2-3 minutes; the cakes will shrink slightly from the sides of the pan. Place a rack over the cakes and invert to umold. Serve hot with whipped cream.