Chocolate Cake is now a regular dessert item at many
high end restaurants. This recipe for Molten Chocolate
Cake is easy to make and whipping the egg whites makes
for a lighter finished cake.
I often make this amazing cake as a special treat for
my kids, being fairly quick to put together and using
common ingredients this recipe provides a cure for
their chocolate craving and they just love it.
You can make a more adult version of this molten
chocolate cake by adding a tablespoon of strong coffee
to the chocolate mixture after adding the egg yolks,
this then creates a mocha flavored cake that is also
delicious.
Being as rich as this cake is, it pares well with
raspberries and strawberries, either as sauces or as
fresh berries and as for toppings, a simple sprinkling
of powdered sugar, whipped cream and or chocolate sauce
are great additions, and a sweetened sour cream or
yogurt goes with this cake as well.
Coffee or milk are always a welcome addition when
eating this molten chocolate cake and a scoop of ice
cream on the side doesn't hurt at all!
Being a confirmed chocoholic myself I can attest to the
fact that once you have made this cake you will be
armed for any attack from your chocolate loving friends
and relatives.
Be sure and add this recipe to your list of favorites,
I can assure you that making this cake will please
everyone that you serve it too.
Recipe:
1 cup semi-sweet chocolate chips (6 ounces)
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs, separated
3 egg yolks
Pre-heat oven to 425ºF.
Grease 6 (6-oz.) custard cups or souffle dishes. Place
on baking sheet.
Microwave chocolate and butter in a large microwaveable
bowl on MEDIUM (50%) 1 min. or until butter is melted.
Stir with whisk until chocolate is completely melted.
Add 1-1/2 cups sugar and flour; mix well. Add 6 egg
yolks; beat until well blended.
In another clean bowl whip the egg whites just until
stiff peaks form. With a rubber spatula gently fold the
beaten whites into the chocolate mixture, until you no
longer see white streaks. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the
edges but still soft in the centers. Let stand 1 min.
Run a small knife around cakes to loosen; carefully
unmold onto dessert plates. Serve warm with your
favorite topping.
Steve Herting is the owner of Totally Chocolate Recipes
- http://chocoliscious.com/ Come join our chocolate
lovers community (it's free!) you can submit recipes,
review and rate other members' recipes, send messages,
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