Molten Chocolate Liquor Cakes

eatoplan

October 25, 2024

45

easy

6

Dessert

Melt the chocolate and butter:
- In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chocolate and butter together until smooth. Remove from heat and let cool for a few minutes.
Whip the eggs and sugar:
- In a mixing bowl, whip the eggs, egg yolks, sugar, and a pinch of salt until the mixture is light and pale yellow.
- Gently fold in the melted chocolate, then add the flour and stir until well combined.
Prepare the ramekins:
- Grease 5 or 6 ramekins (or oven-proof glass cups) with butter, then dust with flour, tapping out any excess.
Fill the ramekins:
- Divide the chocolate mixture evenly among the ramekins.
- Add 1 tablespoon of liqueur to each ramekin and stir gently.
Chill the batter:
- Cover each ramekin with plastic wrap and refrigerate for about 1 hour, or until you’re ready to bake.
Bake the cakes:
- Preheat the oven to 450°F (230°C). Bake the ramekins for about 13 minutes, until the edges are firm but the centers are still runny.
Serve:
- Remove from the oven and run a sharp knife around each cake to loosen. Carefully unmold each cake onto a serving plate, sprinkle with powdered sugar, and serve immediately.

Reviews

Ingredients:

Adjust Servings

	100g chocolate dark, chopped
	2 egg yolks
	2 eggs
	1tablespoon liquor per ramekin (or according to taste)
	180g powdered sugar
	0.25teaspoon salt
	0.25pound butter unsalted, (1 stick)

Directions

1.

Melt the chocolate and butter

In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chocolate and butter together until smooth. Remove from heat and let cool for a few minutes.

Mark as complete

2.

Whip the eggs and sugar

1. In a mixing bowl, whip the eggs, egg yolks, sugar, and a pinch of salt until the mixture is light and pale yellow. | 2. Gently fold in the melted chocolate, then add the flour and stir until well combined.

Mark as complete

3.

Prepare the ramekins

Grease 5 or 6 ramekins (or oven-proof glass cups) with butter, then dust with flour, tapping out any excess.

Mark as complete

4.

Fill the ramekins

1. Divide the chocolate mixture evenly among the ramekins. | 2. Add 1 tablespoon of liqueur to each ramekin and stir gently.

Mark as complete

5.

Chill the batter

Cover each ramekin with plastic wrap and refrigerate for about 1 hour, or until you’re ready to bake.

Mark as complete

6.

Bake the cakes

Preheat the oven to 450°F (230°C). Bake the ramekins for about 13 minutes, until the edges are firm but the centers are still runny.

Mark as complete

7.

Serve

Remove from the oven and run a sharp knife around each cake to loosen. Carefully unmold each cake onto a serving plate, sprinkle with powdered sugar, and serve immediately.

Mark as complete