Molton Chocolate Cake for Valentines Day. This is going to be a future test of willpower. I wanted to make something chocolate over the Valentines weekend. I made this last night and it literally took no more than ten minutes and 12 in the oven. That is WAY too easy for something that tastes this good. As we were eating there were things said such as, “ashamed”, “deep regret”, “Oh why does this taste so good”, “why was it so easy to make”….
I say to everyone now. You must try this easy, easy, oh so delicious recipe, and then burn it. No, just kidding, but maybe don’t have all the ingredients on hand at all times.
Oh my this was so good. And look at this next pictures when the ice cream was melting.
Next time you want an easy, delicious dessert, make this one!
Oh My – Molton Chocolate Cake
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Cooked by Renee @ Renee's Favorite Dishes
Recipe from Food and Wine
Published on ReneesFavoriteDishes.com