| Sarah’s Decadent, Divine and Delicious
Molten Chocolate Cakes
1/3 c unsalted butter
6 ounces bittersweet chocolate
3 egg whites
6 egg yolks
1/2 c brown sugar
1/3 c all purpose flour
1/2 tsp vanilla
-melt butter and chocolate in a pan over low heat
(you may wish to use a double boiler if you have one)
-beat egg whites in an electric mixer until they form stiff peaks – set aside in separate bowl
-blend egg yolks and sugar using electric mixer on med speed for 2 minutes until light and fluffy
-add vanilla and chocolate mixture to the egg yolks and beat on med-high for 2- 3 minutes until it resembles whipped pudding
-fold the flour into the chocolate mixture by hand, but do not overmix
-fold egg whites into the batter lightly until blended
-grease a muffin tin
-preheat oven to 425 degrees
-spoon the batter into the muffin tin (this recipe makes 6 individual cakes)
-bake for 5 – 6 minutes (the key is have a liquid chocolate interior)
-use a knife to carefully loosen the cakes from the tin
Raspberry Puree
1 container frozen fresh raspberries
1/2 c brown sugar
1/2 tsp lemon or orange zest (optional)
1 tsp orange juice
-cook on medium to high heat for 10 to 15 minutes stirring constantly (or until raspberries have dissolved and mixture has started to thicken – it should not be as thick as jam when complete. If it won’t thicken, add a bit more sugar and turn up the heat a bit)
-you may put the mixture through a sieve to strain the seeds, but I like it with the seeds
-serve individual cakes on puddle of raspberry puree while still warm
-garnish with fresh whipped cream (or ice cream) and chocolate shavings
enjoy!!! |
