This version of the popular individual warm chocolate cakes is the result of ideas gleaned from pastry chefs from coast to coast. To ensure that the fudgy centers are runny, time the preparation of the cakes so they can be served hot from the oven. Or bake them up to a day ahead, cool, cover, and store at room temperature; reheat uncovered in a 350 degrees F oven for about 10 minutes or in a microwave oven at full power for about 25 seconds, being careful not to cook the cakes further when reheating. Tissue-thin sheets of gold leaf make a luxurios garnish and reinforce the suggestion of the following molten lava from the little mounds of cake. The inert metal is edible and may be purchased at art-supply stores and some cake decorating supply stores.
- Creme Anglaise
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 3 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 large eggs, room temperature, lightly beaten
- 1/2 cup cake flour
- 1 teaspoon pure vanilla extract
- Gold leaf for garnish, optional
- Powdered sugar for dusting, if not using gold leaf
- Mango and raspberry purees, optional
Companion recipe: Creme Anglaise
Prepare the Creme Anglaise and refrigerate as directed until serving.
Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six (6-ounce) custard cups or souffle dishes. Set aside.
Melt the chocolate and set aside to cool slightly.
Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth.
Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven and bake until the tops are well puffed, about 17 minutes.
Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
652 calories; 31g total fat; 345mg cholesterol; 176mg sodium; 88g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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