Chocolate Molten Cake
Makes 18-20, 4oz cakes
Ingredients
- 2 Sticks (8 oz.) Butter, Unsalted or Salted
- 1 1/4 C (8 oz.) Ginger Elizabeth Classic Hot Chocolate
- 2 1/4 C Powdered Sugar, Sifted
- 5 Egg Yolks
- 5 Eggs
- 1 C All Purpose, Pastry, or Bread Flour, Sifted
- 1/2 tsp Kosher, Sea, or Iodized Salt
- Nonstick Spray or Butter for Greasing Baking Containers
- Garnish Options: Powdered Sugar, Ginger Elizabeth California Sea Salt Caramel Sauce, Ginger Elizabeth Raspberry Rose Jam, and/or Seasonal Fruit
Equipment
- Medium Bowl
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Containers for Measuring
- Sifter
- Containers for Baking (muffin pans 4oz, tea cups 6-8oz, mugs 6-8oz, silicone molds 4-6oz, ramekins 4-8oz, etc.)
- Portion Scoop/Spoon
- Baking Sheet, If Needed
Instructions
- Preheat oven to 375° F.
- Melt the Ginger Elizabeth Classic Hot Chocolate and butter together over a double boiler on medium heat. Remove from the heat. A microwave can be used instead by using a microwave safe bowl and stirring the chocolate and butter every 30-45 seconds until melted.
- Whisk in the sifted powdered sugar until there are no lumps.
- Add the egg yolks and eggs. Whisk until combined.
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Add the sifted flour and salt, whisk until just combined with no lumps.
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Prepare containers for baking with nonstick spray. For irregular shapes such as tea cups, use butter and flour. Fill the containers with the batter using a portion scoop or a spoon. Fill 4oz containers about 2/3 full and 6-8oz containers about 1/2 full.
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Bake 4oz containers at 375° F for 8-10 minutes and 6-8oz containers at 375° F for 10-14 minutes, depending on oven. Molten cakes baked in smaller containers should be firm to the touch and baked around the 1/2" outer edge with the centers still liquid. For larger 8oz ramekins, the outer edge should be baked about 3/4".
- Remove from the oven and let the chocolate molten cakes cool for 5-8 minutes. Run a knife gently around the edge of the cakes to release. Unmold the cakes.
- Garnish with sifted powdered sugar, jam, caramel sauce, and/or fruit.
- Best eaten warm, immediately after the cakes are unmolded.
- To prepare the chocolate molten cakes ahead of time, freeze in an airtight container. To reheat, bring cakes to room temperature for a few hours. Microwave one cake at a time for 15-25 seconds, depending on microwave.