French Molten Chocolate Cake Moelleux Au Chocolat Food

FRENCH MOLTEN CHOCOLATE CAKE {MOELLEUX AU CHOCOLAT}

Steps:

• In a thick bottom pan, melt the chocolate and the butter on medium heat. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is liquid and place it in a bowl at room temperature.
• You can also melt the chocolate and salted butter using the double broiler method, use a heatproof mixing bowl and place it over a sauce pan with a small amount of simmering hot water.
• Preheat the oven at 210c (410F) - or 400F if your oven doesn't have the option to heat to 410F.
• Add the eggs to the melted chocolate and butter, mix well, for best results use a handheld whisk.
• Next use a spoon to add mix in the sugar, mix well and add the flour. Stir until you obtain a smooth mix.
• Lightly grease a rectangular bread baking mold by coating it with butter on all inner sides. This cake can also be baked in ramekins if you want molten lava chocolate cakes.
• Pour the mix in the bake mold and bake for ~15- 20 minutes at 400F (or 13-15 minutes at 210c/410F). The cake will be done when the edges start to get golden and separate from the baking mold. The center might still be soft.
• If baking in individual ramekins, they will be done after baking for 10-12 minutes at 400F.
• Let the cake cool down for 5 minutes for the rectangle mold or 3 minutes for the ramekins, then gently remove it from the mold.
• Serve the cake immediately with fresh berries and basil or mint. You can also serve it with ice cream, whipped cream, berry sauce, etc.

FRENCH MOLTEN CHOCOLATE CAKE

Steps:

• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
• Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
• Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
• Remove from the oven and dust with powdered sugar. Serve warm.