Friday, January 8, 2010

molten *chocolate-mint* cakes

1 1/2 sticks (6oz) unsalted butter, cut into cubes
6 ounces semisweet chocolate, chopped
3 large eggs plus 2 large egg yolks
1/4 cup plus 2 Tbsp sugar
4 1/2 Tbsp flour
6 chocolate-mint wafer candies (like Andes/thin mints)

Preheat oven to 450. Grease and flour six 6-ounce ramekins. In a double-boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

Using an electric mixer, beat the whole eggs, egg yolks, and sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.

Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate-mint pieces in the center of each. Place the ramekins on a baking sheet and bake until set but slightly jiggly in the center, 12 to 14 minutes.

Invert cakes onto plates, wait 20 seconds and remove the ramekins. Dust with powdered sugar and serve immediately.

Swap idea: caramels for chocolate-mint candies.
from Rachael Ray

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