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A Seasoned Chef

Food

Robin Kurss | Feb 20, 2012, 6 a.m.

It’s February, and to me that means chocolate! Here is one of my favorite recipes, Molten Chocolate Cake. It is not only delicious, but can be made ahead and baked quickly. It’s ideal for whenever you have a hankering for something sweet.

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Molten Chocolate Cakes — Makes 6

2 oz, semisweet chocolate, chopped

1 tsp, amaretto or triple sec

3 tbsp. heavy cream

1 stick unsalted butter

1/4 c. flour

6 oz. bittersweet chocolate

1/2 c. sugar

1 tsp. vanilla

Pinch salt

3 eggs

1) Place semisweet chocolate and liquor in a small bowl and set aside. Heat cream until it begins to simmer, pour over chocolate and let sit for 1 minute.

Stir till smooth, cover with plastic wrap and chill. Divide this mix into 6 balls and put in fridge. This will be your “molten center” soon.

2) Heat oven to 425 degrees. Grease and flour 6 oz. ramekins and set on a baking sheet. Heat butter and bittersweet chocolate until chocolate is just melted, remove from heat and cool for 10 minutes.

In a large bowl, beat sugar, vanilla, salt and eggs about 4 minutes until eggs are pale and fluffy. Lightly beat in melted chocolate, add flour and mix till smooth.

Divide half of the batter into the ramekins, place a chilled ball in the middle, top with the rest of the batter and smooth the top. At this point, you can bake for 15 minutes and enjoy, or cover with plastic wrap and store in fridge for later.

3) To serve, run a knife around the edge of the ramekins and invert onto plate. Enjoy.

FYI: You can double or triple the “filling” part of the recipe and use to make truffles! Just roll them in cocoa after you make the balls and store in the fridge when you are done. They make a lovely Valentine’s Day gift and are so easy to make.

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