This post is brought to you by FAIL.
The original reason for this post started when I made a special meal last weekend. And I was thinking about when you go to the special trouble to make a beautiful meal and then you have to think about dessert. And you just don't have it in you to make a whole special perfect confection...
That's what I like about the Molten Chocolate Cake recipe. So easy (ok you're going to see why that's a relative term) and a simple way to end a meal you've spent a lot of time on. There is no icing or piping or shaping - anything that requires additional time and skill that you just spent on your special meal.
It's a great recipe. So I commenced to make said Molten Chocolate Cake and photograph it for this post. But I either baked it too long or not enough. The cake was either runny or perfectly baked. Not molten inside.
Then I tried it and decided that nobody cares if its molten in the center. It tasted fudgy and was the perfect end to our meal. So make these baby chocolate cakes as an easy way to end a special meal and you won't have to worry about the molten center.
Chocolate Babycakes (Adapted from The Cookworks)
2 tbsp cocoa powder
3 ounces bittersweet chocolate
3 ounces unsalted butter
2 egg yolks
3 ounces sugar
1 1/2 ounces all purpose flour
(5) 2 x 2 1/4 inch ramkeins
Preheat the oven to 400 degrees
Butter the round molds with unsalted butter and dust with the cocoa. Melt the bittersweet chocolate and unsalted butter in a double boiler. In a mixer beat the eggs, yolks and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until incorporated.
Carefully spoon the batter into the prepared molds, filling no more than 1/2 full. Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after its been put into the molds. Bake for 15 minutes. Top with ice cream or whipped cream or Cherry Key Lime Sorbetto