Molten Chocolate Cakes

Name: Molten Chocolate Cakes
Yield: Makes 6 small cakes
Ingredients: 6 tablespoons unsalted butter, room temperature, plus more for the ring molds; 12 ounces semisweet chocolate; 5 large eggs, separated; 10 tablespoons sugar; 1/2 teaspoon pure vanilla extract; 6 Chocolate Truffles (recipe follows); Earl Grey Ice Cream (recipe follows); Chocolate curls, for garnish (optional); 4 ounces semisweet chocolate, finely chopped; 3/4 cup heavy cream; (makes 6); 8 large egg yolks; 1/2 cup sugar; 2 cups milk; 2 cups heavy cream; 4 Earl Grey tea bags; (makes about 5 cups)

January 26, 2012

Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze. Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

Recipe notes

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