Wednesday, May 7, 2008

Molten Chocolate Cakes

I have been dying to try these molten chocolate cakes. I did a Google search and saw a recipe on Joy of Baking. It seemed simple enough with not a whole lot of ingredients and a few simple steps.

I followed the recipe except that I did not have cream of tartar and a quick search revealed that I could use white vinegar as a substitute. Apparently cream of tartar and white vinegar act as stabilizing agents and keep egg whites nice and stiff when you beat them into soft peaks. Also, when I started measuring and preparing I realized I had just 2 eggs instead of 3 like the recipe asks for. But I was already melting the chocolate and butter! So I decided to carry on with the experiment!

Overall they came out great. They rose nicely and then fell to reveal the chocolate gooeyness in the center. The outsides were light and crunchy and the middle was intense chocolate heaven! I will make these again, but perhaps use a bit less sugar and the additional egg.


1/2 cup (113 grams) unsalted

butter, cut into pieces
6 ounces (170 grams)
semi-sweet or bittersweet chocolate, cut into small pieces (I used 60% bitter-sweet ghiradelli chips)
3 large
eggs, separated (I used 2 eggs)
1/3 cup (65 grams) granulated white
1 teaspoon pure
vanilla extract
1/8 teaspoon cream of tartar (I used white vinegar)
1 tablespoon granulated white


Pre-heat oven to 400 degrees and grease 4 ramekins with butter (my batter filled 5 ramekins/cups). Melted the chocolate and butter in a glass bowl that I propped on a pan of water on low heat. I used a spatula to mix it through and make sure it didn't burn. Take it off the heat when its all melted and incorporated, but keep on the pan so it stay warm and liquidy. Next I separated the eggs, and measured the sugar. I beat the yolks and 1/3 cup sugar using an electric handheld mixer till thick and creamy and a light yellow color. Then I added the vanilla and beat for a minute to incorporate. Next I folded the chocolate mixture into the yolks and set aside. In another bowl beat the egg whites and tablespoon of sugar and when frothy add vinegar and beat till soft peaks form. Next fold the stiff egg whites into the chocolate mixture, do not over mix. Pour into ramekins leaving about an inch at the top. Bake for 10 minutes and then check. They should have risen, but the center is still shaking. Turn the oven off, but leave them in there for a couple of minutes. Take out and serve soon with vanilla ice cream. Enjoy chocolatey goodness!


ServesYouRight said...

Holy delicious-ness! This looks fabulous!! I came back and drooled over the pottery separately :-)


Traveling Tummy said...

Thanks Smita, they were really good! Haha which piece did you like? I can tell you where I got it or ahemmm if I made it!

ServesYouRight said...

Cool beans! I like the glaze on the plate. Also liked the glaze / designs on apple cornflake crumble bowl. The falafel plate is gorgeous!

who is not a stalker, promise!

Traveling Tummy said...

Haha thanks for stalking, so happy to share my obsession with pottery!

yea the glaze is pretty got that in chinatown here in nyc, the cornflake bowl i got from guatemala, was so sad that all i could bring back was two small bowls. The plate I made! I kind of stopped right around when I got to the plate making stage.

ServesYouRight said...

Whoa! Plate-making requires serious motor-coordination. I am SO jealous! She travels, she makes fabulous pottery and yummy food and has a great name. Sigh.


Traveling Tummy said...

hahah thanks Smita! If only more people (such as LWTT) would stoke my ego like you do!