January 19, 2012
For dusting the ramekins:
2 tsp margarine
1 Tbsp cocoa, sifted
½ cup unsalted margarine
6 oz bittersweet chocolate
2 large eggs
2 large egg yolks
½ cup sugar
Pinch of salt
2 tsp vanilla
2 Tbsp all-purpose flour
1. Preheat the oven to 400?F.
2. Prepare six 6-oz ramekins by smearing on the margarine then dusting with cocoa; put the cocoa in one ramekin, shake out the excess into another, and repeat until all have been dusted. Place the ramekins on a baking sheet.
- This trick lets the cakes slide right out of the ramekins!
3. In a double boiler over simmering water melt the chocolate and margarine in a bowl. Stir just until nearly melted (not too hot) and then remove the bowl to cool slightly.
4. In a medium bowl, beat the eggs and egg yolks with a hand mixer until frothy, about 2 minutes. Beat in the sugar on low, then add the salt and vanilla, and continue until the mixture is pale yellow and light (about 5 minutes).
5. Add the cooled chocolate mixture into the eggs and beat until thick and glossy.
6. Gently fold in the flour and mix just until incorporated.
7. Spoon the mixture into ramekins until 3/4-full. Bake 10-12 minutes, or until the sides of the cakes appear set but the middle is still wobbly.
8. Let the cakes cool for 3-5 minutes and then carefully run a knife around the sides of the cakes to loosen.
9. Cover with individual plates and invert to remove the ramekins. At this point, the cakes may sit inverted without removing the ramekins for up to 20 minutes. The centers will still stay molten. Serve with caramel, fresh fruit, caramelized banana, etc.
- Always consider the presentation; a little garnish goes a long way.
This recipe was featured in Kosher Inspired, Issue 2, February 2011. Kosher Inspired is a project of Mishpacha Magazine.