Recipe by Mom2 T, K, K & G
These luscious cakes can be assembled hours ahead of when you need them. When you're ready to go, just pop the cakes in the oven and bake away. Recipe: David Lebovitz *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
Top Review by Across the Ocean
The taste was great however it was not a cake at all. I made 24 of them and baked them in two seperate ovens - so the problem wasn't the oven. It was basically sweet melted chocolate even when I baked it for more than 12 minutes.
- 10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
- 4 tablespoons butter (salted or unsalted)
- 4 large eggs, separated
- 4 tablespoons sugar, divided
- additional butter, for preparing the cake molds
- additional sugar, for preparing the cake molds
Directions See How It's Made
- In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth.
- Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.
- Butter six 6-ounce custard cups or ramekins to use as cake molds.
- Sprinkle the insides with sugar and tap out any excess.
- Adjust the oven rack to the center of the oven and preheat to 400 degrees.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy.
- Increase the speed and whip until the egg whites start to form soft, wet peaks.
- Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.
- Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.
- Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center.
- Remove from oven and let stand for a moment before unmolding onto serving plates.
- serve these with something simple, such as coffee ice cream or a flavored creme anglaise.