Gayle Reeves' Blog

Molten Chocolate Cakes

Gayle A. Reeves - Monday, February 01, 2016

Molten Chocolate Cake w Port Sabayon Sauce

5 oz. bittersweet or semisweet chocolate, chopped

10 Tbsp. (1 ¼ sticks) unsalted butter

3 large eggs

3 large egg yolks

1 ½ cups powdered sugar

½ cup flour

  1. Preheat oven to 450° F.
  2. Butter six ¾ cup soufflé dishes or custard cups.  Stir chocolate and butter in heavy medium saucepan over low heat until melted.  Cool slightly
  3. Whisk eggs and egg yolks in large bowl to blend.  Whisk in sugar, then chocolate mixture and flour.
  4. Pour batter into dishes, dividing equally. 
  5. Bake cakes until sides are set but center remains soft and runny, about 11 minutes.  The top of the cake should look shimmery but not dray. Run small knife around cakes to loosen.  Let cool about 5-10 minutes then turn cakes out onto plates.

Serve4 with Sabayon Sauce or a good quality vanilla ice cream.

SABAYON SAUCE

3 egg yolks

3 Tbsp. sugar

½ cup champagne, Marsala or Port wine

1 cup whipping cream, whipped

  1. Fit a bowl over a saucepan in a double boiler fashion with 2-3 inches of water.  Heat water to a simmer.
  2. Remove bowl and combine egg yolks, sugar and wine of choice.  Stir to mix.  Place over the simmering hot water.  Cook until thickened, whisking constantly.  Cool sauce in an ice water bath (continue to whisk).  Fold in Whipped cream and serve.