SC - Re: sca-cooks TOTALLY OOP Molten Chocolate Cake

[Devra at aol.com]

On the other hand, it IS a subtlety....

>From 'Bon Appetite 1/2001'

Molten Chocolate Cake

SAUCE
  4.5 ounces bittersweet chocolate, broken up or chopped
  2 ounces bitter chocolate, broken up or chopped
  1/3 C hot water
  1/4 C light corn syrup
  3/4 teaspoon peppermint extract

1) Melt chocolates in double boiler.
2) Add corn syrup, hot water (you can wash out the corn syrup cup with it)and 
flavoring.
3) Whisk until smooth.  Cool slightly and serve warm.
  Can be made in advance and reheated gently, stirring to prevent catching.

CAKE
  5 ounces bittersweet chocolate, broken or chopped
  5 ounces butter (1 stick + 2 Tablespoons)
  3 eggs
  3 egg yolks
  1 1/2 C confectioners' sugar
  1/2 C regular flour

1) Preheat oven to 450*
2) Butter 6 1/4-cup souffle dishes.
3) Melt chocolate and butter over how heat, stirring. Cool SLIGHTLY.
4) Whisk eggs and yolks to blend in large bowl.
5) Whisk in sugar, then chocolate, then flour.
   (The idea is that the warm chocolate will cook the eggs and yolks a bit. 
Adding the sugar first gives the eggs a little buffering against the heat of 
the chocolate. Whisk vigorously so that the eggs don't curdle.)
6) Divide into prepared dishes.  May be chilled, covered,up to 1 day)
7) Bake cakes until sides are set but centers remain soft & runny: 11 
minutes, but up to 14 minutes if cakes have been refrigerated.
8) Run knife around edges of cups; turn out at once onto individual plates.
9) Spoon on or surround with sauce.  Serve with vanilla ice cream or whipped 
cream (optional)

The centers of the cakes are not baked, and really do gush out like a volcano 
when the cake is pierced.  Very impressive--although I wouldn't want to try 
doing it for 200!

Devra the Baker, wishing all a year with lots of good  desserts