A Dream in Chocoland
This week I declared it the week of chocolate, though I’m still working through a few eggs and planning more baking. I’ve been preparing a little surprise for tomorrow — a rich chocolate treat I can’t wait to share.
My dream isn’t finished yet. Come back tomorrow to see what’s next!
Molten Chocolate Cakes
(for 6 cakes)
Ingredients:
- 150 g dark chocolate (70% cocoa)
- 12 pieces of chocolate (for the centers)
- 4 eggs
- 80 g salted butter
- 90 g blond cane sugar
- 2 Tbsp cornstarch
Method:
- Preheat the oven to 475°F (245°C).
- Melt the dark chocolate and butter together using a bain-marie until smooth.
- Using an electric mixer, beat the eggs with the sugar until the mixture is pale and slightly thickened.
- Stir in the cornstarch, then gently fold in the melted chocolate and butter mixture until just combined.
- Butter individual molds or a popover pan. Spoon the batter into the molds. Add two pieces of chocolate to each cake and press them slightly into the batter so they sit near the center.
- Bake for about 10 minutes. Remove from the oven and let the cakes rest for 5 minutes before unmolding so the edges set but the centers remain molten.
- Serve warm, ideally with fresh berries or a light dusting of cocoa or powdered sugar. Enjoy immediately for the best gooey center.