Molten Chocolate Cake
I have a lot of thoughts spinning around in my head. And for that reason, I sometimes don't read recipes as well as I could.
Such as when I was whipping the egg whites and didn't read that I had to bring them to soft peaks before adding the sugar. So without reading that part, I added the sugar and wondered why they weren't whipping up. Then I googled it. And that told me that egg whites tend to not whip as well when they have sugar added.
Which is why these molted chocolate cakes are less souffle-y and more dense-ish cake batter-y. But it's okay because they're still really good and I still like them which means that you will too because I'm telling you to.
Here's where I make an "I'm smiling creepily because you have to do what I say or else" face.
Tada!
Moving away from that fun interlude, this recipe is from Joy of Baking! Yay! I feel like I haven't used one of their recipes in for-ev-er! In fact, to quench my thirst for knowledge, I looked back to see what was the last thing I made from a Joy of Baking recipe, and I'm pretty sure it was the whoopie pies back in April! That's a good 9 months ago!
Back to this recipe, I kind of tweaked it due to my lack of chocolate chips. You see, I had maybe a fourth of a bag of bittersweet chips, and a few semisweet mini chocolate chips. And that together made up a scant 1/3 cup. But I needed 6 ounces. And 6 ounces converted is 3/4 cup. So I used that 1/3 cup of chocolate chips and two 1-ounce pars of unsweetened baking chocolate. Because 4 ounces is 1/2 cup so 2 ounces is 1/4 cup and 1/3 cup + 1/4 cup doesn't equal 3/4 cup. So that makes sense. But then I had to increase the amount of sugar from 1/3 cup to 1/2 cup to make it sweet enough again. Whew! Did you follow that?
I felt that my version was confusing and the average person would have already or go get some normal chocolate, so I'm going to put the original recipe here and not the sick twisted version that my sick twisted brain came up with.
Recipe (from Joy of Baking):
1/2 cup butter
6 ounces (3/4 cup) chocolate, chopped
3 eggs, separated
1/3 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla
1/8 teaspoon cream of tartar
Melt butter and chocolate in a double boiler (type contraption). Remove from heat once melted and set aside.
Separate eggs, and beat yolks with 1/3 cup sugar until it's a pale yellow color and thick and fluffy. Beat in vanilla and fold in melted chocolate mixture.
In a different bowl whip egg whites until frothy. Add cream of tartar and whip until soft peaks. Sprinkle in 1 tablespoon sugar and continue whipping until stiff peaks. Fold in gently to chocolate mixture. Don't over mix or the whites will deflate and you'll be sad like me.
Divide evenly between buttered-and-sugared ramekins and bake at 400 for 10-15 minutes. The outside edges should be set but the middle should still be wobbly. It should have hopefully risen. Cracks are okay.
If you didn't notice, these cakes are totally flourless and totally cool for passover! Hip hip hooray!
Such as when I was whipping the egg whites and didn't read that I had to bring them to soft peaks before adding the sugar. So without reading that part, I added the sugar and wondered why they weren't whipping up. Then I googled it. And that told me that egg whites tend to not whip as well when they have sugar added.
Which is why these molted chocolate cakes are less souffle-y and more dense-ish cake batter-y. But it's okay because they're still really good and I still like them which means that you will too because I'm telling you to.
Here's where I make an "I'm smiling creepily because you have to do what I say or else" face.
Tada!
Moving away from that fun interlude, this recipe is from Joy of Baking! Yay! I feel like I haven't used one of their recipes in for-ev-er! In fact, to quench my thirst for knowledge, I looked back to see what was the last thing I made from a Joy of Baking recipe, and I'm pretty sure it was the whoopie pies back in April! That's a good 9 months ago!
Back to this recipe, I kind of tweaked it due to my lack of chocolate chips. You see, I had maybe a fourth of a bag of bittersweet chips, and a few semisweet mini chocolate chips. And that together made up a scant 1/3 cup. But I needed 6 ounces. And 6 ounces converted is 3/4 cup. So I used that 1/3 cup of chocolate chips and two 1-ounce pars of unsweetened baking chocolate. Because 4 ounces is 1/2 cup so 2 ounces is 1/4 cup and 1/3 cup + 1/4 cup doesn't equal 3/4 cup. So that makes sense. But then I had to increase the amount of sugar from 1/3 cup to 1/2 cup to make it sweet enough again. Whew! Did you follow that?
I felt that my version was confusing and the average person would have already or go get some normal chocolate, so I'm going to put the original recipe here and not the sick twisted version that my sick twisted brain came up with.
 |
| Pre Bake |
 |
| Post Bake |
Recipe (from Joy of Baking):
1/2 cup butter
6 ounces (3/4 cup) chocolate, chopped
3 eggs, separated
1/3 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla
1/8 teaspoon cream of tartar
Melt butter and chocolate in a double boiler (type contraption). Remove from heat once melted and set aside.
Separate eggs, and beat yolks with 1/3 cup sugar until it's a pale yellow color and thick and fluffy. Beat in vanilla and fold in melted chocolate mixture.
In a different bowl whip egg whites until frothy. Add cream of tartar and whip until soft peaks. Sprinkle in 1 tablespoon sugar and continue whipping until stiff peaks. Fold in gently to chocolate mixture. Don't over mix or the whites will deflate and you'll be sad like me.
Divide evenly between buttered-and-sugared ramekins and bake at 400 for 10-15 minutes. The outside edges should be set but the middle should still be wobbly. It should have hopefully risen. Cracks are okay.
If you didn't notice, these cakes are totally flourless and totally cool for passover! Hip hip hooray!
Comments
Post a Comment