Molten Centered Chocolate Cake Anna Olson
This scrumptious, Molten Centered Chocolate Cake Anna Olson has a secret – it’s flourless!
Molten Centered Chocolate Cake Anna Olson
Ingredients for Molten Cakes:
- Unsalted butter – 1/2 cup or 4 oz cut into pieces
- Bittersweet chocolate – 4 oz chopped
- Large whole eggs – 2
- Large egg yolks – 2
- Sugar – 1/4 cup
- Cocoa powder – 2 tbsp
- Icing sugar – for dusting
Method:
- Grease 4 ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
- Melt the butter and chocolate on a double boiler, stirring until smooth.
- Remove this from the heat (but it can still be warm).
- Whip the eggs, egg yolks and sugar until they have doubled in volume about 3 minutes.
- Fold in the melted chocolate, then sift in the cocoa powder and fold in.
- Divide this batter between the 4 prepared ramekins and chill for 15 minutes.
- After 15 minutes drop a scoop of chilled ganache into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
- Bake the molten cakes for about 9 minutes on 350º C preheated oven until the top of each cake has domed up a bit and has a dull finish.
- Let the cakes sit for at least 2 minutes.
- Then run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin.
- Garnish with a dusting of icing sugar and serve immediately.
Ingredients for Ganache
- Whipping cream – 1 cup/8 oz
- Bittersweet chocolate – 8 oz chopped
Method:
- For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate.
- Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth.
- Chill until firm, about 2 hours.
