I’ve had these heart ramekins for a while but never knew what to make with them. Molten chocolate cake was the solution! These would probably be a great Valentine’s dessert.
Molten Chocolate Cakes
Adapted from The Williams-Sonoma Baking Book
8 oz finely-chopped bittersweet chocolate
OR semisweet chocolate chips (approximately 1.2 cups of the Enjoy Life chips)
1/4 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
4 large egg yolks
6 tablespoons sugar if using bittersweet chocolate
OR 4 tablespoons sugar if using semisweet chocolate
2 tablespoons cocoa powder
1 teaspoon grated orange zest (optional)
3 large egg whites at room temperature
- Preheat oven to 400ºF. Grease six 6-oz ramekins or four 8-oz ramekins. Place them on a baking sheet.
- Separate the eggs.
- Cut butter into small pieces and put it with the chocolate in a small non-stick pot. Melt them on low heat on the stove, stirring constantly until the mixture looks smooth and glossy.
- Remove the pot from the stove and stir in vanilla and salt. Set aside.
- In a mixing bowl, beat together egg yolks, half of the sugar, cocoa powder, and zest (if you’re adding it).
- Stir the chocolate mixture into the egg yolk mixture just until they are blended.
- Switch to clean beaters. In a different mixing bowl, beat egg whites on medium-high speed until they are foamy and thick. Add the rest of the sugar and beat on high until you get stiff, glossy peaks.
- Whisk half of the whites into the chocolate mixture. Gently stir in the remaining egg whites. Don’t over-whisk or over-stir.
- Spoon batter into the ramekins. Bake for 13 minutes if using the 6-oz ramekins or 17 minutes if using the 8-oz ones. The cakes will puff up and the tops will crack.
- Serve immediately in the ramekins. If you wait, the cakes will deflate and look less pretty.