When Kiddo was younger, he was fascinated by all things “volcanic”, and a molten cake was right up his alley of favorite desserts. Kiddo is a walking encyclopedia when it comes to volcanoes. We even took a trip to Hawaii a while back just so that Kiddo could explore a lava tube and take a helicopter ride over an active volcano. Wow – it was something! Especially when the lava met the sea. When Kiddo was a really little Kiddo, he got a book all about Hawaiian volcanoes and learned that during one of the eruptions, an entire town was swallowed by the slow-moving flow. He was so upset by the prospect of children loosing everything that he wanted to donate all his toys to the children of Hawaii. Gotta love that kid, he has so much heart!
Just as a side note, according to the original recipe this cake can be prepared in advance, held in the refrigerator and brought to room temperature before baking. I tried that once, just to see if it would make a difference. The finished result is a denser, heavier cake. Since there isn’t a great deal of work in the preparation, I see no point in “holding” the batter and would not recommend doing so.
When I do have fruit for the garnish, I like to bake the cakes on a Friday or Saturday evening, then utilize the leftover fruit with breakfast the next morning. I love fresh berries as a garnish, especially raspberries that are so luscious with chocolate.
Baker’s Molten Chocolate Cake
4 Squares Baker’s Semi-Sweet Chocolate
½ Cup Butter
1 Cup Powdered Sugar, Sifted
2 Whole Eggs
2 Egg Yolks
6 Tablespoons Flour
Optional Garnish: Mint leaves and Fresh Fruit – raspberries, blackberries and/or blueberries
Preheat oven to 425 degrees. Butter 4 small custard cups or ramekin; place on a baking sheet and set aside.
Microwave chocolate squares and butter in a large microwaveable bowl on high for approximate 1 minute or until butter is melted. Whisk until chocolate is completely melted.
Sift powdered sugar into chocolate mixture. Add whole eggs and whisk until blended. Add egg yolks and mix well. Stir flour into batter. Spoon batter into prepared cups or ramekins.
Bake 13-14 minutes or until sides of cake are firm but centers are still soft.
Let stand 1 to 2 minutes.
Carefully run thin knife around cake to loosen; invert onto dessert plates.
Dust with additional powdered sugar. Garnish each dish with a sprig of fresh mint leaves and fresh fruit such as raspberries, blackberries and/or blueberries.
Serve with a dessert spoon and enjoy!
Welcome to Rosemarie's Kitchen 