Molten Mocha cake recipe

Long Legged Egger

Here is the recipe for the cakes as promised. Along with "un-retouched" photos. As we all know,(I'm no Chef), sometimes things don't always go according to plans! As I explained earlier there is a fine line on whether the center of these babies come out molten or a little on the firm side. They must be removed from the heat at just the right time. I will say these came out "damp" but tasty I think you get the idea though.

Start of cook


Finished cooking


Ready to eat with your favorite ice cream




Molten Mocha Cakes
(Serves Two)

2 Tbl. Unsalted butter plus more for ramekins
1/3 Cup confectioners sugar plus more for ramekins
and serving
1/3 Cup semi sweet chocolate chips
1 Large egg
1 Large egg yolk
1 tsp. espresso powder (instant coffee will do)
Pinch salt
3 Tbl. All purpose flour

1. Preheat oven to 400. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate chips in a microware-safe bowl. Microwave on high in 20 second increments, stirring after each, until melted.
Stovetop Method: melt butter on low heat then add chips. Remove from heat before chocolate melts completely so chocolate doesn’t scorch.

2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder and salt. (If using salted butter, omit salt) Add chocolate mixture; whisk to combine. Add flour and whisk just until combined (do not over mix) Pour batter into prepared ramekins. *Recipe can be made ahead up to this point. See ‘tip’ below.

3. Bake until a toothpick inserted ½” from edge of ramekins comes out clean and toothpick inserted in center comes out wet, 10-12 minutes. (do not over bake!) Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plate. Dust with sugar, serve immediately.

*To make ahead; Cover ramekins with plastic wrap after step 2. Refrigerate up to 1 day. Bake 14-16 minutes.

Mainegg

We do those too. We call them chocolate volcanio cakes. they are very good aren't they :evil:
lightly spray 6 custard cups with pam. and place on a round metal cake cooling rack
stabilize the egg at 400 indirect. I use the pizza stone on my grate with the plate setter leg's up and set the cake cooling rack on it to give a small air space under the glass custard cups.
Make sure that it is burning clean so you do not get a smoky flavor to the chocolate. I do these after a cook. I have everything premeasured and ready so after the other food comes off the egg I scrape the grate well and let it burn while we eat to clean it out a little. when we are done eating I stir them all together and put on the egg to cook while we clean up from dinner. timing is about right.

3/4 c chocolate chips
10 Tb unsalted butter
Melt in large microwave safe bowl in the microwave for 1 min and stir till all melted and smooth.

mix 1 1/2 c powered sugar and 1/2 cup flour

whisk 3 whole eggs and 3 egg yolks in a small bowl.

add flour and sugar to the melted chocolate. it will be thick, add all the eggs. stir till smooth. divide the batter between the 6 cups. bake for about 14 minutes. I peek down the top vent to see is rising and not burning. they do not rise a lot but will burn easy. you do not let these cool as they will stick in the cups. run a knife around the edges and turn out on to dishes serve with van ice cream. when you spoon into them they are filled with runny hot fudge sauce. If you like chocolate these are to die for!

East Cobb Eggy

AHHH.... yeah!!

Thanks so much for the pics and the recipe.

Greg

Long Legged Egger

Mainegg, Yes they ARE good! Too good!! I have had these come out perfect before. My wife said we are not making them every night until they come out perfect just for a pic. :( Do you know what we would look like if we did? Sure would be fun trying though. Wouldn't it?

Fidel

I've got that one saved to try next weekend.

Sounds and looks great.

Cecil

Just forwarded to my wife. She loves what I cook but she is the baker and if anything would get her to use the EGG it would be this.
Thanks for sharing.

Walt

Mainegg

I have a huge pan that makes 48 at a time. they are only about 1.5 inches across but i do two to a plate with a scoop of van ice cream a few raspberries and a sprig of mint. dust it all with confec sugar. They only have to cook for about 5 min and are a great dessert for a group. I came close to cutting my pan to fit in the egg at the new england egg fest but did banana wellingtons instead.

Long Legged Egger

I know you will enjoy them no matter who makes them! But you guys are going to have to post pictures of the process though!

Davekatz

Excellent. Looks just like the budino we love at our local Italian restaurant. Thanks much!