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molten chocolate cakes :)

Mainegg
Mainegg Posts: 7,787
edited November -0001 in EggHead Forum
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!
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    those sound great. ..and easy. . ..i love the molten choco cake from williams sonoma. ..especially the choco/mint version. . .trouble is they cost 24bucks a piece. . .when they were on sale a couple of years ago i bought a half dozen of them and saved them for special occasion. ..rather than do them in the small cups, i do them in a soufle dish, yep, one big molten cake. ..just keep an eye on till it just crusts over the top, then remove and spoon it out into bowls, taking some from the edge and a scoop of the molten stuff from the center and pouring it over the firmer stuff from the sides. ..funny thing is that while the box says its enough for ten indvidual little cups. ...the single soufle cake only feeds 5 or six of us. .i can never figure that out. . . . :whistle: :cheer:

    ur recipe sounds great and simple though. . may try it out as the single big soufle!!!
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  • mojo
    mojo Posts: 220
    This should be in the recipe section; can't wait to try'em!
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  • Hitch
    Hitch Posts: 402
    I plan to try these soon...

    My wife is a Chocoholic. Can you post pictures or be more descriptive on what a Custard Cup is? Is is like a cupcake pan?
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    they are like little individual soufle dishes or ramakins. ..ceramic. ..

    you can buy just about anywhere. ..here is a link to them at crate and barrel

    http://www.crateandbarrel.com/family.aspx?c=550&f=2574&q=ramekin&fromLocation=Search&DIMID=400001&SearchPage=1
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  • Hitch
    Hitch Posts: 402
    Do you get the ceramic cups to temp on the egg and pour the batter in, or put them in the egg already filled?
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  • Mainegg
    Mainegg Posts: 7,787
    the custard cups are about 1/2 cup glass dishes. I have done these with a cupcake pan and turned out onto a cookie sheet and then using a spatula lifted them onto decorated plates. the more you handle these the more likely you will have some fall apart so do extras. the little glass dishes are really the best. just run a knife around the edge and turn out. they fall some when they come out of the oven but they are served upside down so no worry. I looked for the pics of the ones I have done but they are on my laptop that is in the pc hospital and I am on Neil's so no pics. I posted these last year under volcano cakes. these are so easy. just pre measure and have all ready. you do not pre heat the dishes. these are the first thing I have to cook for my daughter in law after the baby next week. she is a serious chocoholic and she has had no sweets for the last 4 months :( gestational diabetes, but Brady is due any time :)
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    I use a set of silicone cups from kingarthurflour.com. They're just the right size, and they sell the mixes for it as well, though I've always made it from scratch. With the silicone, they just pop out in one piece.

    Judy
    San Diego, CA
    Low 70s, blue skies and sunny
    Judy in San Diego
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