[PJ]

Does anyone have a recipe for a warm center moulton chocolate cake( small muffin serving size) and/or cupcakes with filling.

I don't have a recipe of my own (I will look though) but there is a recipe in the 1995 Valentine's issue of Bon Appetit.
It was a chocolate genoise with chocolate kisses inside.

------------------
Shondi

[shroomgirl]

Jean George was one of the first to make the runny middle chocolate cake.....his recipe has been in print...now if I just remembered where!

[PJ]

Originally posted by shroomgirl:
Jean George was one of the first to make the runny middle chocolate cake.....his recipe has been in print...now if I just remembered where!

Thanks, I will be looking for your reply. PJ

[PJ]

Originally posted by shondi:
I don't have a recipe of my own (I will look though) but there is a recipe in the 1995 Valentine's issue of Bon Appetit.
It was a chocolate genoise with chocolate kisses inside.

That recipe sounds great. Hope you can find it. I always get Bon
Appetit too, but don't remember seeing it. Could have slipped by me. Keep me posted! pj

[Sodaro]

I've tried a lot of recipes for this. Here is my favorite -- hands down.

14 oz. dark chocolate
12 oz. buttter
7 eggs
7 egg yolks
vanilla extract, to taste*
12 oz. powdered sugar
7 oz. cake flour

*or any other flavoring you like

1. Melt the chocolate and butter together over a bain marie.
2. Meanwhile whisk the eggs, egg yolks and vanilla together in a large bowl. Sift the cake flour and powdered sugar together.
3. Add the melted chocolate and butter to the egg mixture. Whisk to combine.
4. Fold in the dry ingredients.
5. Fill buttered aluminum (cup cake) tins with the mixture.
6. Bake at 350 for about 18 minutes. Taking them out at just the right time takes a little practice.

You can make these ahead of time and refrigerate or freeze them and bake as needed.

[Sodaro]

I've tried a lot of recipes for this. Here is my favorite -- hands down.

14 oz. dark chocolate
12 oz. buttter
7 eggs
7 egg yolks
vanilla extract, to taste*
12 oz. powdered sugar
7 oz. cake flour

*or any other flavoring you like

1. Melt the chocolate and butter together over a bain marie.
2. Meanwhile whisk the eggs, egg yolks and vanilla together in a large bowl. Sift the cake flour and powdered sugar together.
3. Add the melted chocolate and butter to the egg mixture. Whisk to combine.
4. Fold in the dry ingredients.
5. Fill buttered aluminum (cup cake) tins with the mixture.
6. Bake at 350 for about 18 minutes. Taking them out at just the right time takes a little practice.

You can make these ahead of time and refrigerate or freeze them and bake as needed.

[PJ]

Originally posted by Sodaro:
I've tried a lot of recipes for this. Here is my favorite -- hands down.

14 oz. dark chocolate
12 oz. buttter
7 eggs
7 egg yolks
vanilla extract, to taste*
12 oz. powdered sugar
7 oz. cake flour

*or any other flavoring you like

1. Melt the chocolate and butter together over a bain marie.
2. Meanwhile whisk the eggs, egg yolks and vanilla together in a large bowl. Sift the cake flour and powdered sugar together.
3. Add the melted chocolate and butter to the egg mixture. Whisk to combine.
4. Fold in the dry ingredients.
5. Fill buttered aluminum (cup cake) tins with the mixture.
6. Bake at 350 for about 18 minutes. Taking them out at just the right time takes a little practice.

You can make these ahead of time and refrigerate or freeze them and bake as needed.

Sodaro,

Thank you! I can't wait to try this recipe. It looks so good. I am thrilled you shared your favorite recipe with me. I will bake it tomorrow. Pj

[m brown]

Individual warm chocolate cakes with soft centers appeared on
restaurant dessert menus across the country late in the decade.

5 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy

2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee
powder
Large pinch of salt
1 tablespoon all purpose flour

1/2 cup chilled whipping cream

Generously butter four 3/4-cup soufflé dishes or custard cups.
Arrange on baking sheet. Stir chocolate and butter in heavy
small saucepan over low heat until smooth. Remove from heat;
stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon
espresso powder and salt in medium bowl until very thick ribbon falls when beaters
are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate
mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead.
Cover loosely; refrigerate. Let stand at room temperature 30 minutes before
baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester
inserted into center comes out with moist batter still attached, about 15 minutes.
Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl
until firm peaks form. Top cakes with whipped cream and serve warm.

Makes 4 servings.

Bon Appé***
Spetember 1999



hope this is the one!

------------------
bake first, ask questions later

[PJ]

Originally posted by m brown:
Individual warm chocolate cakes with soft centers appeared on
restaurant dessert menus across the country late in the decade.

5 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy

2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee
powder
Large pinch of salt
1 tablespoon all purpose flour

1/2 cup chilled whipping cream

Generously butter four 3/4-cup soufflé dishes or custard cups.
Arrange on baking sheet. Stir chocolate and butter in heavy
small saucepan over low heat until smooth. Remove from heat;
stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon
espresso powder and salt in medium bowl until very thick ribbon falls when beaters
are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate
mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead.
Cover loosely; refrigerate. Let stand at room temperature 30 minutes before
baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester
inserted into center comes out with moist batter still attached, about 15 minutes.
Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl
until firm peaks form. Top cakes with whipped cream and serve warm.

Makes 4 servings.

Bon Appé***
Spetember 1999



hope this is the one!

Great, thank you! This is the second recipe I have recieved. I am going to try them both. Appreciate you getting the recipe together for me. What a treat! pj

[Katherine]

Another way to do this is to make your favorite chocolate cake recipe, fill muffin pans, and drop a scoop of cold chocolate ganache in the center of each before baking. Just poke the ganache ball down before baking to make sure that it is covered. These reheat well, too.

[PJ]

Originally posted by Katherine:
Another way to do this is to make your favorite chocolate cake recipe, fill muffin pans, and drop a scoop of cold chocolate ganache in the center of each before baking. Just poke the ganache ball down before baking to make sure that it is covered. These reheat well, too.

Katherine,

Thank you for your recipe. This one sounds easy, and fast. I will try this one too. Thank you for responding to my request. Pj

[PJ]

Originally posted by Sodaro:
I've tried a lot of recipes for this. Here is my favorite -- hands down.

14 oz. dark chocolate
12 oz. buttter
7 eggs
7 egg yolks
vanilla extract, to taste*
12 oz. powdered sugar
7 oz. cake flour

*or any other flavoring you like

1. Melt the chocolate and butter together over a bain marie.
2. Meanwhile whisk the eggs, egg yolks and vanilla together in a large bowl. Sift the cake flour and powdered sugar together.
3. Add the melted chocolate and butter to the egg mixture. Whisk to combine.
4. Fold in the dry ingredients.
5. Fill buttered aluminum (cup cake) tins with the mixture.
6. Bake at 350 for about 18 minutes. Taking them out at just the right time takes a little practice.

You can make these ahead of time and refrigerate or freeze them and bake as needed.

I baked the cakes today, and they turned out great. I noticed the center firms up if you do not serve it at once. But, that's okay. I got raves for the dessert. I put the batter into 12 jumbo cupcake pans. I baked one, and froze the other as you suggested. It is indeed delicious. Thank you again, Pj

[PJ]

Originally posted by PJ:
I baked the cakes today, and they turned out great. I noticed the center firms up if you do not serve it at once. But, that's okay. I got raves for the dessert. I put the batter into 12 jumbo cupcake pans. I baked one, and froze the other as you suggested. It is indeed delicious. Question, did I overbake the cake though, because it was not runny, runny. When I took the cakes out of the oven they were moist on top. But when they cooled slightly, they did not run when cut. Yet, they were soft and delicious as I said. I didn't know how far to go with the baking. Thank you again, Pj

[PJ]

Originally posted by PJ:
I baked the cakes today, and they turned out great. I noticed the center firms up if you do not serve it at once. But, that's okay. I got raves for the dessert. I put the batter into (2) 6 count Texas size cupcake pans. I baked one, and froze the other as you suggested. It is indeed delicious. Thank you again, Pj