Warm chocolate cakes with filling in the center/or cupcakes with filling in the cente

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!

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'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.

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

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.

www.foodtv.com type in "chocolate lava muffins" in the search box.

Glad I could help, PJ!

Svadhisthana

Here's a couple of suggestions from french sources: <A HREF="http://www.hertzmann.com/articles/1999/carte/recipe90314_4.html" TARGET=_blank>fondant chaud au chocolat
</A> and petits gâteaux moëlleux à la Château d’Amondans. In the second recipe, the center is made of white chocolate.

Dear PJ,

There is a conversion engine on my web site for converting metric to English equivalents. Click here to go to the page. I hope this helps.

This recipe is always a home run for me!

 Molten Chocolate Cakes With Sugar-Coated Raspberries  

 

 

have fun!

These recipes all sound soooo delicious.
But a bit difficult to make.
 

I really need to get an oven :(

But ovens are really unusual here.. (China)

Have to come back here later.