Molten Chocolate Cakes with Raspberries
These cakes, which come together in a single saucepan, will please even the most serious dark-chocolate aficionados. Tawny port, with its fruit and caramel notes, bolsters the flavor of the intense bittersweet chocolate.
4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
1/2 cup granulated sugar
1/4 tsp. table salt
3 large eggs, at room temperature
3 Tbs. tawny port
1/2 tsp. pure vanilla extract
1 Tbs. unbleached all-purpose flour
Confectioners’ sugar for dusting
Raspberries for garnish
Position a rack in the center of the oven and heat the oven to 425°F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed
Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.
Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds
Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 115
, pp. 78-83
December 29, 2011