Happy V-Day folks! Whether you are in love or not, you really have to make this one. If you are looking for a special last-minute homemade dessert to impress the man/woman of your life, I think you can safely bet on this molten chocolate cake from Hershey Kitchen. With its molten chocolate centre, this decadent treat oozes love with every bite.
MOLTEN CHOCOLATE CAKE
Ingredients:
For the Frozen Chocolate
1 cup dark chocolate chips
1 teaspoon powdered instant coffee
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
For the Chocolate Cake
2 teaspoons powdered instant coffee
1/4 cup lukewarm water
1 cup all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder
1/8 teaspoon kitchen salt
3/4 cup plus 2 tablespoons butter, softened
1 cup granulated sugar, divided
2 teaspoons vanilla extract
3 eggs, room temperature
For the Mocha Cream
1 cup (1/2 pt.) whipping cream
3 tablespoons powdered sugar
1 tablespoon cocoa powder
2 teaspoons powdered instant coffee
1 teaspoon vanilla extract
Method:
- To make the frozen chocolate, place the dark chocolate chips and instant coffee in medium mixing bowl.
- Stir together cream and corn syrup in medium saucepan and cook over medium heat, stirring constantly.
- Heat till mixture comes to a boil. Pour hot cream over chocolate chips and let mixture stand 30 seconds.
- Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour mixture in shallow bowl or dish.
- Cool slightly, then freeze mixture for at least 3 to 4 hours. For the chocolate cake, preheat oven to 425°F.
- Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet. Dissolve instant coffee in water.
- Stir together flour, cocoa and salt; set aside. Beat butter in bowl with electric mixer until light and fluffy.
- Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and coffee.
- Separate egg yolks from whites. One at a time, add yolks to butter mixture, beat well after each addition.
- In clean bowl, beat egg whites with remaining sugar, gradually increase to high speed till stiff peaks form.
- Fold cocoa mixture and egg whites into the butter mixture. Spoon about 2/3 cup batter into each ramekin.
- Place one heaping teaspoon of frozen chocolate mixture in the center of each cake batter-filled ramekins.
- Spoon about 1/4 cup of remaining cake batter over the frozen chocolate making sure to cover completely.
- Bake 15 to 20 minutes until tops have started to crack. While they bake, reheat remaining frozen chocolate.
- To make mocha cream, Beat cream, powdered sugar, cocoa, instant coffee and vanilla in small mixer bowl.
- Beat until cream starts to thicken but is still pourable. To serve, carefully invert cakes on large dinner plate.
- Spoon mocha cream around base of cake; dust with powdered sugar. Garnish with berries/chocolate curls.
- Serve immediately with a generous drizzle of the warmed chocolate sauce. Makes 4 individual (6-oz.) cakes.
Happy V-Day!
Leave a comment
Comments feed for this article