My chocolate craving is back in the past weeks. It finally reached the point that I crave more than just a chocolate bar. It leaded me to one of my favourite desserts, the molten chocolate cake. I'd like to share this easy to make recipe by Chef Ramsay so you can make your own to impress yourself and your love ones. =)
two 3 1/2" ramekins or four 2 1/2" ramekins
2 oz 70% cocoa bittersweet chocolate
two 3 1/2" ramekins or four 2 1/2" ramekins
2 oz 70% cocoa bittersweet chocolate
1 large egg
1 large egg yolk
4 tbsp unsalted butter
1/3 cup sugar
1/3 cup all-purpose flour
unsweetened cocoa powder
Preheat oven to 350oF or 170oC. Grease ramekins and dust all sides with cocoa powder. Set stove on medium low heat, put a small bowl over hot water, slowly melt chocolate and butter together, stir occasionally until smooth. Then, put the chocolate mixture aside for 10 minutes. Put egg, egg yolk and sugar in a large bowl and whisk until thick and pale. Stir in chocolate mixture. 
Sift in flour in small batches and gently fold in the mixture. Pour mixture in ramekins evenly.
For small ramekins, bake for 8-10 minutes. For large ramekins, bake for 15 - 18 minutes. The longer in the oven, the less molten chocolate in the centre.
The great thing about this is that it can be prepared earlier. Just cover the filled ramekins and keep refrigerated and set them out 20 minutes before baking. I've used Ghirardelli baking chocolate and it worked pretty good. To make it more impressive and extra sweet, try à la mode (with vanilla gelato)!
Happy Baking!
1 large egg yolk
4 tbsp unsalted butter
1/3 cup sugar
1/3 cup all-purpose flour
unsweetened cocoa powder
Preheat oven to 350oF or 170oC. Grease ramekins and dust all sides with cocoa powder. Set stove on medium low heat, put a small bowl over hot water, slowly melt chocolate and butter together, stir occasionally until smooth. Then, put the chocolate mixture aside for 10 minutes. Put egg, egg yolk and sugar in a large bowl and whisk until thick and pale. Stir in chocolate mixture. 
Sift in flour in small batches and gently fold in the mixture. Pour mixture in ramekins evenly.For small ramekins, bake for 8-10 minutes. For large ramekins, bake for 15 - 18 minutes. The longer in the oven, the less molten chocolate in the centre.
The great thing about this is that it can be prepared earlier. Just cover the filled ramekins and keep refrigerated and set them out 20 minutes before baking. I've used Ghirardelli baking chocolate and it worked pretty good. To make it more impressive and extra sweet, try à la mode (with vanilla gelato)!Happy Baking!
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