Molten Chocolate Cakes - Dacor Wall Manual

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Table Of Contents

Table of Contents

TRUFFLE CENTER:

2 ounces bittersweet chocolate, finely

chopped

3 Tbsp. heavy cream

Dash of salt

1 Tbsp. unsalted butter, cut into small cubes

1-2 Tbsp. unsweetened cocoa

FOR TRUFFLE:

In a microwave-safe bowl, combine chocolate and butter. Microwave on high for 1 minute, remove and stir, then microwave for 30 seconds

longer. Stir with a whisk until melted. Add in cream and salt. Stir until chocolate mixture thickens. Allow to cool slightly, then refrigerate

until firm, about 1-2 hours. Remove chocolate from refrigerator and form 1 Tbsp. balls with a spoon and then roll in unsweetened cocoa.

Set aside on a plate. Flatten each ball slightly, then freeze until solid, about 1 hour.

FOR CAKES:

Preheat oven to 350˚ on Pure Convection™.

To make the cakes, butter the bottom and sides of six 4" ceramic ramekins. Line a rimmed cookie sheet with foil and place the ramekins on top.

In a small saucepan, combine chocolate, butter and vanilla extract. Place on simmer plate on low and melt, stirring occasionally.

Remove from heat and allow to cool slightly. Whisk in flour.

In a large stand-up mixer, whip yolks to ribbon stage, or until creamy yellow and thick. Add chocolate mixture to large mixing bowl.

Slowly add yolk to chocolate mixture while whisking. Wash out mixing bowl, then whip egg whites, cream of tartar and dash of salt to

soft peaks. Gradually add sugar and continue to whip until stiff peaks form. Using the whisk, fold in the egg whites until batter is uniform.

Divide batter evenly among the six ramekins until they are about

frozen truffle in the center of each cake. Work quickly to do this, so you don't lose much heat. Use a toothpick to push the truffle down just

below the surface. Place back into oven and bake for additional 8 minutes. Do not overbake-- the center will still look jiggly, but the cake

should rise above the rim of the ramekin. Remove baking sheet and place the individual ramekins on a cooling rack. Allow cakes to stand for

at least 5 minutes, no longer than 10 minutes as you will want to serve them warm. They will begin to deflate slightly during the standing time.

To serve, loosen the cake from the sides of the ramekin with a knife. Place dessert plate on top of the ramekin. Using oven mitts or a

kitchen towel, flip the cake and the plate at once, and slowly remove the ramekin. Be careful as the contents and ramekins are hot.

Scoop a generous amount of whipped cream on top or on the side, and decorate with fresh berries and mint leaves. You may also sift

cocoa or powdered sugar onto the cake. The hot truffle in the center should ooze out when cut with a fork. Warn your guests that the

contents will be hot.

Serves 6.

RECIPES