Molten Chocolate Center Cakes

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 5
• 7 ounces dark semi-sweet chocolate
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 3 eggs, separated, room temperature
• 1/3 cup cake flour
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/3 cup sugar
• 2 ounces dark semi-sweet chocolate
• 1 1/2 ounces heavy cream
• 1 teaspoon butter

Recipe

• 1 chop 7 oz dark semi-sweet chocolate into pieces.
• 2 place into a metal bowl, add 1/2 cup butter.
• 3 melt over a simmering waterbath.
• 4 remove from heat.
• 5 add vanilla extract and (3) egg yolks.
• 6 whisk together until chocolate mixture is smooth.
• 7 add well sifted cake flour, and gently incorporated into the above chocolate mixture.
• 8 place the (3) egg whites into a clean metal bowl, add salt and cream of tartar.
• 9 using a whisk, whip egg whites until soft peaks form.
• 10 continue to whisk while slowly sprinkling in the sugar.
• 11 using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture.
• 12 then fold-in another 1/3rd of the egg whites.
• 13 then fold-in the last 1/3rd of the egg whites.
• 14 deposit the batter into large "non-stick" muffin tins - fill 3/4 full.
• 15 ramekins can also be used simply butter insides and dust with cocoa powder.
• 16 push a ganache center (recipe follows) into the center of each cake batter.
• 17 bake at 375f degrees for 15 minutes.
• 18 do not over bake!
• 19 remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
• 20 ganache center.
• 21 chop 2 oz. dark semi-sweet chocolate into pieces.
• 22 place into a metal bowl.
• 23 heat heavy cream, pour over chocolate and whisk until smooth.
• 24 add 1 teaspoons butter and whisk until incorporated.
• 25 place mixture into the refrigerator to cool.
• 26 every few minutes whisk the mixture until a frosting like consistency is reached.
• 27 if the mixture becomes firm slightly rewarm.
• 28 fill a pastry bag with the ganache.
• 29 pipe-out "cherry" sized portions.
• 30 place these mounds into the freezer until ready to use.