Molten chocolate cakes. Been there. Done that.
They seemed so good when they first appeared. And they were. But after a couple of decades of them, it’s a tired dessert. Where’s the excitement, the passion?
It’s here. Keep the molten part, but now adorn the outside with a sauce. Not just any sauce. A Kahlua-Caramel sauce.
The result? Goo everywhere. And absolutely no need for whipped cream on the side. Although, if you want …
Molten Chocolate Cakes with Kahlua-Caramel Sauce
Yield: 6 desserts
For the cakes:
- 5 ounces bittersweet chocolate, chopped
- 10 tablesppons [1 ¼ sticks] unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 ½ cups powdered sugar
- ½ cup all-purpose flour
For the cakes:
- 1 cup dark brown sugar, firmly packed
- ½ cup Kahlua liqueur
- 2 teaspoons instant espresso powder
- ½ cup whipping cream
Preheat the oven to 450 degrees F.
Butter six ¾ cup soufflé ramekins. Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly.
Whisk eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing evenly.
Bake cakes until sides are set but center remains soft and runny, about 16 minutes. Run small knife around cakes to loosen.
For the sauce: combine the first 3 ingredients in a heavy medium saucepan over medium heat and stir until espresso powder dissolves (mixture will be grainy) Increase heat to medium-high and bring to boil. Boil for 5 minutes, stirring frequently. Add the cream and stir until smooth. Cool 10 minutes; do not stir.
To serve, remove cakes form soufflé cups and spoon sauce over them.
Source: Adapted from Bon Appetit, January 2001