a few weeks ago I posted a sneak peak of these cakes in my "week in the life" posts, well here's the details.
(I saw Martha Stewart along with Fashion Designer Ralph Rucci make these on her show and had to do them at home)
here's the picture from her website (just realized I have that same plate I could have made mine look exactly like hers.
and here's the pictures of the ones I made - the cakes are SO easy to make and the the results are DELICIOUS! First I made the batter set them in the little ramekins and then when we were done with dinner I popped them in the oven and for dessert we had delicious DELICIOUS warm, gooey chocolate cakes.
here they are before they went in the oven. (butter the sides of the ramekin and dust them with cocoa powder)and here it is after it's out of the oven and out of the mold, dusted with powder sugar.
Here's the recipe:
1/2 cup (1 stick) unsalted butter, room temperature, for molds
Cocoa powder, for molds
4 ounces bittersweet chocolate
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour
Confectioners' sugar, for serving
Preheat oven to 450 degrees.
Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.