Sweets

Molten Chocolate Cake

Original recipe by: Gale Gand

Ingredients

Sauce:

4 ½ Ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

2 Ounces unsweetened chocolate, chopped

1/3 Cup hot water

¼ Cup light corn syrup

¾ Teaspoon peppermint extract

Cakes

5 Ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

10 Tablespoons (1 ¼ sticks) unsalted butter

3 Large eggs

3 Large egg yolks

1 ½ Cups powdered sugar

½ Cup all purpose flour

Vanilla ice cream for serving

Instructions

For sauce, stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, com syrup and extract; whisk until smooth.

Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before saving, rewarm in saucepan over low heat, storing constantly.)

FOR CAKES: Preheat oven to 450°F.

Butter six 3/4-cup souﬄe dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and ﬂour.

Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately tur cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

Gale Gand is executive pastry chef and co-owner (with her husband) of two Chicago-area restaurants, Tru and Brassere T.