Molten Chocolate Cakes...another Holiday Tradition

I think once you have children and you make something they love on a holiday...thats it! There is no changing it. No trying something new...they have to have it. This is one of those recipes that is usually served for dessert after Christmas dinner at our house. This year we were so full that we all decided to wait until Boxing Day to have this wonderful dessert. I have made quite a few different Molten Chocolate cake recipes but this is by far my favorite and it is easy. The ramekins are coated with a bit of butter and some sugar is sprinkled inside and the excess thrown out. It leaves a slight crunch that I love on the outside of the cake. I normally do not unmold them...I leave them right in the ramekin, but this year I just felt like unmolding them...and I did.

They can sit in the fridge for a day or two unbaked, or you can freeze them , right in the ramekin to have a lovely dessert at a moments notice. I froze half of mine, on a sheet tray and then wrapped them well for another day. I make them early in the day and let them sit...right after dinner i heat up the oven, make the coffee, and pop them in for 13 minutes and thats it! Easy Peasy...

I found this recipe in Bon Appetit and it called for coffee ice cream to be served along with it. That is also fabulous....but for the holidays we like to have some fresh raspberries and vanilla ice cream.

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
adapted from Bon App�tit Magazine 
January 2003
For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.
12 teaspoons plus 5 tablespoons sugar

8 ounces bittersweet (not unsweetened)  chopped, or you can use disks

3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour ( I add an extra tablespoon of flour)

1 quart coffee ice cream

Generously butter eight 3/4-cup souffl� dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among souffl� dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)

Preheat oven to 425�F. Place souffl� dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.

Top each cake with scoop of coffee ice cream and serve immediately.

Makes 8 servings.

My Notes: I also serve this with vanilla ice cream and some fresh raspberries, sometimes a raspberry coulis as well. If you can not find a 6 ounces ramekin it is fine to use a one cup ramekin or custard cup...just divide the batter evenly.

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