Molten Chocolate Cupcake

It is not until your spoon breaks through the Molten Chocolate Cake's outer crust, that you find its pudding-like center. This dessert has been described as souffle-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because it has all of these characteristics. Molten Chocolate Cakes, also known as Chocolate Lava Cakes, have a rich and chocolately flavor, and a texture that is dense and moist. These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.





Ingredients:


1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces

4 eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar



1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.







2. In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.






3. In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.






4. In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.






5. Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.






Makes 4 - 3/4 cup (180 ml) individual cakes.