Molten Chocolate Liquor Cakes
Molten Chocolate Liquor Cakes could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. For 95 cents per serving, you get a side dish that serves 6. One serving contains 398 calories, 4g of protein, and 25g of fat. 84 people were impressed by this recipe. Head to the store and pick up liquor, egg yolks, unsalted butter, and a few other things to make it today. A couple people really liked this Southern dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Users who liked this recipe also liked Molten Chocolate Liquor Cake, American Cakes – Molten Chocolate Cakes, and Molten Chocolate Cakes.
Servings: 6
Ingredients:
3 1/2 ounces (100 g) dark chocolate, chopped
2 egg yolks
2 eggs
1 tablespoon of liquor per ramekin (or according to taste)
1 1/2 cups (180 g) powdered sugar
1/4 teaspoon salt
1/4 pound unsalted butter - (1 stick)
Equipment:
double boiler
ramekin
oven
plastic wrap
knife
Cooking instruction summary:
- Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
- Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
- Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
- Divide the chocolate cream among the ramekins
- Stir in 1 tablespoon of liquor into each ramekin and stir.
- Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
- Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.
- Remove from the oven, edges should be firm but the center will be runny.
- Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.
Step by step:
1. Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color.
2. Add the melted chocolate and the flour.Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.Divide the chocolate cream among the ramekins
3. Stir in 1 tablespoon of liquor into each ramekin and stir.Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.
4. Remove from the oven, edges should be firm but the center will be runny.Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.
Nutrition Information:
covered percent of daily need
