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Supervisor
Elham AbolFateh

Kitchen

Molten Chocolate Cake

Friday 06/October/2017 - 08:27 AM
Sada El Balad

Ingredients
-For the Cake-
6 tablespoons unsalted butter (2 tablespoons melted، 4 tablespoons at room temperature)
12 cup natural (not Dutch-process) cocoa powder، plus more for dusting
1 13 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon salt
3 tablespoons milk
14 cup vegetable oil
1 13 cups sugar
1 12 teaspoons vanilla extract
2 large eggs، at room temperature

-For the Fillings and Toppings-
8 ounces bittersweet chocolate، finely chopped
12 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce، for drizzling
1 pint vanilla ice cream

Directions
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 14-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour، baking soda، baking powder and salt in a small bowl. Bring the milk and 34 cup water to a simmer in a saucepan over medium heat; set aside.

Combine the vegetable oil، 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy، about 4 minutes، scraping down the bowl and beater as needed. Add 12 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed، then add the remaining egg and beat 1 more minute.

With the mixer on low speed، gradually beat in the flour mixture، then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds، filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set، 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds، about 30 minutes.

-How To Assemble the Cake-
Make the Filling: Microwave the chocolate، cream، butter and corn syrup in a microwave-safe bowl in 30-second intervals، stirring each time، until the chocolate starts to melt، 1 minute، 30 seconds. Let sit 3 minutes، then whisk until smooth. Reheat before using، if necessary.

Use the tip of a paring knife to gently loosen the cakes from the molds، then invert the cakes onto a cutting board.

Use the knife to cut a 1 12-inch circle on the top of each cake، cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming، 1 minute.

Drizzle plates with caramel، then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

Plug the hole with a cake scrap. Save or discard any remaining scraps.

Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top، spreading it thin so it hardens into a shell.

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