Hey all! My friend Iris and I made our first recipe video on Molten Chocolate Cake, and it’s pretty fun! Go check it out! Hopefully this is the first of many, but we’re still learning so feel free to leave a comment here or Vimeo with feedback! Here’s the recipe from Food and Wine
Molten Chocolate Cake
Makes 4 6-ounce cakes
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.