These individual molten chocolate cakes come from my ArtBites “Dining in the Aztec Empire” class, where I learned that chocolate is indigenous to Mexico, and for centuries nobles and priests used it to make an unsweetened drink.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Brush six 4-ounce ramekins with the melted butter. Sprinkle the inside of each ramekin with sugar and tap out the excess. Place the ramekins on a rimmed baking sheet and refrigerate until needed.
Step 2
In the top of a double boiler or a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, place 6 tablespoons of butter and the chocolate. Heat until melted and smooth. Set aside to cool slightly.
Step 3
In a large mixing bowl, place 2 tablespoons of sugar and the egg yolks. Whisk until thoroughly blended. Add the chocolate mixture to the egg yolks and stir until well blended.
Step 4
In the work bowl of an electric stand mixer fitted with the whisk attachment, or in a large mixing bowl with a handheld mixer, beat the egg whites on medium speed until they are frothy. Increase the speed gradually and beat until soft peaks form when the whisk is lifted out of the bowl. Sprinkle over the remaining 2 tablespoons of sugar and beat until the meringue is shiny and forms stiff peaks.
Step 5
Fold about 1/4 of the egg whites into the chocolate mixture and then gently fold the remaining egg whites into the chocolate mixture. Do not overmix; it is fine if there are a few streaks of egg white in the batter.
Step 6
Pour the batter into the prepared ramekins. Bake until the cakes rise and then crack on top, and are gooey inside, 10 to 12 minutes.
Step 7
Let cool slightly, then unmold onto individual plates. Garnish with mint and serve warm with vanilla ice cream.
