By Tracey
Molten Chocolate Cakes for Two
from America’s Test Kitchen
Ingredients:
- 2 tablespoons unsalted butter, at room temperature
- 2 oz bittersweet or semisweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- 1 large egg, at room temperature
- 2 tablespoons granulated sugar
- pinch of salt
- 1 tablespoon all-purpose flour
- cocoa powder (for the ramekins)
- confectioners’ sugar (for dusting, optional)
Directions:
Preheat oven to 400 F. Generously butter two 6-oz ramekins and dust them with cocoa powder.
Place the butter and chocolate in a microwave-safe bowl and microwave until melted and smooth. I like to do 30-second bursts at 50% power and stir in between each. In total, it’ll probably take about 1 1/2 – 3 minutes, depending on your microwave. Stir in the vanilla.
In a medium bowl, beat the egg with a hand mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and continue to beat until the egg forms soft, billowy mounds, about 1 minute. Still beating, gradually add the sugar and salt. Once incorporated, beat for another 5-10 minutes, until the mixture is very thick and pale yellow in color.
Use a rubber spatula to transfer the egg mixture to the bowl containing the melted butter and chocolate. Sift the flour over the top, then use a rubber spatula to gently fold everything together, just until incorporated.
Divide the batter between the prepared ramekins, smoothing the tops with your spatula. Put the ramekins on a rimmed baking sheet and bake for 10-13 minutes, or until the cakes have puffed slighty and jiggle just a bit in the center when gently shaken. Immediately upon removing the cakes from the oven, run a knife around the edges of the ramekins. Invert the ramekins onto serving plates and let them sit for about 1 minute or so, until the cakes release from the ramekins. Remove the ramekins and, if using, dust the cakes with confectioners’ sugar then serve immediately.
