Chocolate Molten Cakes

These are one of our favorite birthday "cakes" these days. Easy to prep ahead and then bake when everyone is done with dinner. This allows for about 20 minutes for presents, digestion, etc. 


Modified from The Modern Baker, by Nick Malgieri
makes 7 individual cakes with extra vanilla sauce for later (still exploring the **best** way to use this extra sauce....suggestions welcome!


Creme Anglaise
2 cups whole milk
1/3 cup sugar
1/2 vanilla bean, split lengthwise
5 egg yolks


1. Combine milk, sugar, and vanilla bean in a medium saucepan and whisk to mix. Place over medium heat and bring to a full rolling boil. Meanwhile, set a fine mesh strainer over a bowl and place nearby for later use. 


2. Whisk the egg yolks together in a small bowl. When the milk mixture boils, whisk about 1/3 of the milk mixture into the egg yolks. Return the remaining milk mixture to a boil and, beginning to whisk before pouring, pour the yolk mixture into the boiling liquid. Whisk constantly until the liquid thickens slightly, 10 to 15 seconds, after adding the yolks. It won't be very thick - most of the thickening occurs while its cooling, Remove the pan from the heat, never ceasing to whisk. Quickly strain the sauce into the prepared bowl. Remove the strainer and whisk the sauce for about 30 seconds to cool it down to the eggs won't scramble. Cover the bowl and refrigerate. Since I am usually traveling, I pour the sauce into a quart jar and refrigerate. 


Cakes
5 ounces 70% bittersweet chocolate, cut into 1/4 inch pieces*
10 Tablespoons butter (1 1/4 sticks), cut into 10 pieces
3 eggs
3 egg yolks
2/3 cup sugar
1/2 cup flour


Seven 4-ounce molds, buttered and floured
(We have smooth glass bowls that we use for this, but you could also use porcelain ramekins or aluminum foil molds.)


1. Half-fill a saucepan with water and bring it to a boil. Turn off the heat. Combine the chocolate and butter in a heatproof bowl and place over the hot water. Stir occasionally until melted.


2. Whisk the eggs and egg wolks together by hand in the bowl of an electric mixer. Whisk in the sugar, then the butter and chocolate mixture. Place the bowl on the mixer and mix on medium speed with the paddle for 1 minute. Remove the bowl and whisk in the flour by hand. 


3. Fill the molds to within 1/4 inch of the top. This is the best point to travel with the cakes. I've tried bringing the batter in the mixing bowl and filling the molds later and I don't think it works as well. We place all of the bowls in a 9 X 13 baking pan for travel. Although, without the mixing bowl you wont get this...


















4. Bake at 400F for 10-12 minutes. Meanwhile, pour the creme anglaise onto plates. 

5. At 10 minutes, check to see if center of the cake is still liquid. The cakes are done when the center has just set. In my oven this usually takes about 20 minutes. When you think they are done, unmold one cake to test. If they are done, remove from the over and unmold quickly onto plates. 


EAT IMMEDIATELY! Like you'll be able to resist for even a few minutes....