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Entries in Molten Chocolate Cake (1)

Sunday
Jan052014

Accidental Molten Chocolate Cake

DateSunday, January 5, 2014 at 12:54PM | AuthorMargot

About 6 servings

I use a large whisk to lighten the flour in my flour canister, then scoop out the flour with a metal measuring cup and level off with the whisk.  This eliminates sifting, then measuring your flour, which is critical, despite what some say.  Flour packs down when left standing, and if you don't aerate it, you will get more flour per measure than intended and a dryer result.  This happy accident yields a crusty exterior, and a rich, pudding like interior.

Dry Ingredients:

1-1/2 cups unbleached, all-purpose flour
½ cup plus 1/3 cup unsweetened cocoa powder
½ Tsp salt
1 Tsp baking powder
1 Tsp baking soda

Wet Ingredients:

10 Tbs unsalted butter
1-2/3 cup sugar
2 jumbo eggs, room temperature
1-1/2 tsp pure vanill extract
1-1/2 cups brewed coffee

  • Prepare a 9-inch round cake pan:  Cut a round of parchment paper to fit the bottom of the pan.  Butter the bottom and sides of the pan, put the parchment on the bottom, butter the parchment, then flour the bottom and sides of the pan.
  • Position a rack in the center of the oven and preheat to 350.
  • In a small bowl, combine the dry ingredients, and whisk together.
  • In a large glass bowl, cut the butter into chunks, and in 15 to 30 second intervals, melt the butter.
  • Whisk the sugar into the melted butter for a couple of minutes. 
  • Add the eggs, one at a time, and whisk in until fully incorporated and light in color.
  • Whisk in the vanilla until blended.
  • Add the dry ingredients and using a spatula, mix quickly until combined.  There may be a few lumps.
  • Add the coffee, and incorporate with a large whisk to smooth out the batter.  Don't overmix.  Just until you cannot see any of the dry ingredients and you are sure there are no lumps.
  • Pour the batter into the prepared pan, tap it on the counter to level it out, and put it into the pre-heated oven. 
  • Bake for about 45 minutes, until the batter domes up and large cracks develop.  Test with a toothpick, and take it out of the oven when the very center is still quite wet.
  • Cool for about 20 minutes in the pan, and then spoon it out into bowls, pour a little heavy cream into the middle and serve warm.
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