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Friday, September 4, 2009

Chocolate IV Cake

Warning! Only make this cake if you are in dire need of a fix. It is dangerous. Very, very dangerous... and rich. Oh la la.

This thing is like a cross between a molten cake and a pudding. It starts with chocolate. I made it with Ghiradelli's bittersweet chocolate chips and, boy, was it chocolaty. If you want, you could use chocolate that is less intense. But I personally like it super chocolaty.

Melt the chocolate, butter, sugar, and vanilla together in a medium heat proof bowl over gently simmering water. It will be thick and the sugar will still be grainy, but that's okay. It'll do its thing in the oven just fine.

Add the eggs and stir gently. It will become very gelatinous. Again, it's okay. Just roll with it.

Stir in the flour just until the batter is well mixed.

Butter and flour four ceramic ramekins. Evenly distribute the batter between the four. FYI, the batter does not rise, so if your batter fills your ramekins more than mine, don't worry about it. Pour hot water into the baking pan halfway up the sides of the ramekins. I used the water from the double boiler. Bake for 30 minutes in a preheated 375 degree oven. Remove from the oven and jiggle each ramekin briefly before inverting onto a plate. The cake should come out very easily. Let cool slightly before dusting with powdered sugar and serving. Prepare yourself! This dessert requires the accompaniment of either coffee or milk. Don't say I didn't warn you!

Chocolate IV Cake
Yield: 4 cakes

10 oz high-quality semi- or bittersweet chocolate
5 TBS salted butter
2 TBS sugar
1/2 tsp vanilla
3 eggs
1/4 cup sifted flour

Melt the chocolate, butter, sugar, and vanilla together in a medium bowl over gently simmering water. Stir together until it is melted and smooth. Do not worry if the sugar is still grainy. That is normal.

Remove from the heat and let cool slightly. Preheat the oven to 375 degrees F. Butter and flour four small ceramic ramekins. Set into a baking an with one inch sides.

Add the eggs to the chocolate mixture and stir until just mixed. It will seem somewhat gelatinous. Add in the sifted flour and fold in until well mixed. Divide evenly between the four ramekins. Prepare a water bath by pouring hot water half way up the sides of the ramekins. Bake for 30 minutes. A pick will come out clean, but the middle will not be set.

Jiggle the ramekin slightly and then invert immediately onto a serving plate. Let cool slightly before sprinkling with powdered sugar and serving.

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