Molten Chocolate Cakes (Makes Two Satisfying Portions)

What I meant by "satisfying portion" is that the ramekin I used can yield a pretty good size molten chocolate cake. Definitely more than enough for one person, I call that happy size. On top of that, you won't feel "deprived" if sharing with another.

The base of the ramekin used was just a little bit smaller than the size of a lady's palm. It might not appear too large at first, but you'll be surprised how much batter it can hold. So the result to that? I guess most of the people will share the cake with family and friends, I do prefer to enjoy the whole thing all by myself while watching Korean drama, the cake will somehow disappear as the love story goes on.

Molten chocolate cakes -

Ingredients (about 2 larger individual portions)?

• 170 grams bittersweet chocolate (I actually used 85% version)
• 110 grams unsalted butter (plus extra for buttering)
• 2 tablespoons all purpose flour (plus extra for dusting)
• 2 eggs
• 2 egg yolks
• 1/4 cup granulated sugar
• Tiny pinch salt
• Some confectioners' sugar/powdered sugar (optional)

How?

Preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Leave the butter under room temperature. Once softened a bit, brush some butter to the inner side of the ramekins all around. Sometimes if I'm going to use up all the butter, I simply grab the clean side of the butter wrapper and rub the ramekins, so my hands won't get as oily that way.

Spoon some flour to the ramekin, roll and tap around trying to let the flour stick to the butter. Turn the ramekin upside down, tap or shake out excess flour.

Prepare a double broiler, break the chocolate to smaller pieces to the bowl on top, or simply use chocolate chips. Also add 110 grams of butter. Turn to low or medium heat to slowly melt these two. Once started to melt, fold till fully integrated with smooth and silky appearance.

Prepare another bowl, break 2 eggs and 2 yolks over. Also add 1/4 cup of sugar and a small pinch of salt. Perhaps use a hand held mixer and beat till thickened and foamy on top.

Fold in the melted chocolate mixture to the beaten egg bowl. Also sift in 2 tablespoons of flour. Gently fold it till just about blended.

Spoon the final batter to prepped ramekins. 

Into the oven and bake 12 minutes, plus or minus 1 minute depending on your oven. Check on it once a while, the cake is done when the sides look firm but the center still appear soft and slightly moist.

Remove the ramekins from the oven and let it cool for a wee bit. Run a knife along the inside of the ramekin then invert the cake to serving plate. Sift some powdered sugar all over, perhaps garnish with fresh mint leaves if preferred.

You can use smaller ramekins if that's the only available size available, but do keep an eye on the baking time because smaller ones can be done faster. It's always safer to visually check on the batter. As long as the sides appear firm, the cake should be done soon enough.

Other chocolate dessert recipes:

• Fleur de sel chocolate tart - tiny pinch of salt can go a long way
• Super addicting M&M's chocolate chip cookies