Dark Chocolate Molten Cake Recipe

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From the Sweet Afterthoughts Menu...




Individual Dark Chocolate Molten Cakes
(gluten free)

2 eggs
4 egg yolks
1/2 cup sugar
12 ounces dark chocolate (70%)
18 ounces heavy cream
2 ounces butter
8 tablespoons rice flour

Preheat oven to 425’.  Spray 10 6 ounce ramekins or souffle cups with non-stick cooking spray and evenly coat with superfine sugar.

In a large bowl, whisk the eggs, egg yolks  and sugar until they ribbon. Heat the heavy cream and butter in a large saucepan just to a boil.  Add the dark chocolate pieces and whisk until melted.  Slowly stir the chocolate mixture into the egg mixture.  Fold in rice flour and stir until thoroughly combined.  Pour batter into prepared cups and bake for 12 minutes.  Let stand a couple of minutes before serving.  Cakes may also be refrigerated in the ramekins and heated in microwave for 32 seconds before serving. 

To serve, run a paring knife around the edge of the ramekin and flip over onto plate.  Gently shake to remove cake.  The center should be warm and molten.  Serve with vanilla bean ice cream and fresh raspberries if desired.