Molten Chocolate Cake.Yummy!
Molten Chocolate Cake
(recipe from Betty Crocker)
6 oz semisweet baking chocolate
1/2 cup + 2 tbsp butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
unsweetened cocoa powder
Heat oven to about 230°C. Grease the sides and bottoms of ramekins with butter, then dust with cocoa powder.
Melt chocolate and butter in a saucepan over low heat (no need to use double boiler). Stir frequently.
Once it's melted, set aside to let it cool slightly.
In a large bowl, beat whole eggs and egg yolks. Then add in powdered sugar, melted chocolate mixture and flour, and beat until well-blended.
Spoon the batter into the ramekins. If you don't wanna bake them straight away, cover them with cling film and put in the refrigerator. When you're ready to bake, place them on a baking tray and bake for 12 minutes (add 1-3 minutes more if you keep them in refrigerator). Let stand for 3 minutes. Run a thin knife along the sides of the cake to loosen it. Place a plate upside down over each ramekin and turn them over.
Serve with vanilla ice-cream and topped with hazelnut.
The rich chocolatey flavor with a molten river of dark chocolate oozing from the center is to die for!
credit to http://thepinkstilettos.blogspot.com/.
great blog anyway :)
(recipe from Betty Crocker)
6 oz semisweet baking chocolate
1/2 cup + 2 tbsp butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
unsweetened cocoa powder
Heat oven to about 230°C. Grease the sides and bottoms of ramekins with butter, then dust with cocoa powder.
Melt chocolate and butter in a saucepan over low heat (no need to use double boiler). Stir frequently.
Once it's melted, set aside to let it cool slightly.
In a large bowl, beat whole eggs and egg yolks. Then add in powdered sugar, melted chocolate mixture and flour, and beat until well-blended.
Spoon the batter into the ramekins. If you don't wanna bake them straight away, cover them with cling film and put in the refrigerator. When you're ready to bake, place them on a baking tray and bake for 12 minutes (add 1-3 minutes more if you keep them in refrigerator). Let stand for 3 minutes. Run a thin knife along the sides of the cake to loosen it. Place a plate upside down over each ramekin and turn them over.
Serve with vanilla ice-cream and topped with hazelnut.credit to http://thepinkstilettos.blogspot.com/.
great blog anyway :)
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