Molten Chocolate Oooozy Cake

By kmad

Ingredients

• Cakes:
• 11 ounces butter (2 3/4 sticks)
• 10 ounces bittersweet chocolate, chopped
• 6 eggs
• 6 egg yolks
• 3 cups confectioners' sugar
• 1 cup all-purpose flour
• Garnishes:
• Chocolate Bergamot Paint, recipe follows
• Cocoa nibs, as needed
• Star Anise Ice Cream, recipe follows
• Citrus Reduction, recipe follows
• Confectioners' sugar, as needed
• Cocoa powder, as needed
• Equipment: 12 (8-ounce) foil tins

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.

In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.

Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)

Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.