Molten Chocolate Cake with White Chocolate Ganache

By mrsstein1

Ingredients

• Molten Chocolate Cake:
• 2 sticks butter
• Plus 6 tablespoons
• 10 ounces Bittersweet Chocolate
• 6 egg yolks
• 6 eggs
• 3 cups powdered sugar
• 1 cup flour
• White Chocolate Ganache:
• 8 ounces White Chocolate Chopped
• 2 cups heavy cream
• Foil Cupcake Tins
• Bowl of mixed berries

Details

Servings 12

Preparation

Step 1

Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs, then mix in the powdered sugar.
Whisk this into the chocolate mixture, then whisk in the flour. Fill 12 greased 4 ounce foil cupcake tins with the batter and refrigerate until ready to bake, or bake immediately. Can be made the day before then bake. Bake in a preheated 450 degree oven for 5 to 6 minutes from room temperature, or 7 to 8 minutes from cold. Test for doneness by inserting toothpick in the top. The cake should be set on top and uncooked on the interior.
White Chocolate Ganache:
Heat the cream in a saucepan until boiling. Place the chopped white chocolate in a bowl. Whisk well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. Using a hand beater, whip it up like a whipped cream until soft peaks are formed.
After cakes are done peal off the paper tin and set on a plate and top with Ganache and some berries.