It seems that Pittsburgh isn’t quite ready to let go of summer just yet, as the daily temperatures are still topping the 70s and 80s, even now at the beginning of October. Luckily, come sundown, the familiar crispness of fall shows its face, and I feel ready to cozy up to the autumnal troupe of warm desserts, mulled cider, and slow-cooked stews that are lining up to be made and enjoyed. One of my favorites among comfort-food desserts is a good old molten chocolate cake. It’s the perfect vehicle for indulging in rich chocolate bliss, and doesn’t need a special trip to the store…which means I can make it on short notice, anytime there’s a craving in the house (and it doesn’t take much to get a craving around here).
Not too long ago, molten chocolate cakes were the height of trendiness for restaurant desserts. While they might have fallen off the hipness radar, I will gladly continue to make them. It’s a pleasing transformation: the formerly uppity restaurant dessert has settled down and warmed up to a new role - that of a home cook’s reliable stalwart. I’m of the mind that everyone should have a recipe for Molten Chocolate Cakes in their repertoire.
Of course, if everyone has a Molten Chocolate Cake recipe, everyone’s version is just a little bit different. What makes mine special? I like it because it was inspired by chocolate goddesses Alice Medrich and Lori Longbotham, and thus is dense, rich, and very bittersweet. It also serves a smaller number of people than the usual 6 to 8 individual cakes. Therefore, you can serve either four tonight, or two today and two tomorrow. They reheat very well either at 350°F for 10 minutes or in the microwave for about 2 minutes. Like a soufflé, the tops of these cakes will fall shortly after being taken out of the oven, leaving a slightly crisp exterior which hides the rich and gooey center. If you like, you can top them with warm Orange Caramel Sauce, as I did, or a bit of softly whipped cream.
Individual Molten Chocolate Cakes
4 ounces fine-quality bittersweet chocolate, chopped (I used Guittard 64%)
4 tablespoons unsalted butter, cut into chunks
2 large eggs
1/3 cup sugar
1 1/2 tablespoons flour
Preheat oven to 375°F.
Butter and flour four 4-ounce ramekins or custard cups.
In a metal bowl over barely simmering water, melt butter and chocolate, stirring until smooth. Or, put butter and chocolate in a microwave-proof bowl and microwave at 30 second intervals, stirring well each time, until fully melted. Set chocolate mixture aside.
With an electric mixer, beat eggs and sugar until light-colored and thick. Fold chocolate mixture and flour gently into egg mixture, then pour into prepared ramekins. Place ramekins on a baking sheet and bake for 18-20 minutes, or until puffed on top but moist inside when tested with a toothpick.
Orange Caramel Sauce
From Bon Appetit, January 2002
2/3 cup white sugar
1/4 cup water
1/2 cup fresh orange juice (homestyle or pulpy is okay)
1/2 teaspoon grated blood orange peel
Combine sugar and 1/4 cup water in a small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook until sugar has reached a deep amber color.
Slowly add orange juice and peel to caramel (mixture will bubble up). Stir over low heat until smooth and any stray bits of caramel dissolve. Use warm or at room temperature.
