martedì 14 ottobre 2008
MOLTEN CHOCOLATE CAKE
7oz. dark chocolate, chopped
7oc butter, diced
vanilla or other extract (orange, ruhm, etc)
Butter and flour 8 molds (the ones for muffins are perfect) and put in freezer.
Melt chocolate together with butter (you can do it in the microwave), than add sugar and whisk until smooth; when it comes at room temperature, it shouldn't take too long -whisking helps- add eggs, one at a time, then flour and your favorite extract.
Put in the molds cover with cello film and put them in the freezer at least 2 hours.
Preheat oven at 365'F and, once at the right temperature, put the frozen molds in it, bake for 10-15 minutes. This will allow the mini-cake to be warm and still melted inside.
Unmold and dust with confectioners' sugar or whipped cream or cocoa powder (or as you prefer!)