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By Karin Calloway
There’s nothing like a rich, decadent dark chocolate dessert at the close of a meal. Usually, just a few bites are all you need to sate your chocolate cravings. Restaurants around the country have answered the chocolate call with little chocolate cakes, often called "molten chocolate cake" or "chocolate lava cakes."
You don’t have to head out to a gourmet restaurant to savor this indulgence. Just purchase the highest quality chocolate you can find in your area and you’re halfway there! Valrhona "Le Noir" chocolate from France is one of my favorites, and is available at gourmet shops throughout the country. And, many supermarkets carry bars of Lindt bittersweet chocolate, which is a great substitute.
The batter for the Cakelettes can be prepared early in the day, divided among the cupcake tins and refrigerated. Pop the tins into the oven while your guests enjoy their dinner, then serve with a drizzle of hot fudge sauce. Enhance store-bought hot fudge sauce with a bit of espresso for a mocha-fudge sauce, and serve with a scoop of good coffee ice cream for a divine dessert.
Preheat oven to 325 degrees F. Butter and flour 12 muffin tins.
Place chocolate bars and butter in a saucepan. Turn burner to the simmer setting and simmer, stirring occasionally, until melted and smooth. Cool slightly.
Beat eggs, yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment until pale and thick, about 10 minutes. Mix in the flour a little at a time. Add chocolate mixture and beat until thick and glossy, about 5 minutes.
Divide mixture among the prepared tins. (The cakes may be refrigerated, covered in plastic wrap, up to 24 hours before baking.) Bake until the cakes are set around the edges but the centers jiggle slightly, about 12 minutes. Cool slightly, less than 5 minutes, turn out onto plates and serve.
Makes 12 small cakes.