Brandied Chocolate Molten Cakes

This is my "go to" dessert.  To be perfectly honest, I suspect it is one of the reasons my husband loves me.  I've been making these little babies for years and over time, I've begun adding a few extras to take them over the top.  The basic recipe is so simple, you can make it for a quiet family dinner at home, but the result is so scandalously rich and impressive, it is perfect for the swankiest of dinner parties.

The basic ingredients are chocolate (good quality is best, but in a pinch, use whatever is on hand), butter (lots of it), eggs, powdered sugar and a wee bit of flour.  Just because that doesn't seem quite rich enough, I like to add in a little cognac, or brandy, or Godiva liqueur...  Basically, whatever you have will work.

The first thing you need to do is prep your little ramekins.  These are 6 oz custard cups that come with almost every Pyrex set.  I used to use the much prettier, white, straight sided ramekins, but honestly, the slanted sides on the custard cups make the cakes easier to plate.  I take a stick of butter, rub it around in the cup and then use my fingers to smear it all around.  You don't want to skimp on the butter or your cakes will stick, and that would be very sad.  When the cups are greased, preheat your oven to 450 degrees.

Next, measure out 5 ounces of chocolate.  You can use bittersweet or semisweet.  This is a nice hunk of semisweet chocolate that I got at Whole Foods.

Put the 5 ounces of chocolate plus ten tablespoons of butter into a double boiler and slowly melt.

You need to keep this over low heat and stir it occasionally, but in the meantime, locate 6 eggs.

Into a small bowl, crack three yolks and three whole eggs (yolk plus white)

and whisk.

Now, I sneak about 2 generous tablespoons of liqueur (I used B&B today), into a large bowl with the eggs and mix well.  It helps if this bowl has a pour spout because you will pour the batter out of it, into the ramekins, before baking the cakes.

Next add 1 1/2 cups of powdered sugar and mix.

When the chocolate and butter is completely melted, remove from the heat and let cool slightly

before adding to the egg mixture.

Lastly, add in 1/2 cup of flour and I like to also add about a teaspoon of cinnamon.  I love chocolate and cinnamon together.  This isn't overpowering at all, but I think it gives it just a little extra yum factor. 

If you have a little one handy, ask him to stir everything up.

and when he slops it on his leg,

sure, let him lick it off with his finger.  You know he is going to be a mess from licking the bowl anyway.

However, before you let him go at the bowl, divide the chocolate batter between the six prepared ramekins.  At this point you can either bake the cakes, or cover and chill them for up to a day.

I've chosen to bake them right away because the little one wants one.  Cook the cakes until the sides are set but the center remains soft and runny.  This will  be about 11 minutes or up to 14 minutes if you refrigerated the batter.  Whatever you do, DON'T OVERCOOK THEM!  They just aren't as good if the chocolate doesn't ooze out.

Serve immediately!  I usually run a paring knife around the sides to loosen the cake and then put a plate over the ramekin and flip it.  In all the times I've made these, I'm pretty sure I've managed to burn myself every single time, but you are probably much more coordinated than me, so you will be fine.  Once plated, the chocolate should run out somewhere.  Y-U-M!

Add a scoop of ice cream right on top of or next to the hot cake.

and dig in. I promise you, this dessert will impress who ever you have for dinner.
  
Brandied Chocolate Molten Cakes

makes: 6 servings (Recipe also on Tasty Kitchen)

• 5 oz semisweet or bittersweet chocolate
  
• 10 T butter, plus extra for the ramekins
  
• 3 egg yolks
  
• 3 whole eggs
  
• 2 T brandy
  
• 1 1/2 c powdered sugar
  
• 1/2 c flour
  
• 1 t cinnamon

Preheat the oven to 450 degrees. Use the extra butter to grease 6 6oz custard cups or ramekins

Melt  5 ounces of chocolate plus ten tablespoons of butter in a double boiler.  In a large bowl with a pour spout, whip 3 egg yolks and 3 whole eggs.  Add in 2 generous tablespoons of brandy and 1 1/2 cups of powdered sugar.  When the chocolate and butter is completely melted, remove from the heat and let cool slightly before adding it to the egg mixture.  Lastly, add in 1/2 cup of flour and about a teaspoon of cinnamon and mix well.

Divide the chocolate batter between the six prepared ramekins.  At this point you can either bake the cakes, or cover and chill them for up to a day.  Bake the cakes until the sides are set but the center remains soft and runny.  This will  be about 11 minutes or up to 14 minutes if you refrigerated the batter.  Serve immediately with a scoop of ice cream.