It is my husband's birthday today and I baked him this ooey gooey molten mocha cake. I came across this recipe a couple of days ago and fell in love with it. I intended to make something small (so that we don’t have too much leftover for snacking later) and this was just perfect. The original recipe called for two 6 oz. ramekins but I made it in a bigger one (5 ½ inches diameter). The only issue was that this has to be served warm, since it is a bit like soufflé and the recipe said it might deflate after sitting for a while. So I couldn't bake it the previous day..I could however mix the batter and keep it ready. And that's what I did. I baked it in the morning and presented it to him along with his morning coffee. How lovely would a day be that begins with hot coffee and warm chocolate cake..Ah..dreamy!!!
Bake for 10-12 minutes. A toothpick stuck into the edge will come out dry and one stuck in the center will come out wet (that's how it should be). Run a knife around the edge and turn the cake onto a plate. The liquid center might run..mine did. And I was like..oh no..I have ruined the cake. I had to spoon all the liquid back into the cake and clean the edges of the plate. No complaints there, as I got to lick quite a lot of yummy chocolate.Anyway, dust with powdered sugar and serve warm. Bon Appétit.
Flour – 3 tbsps
Unsalted butter – 2 tbsps
Powdered sugar – 1/3 cup
Semi sweet chocolate (I used chocolate chips) – 4 tbsps
Eggs – 1 large + 1 yolk
Espresso/instant coffee crystals – 1 tsp
Pinch of salt
Preheat the oven to 400oF (If baking later, skip this step for now). Butter the ramekin(s) and dust with powdered sugar and keep ready. In a microwave safe bowl, melt the butter and chocolate. Keep it for 20 seconds at a time and stir after each session. You can alternately melt it in a double boiler. Once melted, keep aside to cool down a bit.
As the butter and chocolate melt, whisk together the egg, egg yolk, coffee, sugar and salt. Once combined, add a spoonful of the chocolate mixture (don't add the hot/warm chocolate mix at once, it might curdle the eggs). Add another spoonful and whisk. Now add the remaining chocolate mixture and mix well. Add the flour and whisk just until it is combined well. Pour into the ramekin(s). At this point, the batter can be refrigerated for later use, or baked immediately.