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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Molten Chocolate Cake   
    Categories: Cakes, Desserts, Chocolate, Booze, Dairy   
         Yield: 6 servings   
       
   MMMMM---------------------CHOCOLATE TRUFFLES--------------------------   
         2 oz Semisweet chocolate; fine   
              - chopped   
         1 tb Dark rum   
         3 tb Heavy cream   
      
   MMMMM---------------------------CAKES--------------------------------   
         8 tb Unsalted butter; more for   
              - greasing   
       1/4 c  A-P flour; more for dusting   
         6 oz Bittersweet chocolate;   
              - finely chopped   
       1/2 c  Sugar   
         1 ts Vanilla extract   
           pn Fine salt   
         3 lg Eggs   
              Confectioners' sugar; to   
              - serve   
              Vanilla ice cream; to serve   
              - (opt)   
       
     MAKE THE CHOCOLATE TRUFFLES: To a small heatproof bowl,   
     add the semisweet chocolate and rum; set aside.   
        
     To a small pot over medium heat, add the cream and cook   
     just until it reaches a gentle simmer. Remove from the   
     heat, then immediately pour the hot cream over the   
     chocolate and rum. Set aside for 1 minute, then, using a   
     silicone spatula, slowly stir until completely melted   
     and smooth. Cool to room temperature then cover and   
     refrigerate until firm and chilled, about 1 hour.   
        
     Line a large plate with parchment paper. Scoop the   
     chilled chocolate mixture into six equal portions, then   
     roll each portion into a ball. Place the balls on the   
     lined plate and return to the refrigerator; chill until   
     ready to bake the cakes.   
        
     Position a rack in the center of the oven and preheat to   
     425oF. Grease the bottom and sides of six 6-ounce   
     ramekins with butter and lightly dust with flour,   
     tapping out any excess. Arrange the ramekins about 2   
     inches apart on a large baking sheet.   
        
     MAKE THE CAKES: To a small pot, add the butter and   
     bittersweet chocolate, set over medium heat, and cook,   
     stirring occasionally, until just melted and combined,   
     about 5 minutes. Remove from heat and set aside to cool   
     slightly at room temperature for 10 minutes.   
        
     Using a hand mixer or stand mixer fitted with the whisk   
     attachment, beat the sugar, vanilla, salt, and eggs on   
     medium-high speed until pale and thick, 3-4 minutes.   
     Beat in the melted butter-chocolate mixture until just   
     combined, then add the flour and continue beating until   
     completely smooth.   
        
     Divide half the batter among the prepared ramekins.   
     Place a chilled chocolate ball in the center of each   
     ramekin. Cover each chocolate ball with the remaining   
     batter; use a small offset spatula or the back of a   
     spoon to smooth the surface of each cake. Bake until the   
     cakes are fragrant and just barely set, about 15 minutes   
     (a cake tester inserted into the center will not come   
     out clean). Transfer to a wire rack and set aside to   
     cool slightly, 2-3 minutes, before unmolding.   
        
     Run a paring knife around the edge of each ramekin and   
     invert onto small dessert plates. Dust with   
     confectioners' sugar and serve immediately, with vanilla   
     ice cream, if desired.   
        
     By: Jean-Georges Vongerichten   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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