Buttery and chocolaty this dessert is just right in mini sizes- although you most likely will be begging for more. Classic and delicious, molten chocolate cakes are the ultimate dessert to make for someone you love or care about- and who doesn't love warm oozing chocolate? I had originally planned on making these in ramekins, however, after spotting spice size mason jars- which are bake proof and perfect for gift giving- I decide that they would add the finishing touch to these chocolaty treats.
1/2 c (1 stick) unsalted butter, cut into 6 pieces
8 oz. bittersweet chocolate, cut up (or chocolate chips)
1/2 cup granulated sugar
1/4 tsp salt
3 large eggs
3 Tbs chocolate liquor
1/2 tsp vanilla extract
1 Tbs. unbleached all-purpose flour
heart shaped sprinkles
1) preheat the oven to 425°F. Butter six 4 oz. ramekins, or six spice size mason jars. Put the ramekins in a a baking pan with sides that are 2 inches high.
2) Bring a kettle of water to boil and keep it at a simmer until needed.
3) heat the chocolate and butter in a heavy-duty 3-quart saucepan stirring over low heat. Once melted remove from the heat. Whisk the sugar and salt. Whisk in the eggs as well until smooth. Whisk in the vanilla and chocolate liquor and after well combined, whisk in the flour.
4) Fill the ramekins two-thirds full. Pour the water in the pan so that it reaches at least half way up the sides of the ramekins. Bake on the middle rack of the oven until the tops are just set and dry, 14 minutes. Remove the cakes from the oven and water bath, and let it cool for 2 minutes. sprinkle the heart shaped sprinkles and serve! serves:6
Recipe adapted from Nicole Reese. Fine Cooking 115 , pp. 78-83, December 29, 2011