Gay Cook’s Molten Fudge Chocolate Cakes

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This delightful and delicious recipe comes from Chef Michael Smith the popular chef on the food network and on his home turf of Prince Edward Island. This makes 6 individual ½ cup (4-ounce) ramekins and served with ice cream or whipped cream.

Makes 6 servings

6, 1/2-cup (125 ml) ramekins or custard cups
1 tbsp (15 ml) melted butter for brushing on ramekins
2 tbsp (25 ml) granulated sugar for sprinkling on ramekins
¼ cup (50 ml) butter plus ½ cup (125 ml) butter
4 sq bittersweet or semisweet chocolate, chopped
4 large roam-free eggs
1/4 cup (50 ml) granulated or brown sugar
Pinch salt
1 tbsp (15) pure vanilla extract
Icing sugar for sprinkling on ramekins
Ice cream or whipped heavy cream for serving

1. Prepare ramekins by brushing well with the melted butter. Place them in a baking pan. Preheat oven to 400ºF (200ºC).
2. In small saucepan, gently begin to melt butter then add chopped chocolate, stirring often until smooth consistency.
3. Whisk the eggs with sugar and vanilla until thick and smooth. Fold in the chocolate mixture with the salt and vanilla. Divide mixture between the ramekins. Chill for 45 minutes.
4. Bake for 9 – 10 minutes until sides are firm and centres are still soft. Remove from oven. Let sit for several minutes. Run knife around the inside edges of cakes to loosen. Invert cakes onto serving plates. Use sieve to sprinkle icing sugar over cakes. Serve cakes with ice cream or whipped cream.

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