Chocolate Lover’s Obsession – Molten Cake

Warm, gooey, rich and luscious - need I say more?

Ingredients	g / ml	lbs / oz	Measurement	True %	Baker’s %
Butter, 40% fat	400 g	14.0 oz	- - -	20.78 %	200 %
Dark Chocolate, 64% cocoa	360 g	12.5 oz	- - -	18.70 %	180 %
Powdered Sugar	400 g	14.0 oz	- - -	20.78 %	200 %
Eggs pasteurized, yolks	160 ml	5.5 oz	- - -	8.31 %	80 %
Eggs pasteurized, whole	400 ml	14.0 oz	- - -	20.78 %	200 %
Cake flour	200 g	7.0 oz	- - -	10.39 %	100 %
Vanilla extract	5 ml	1 tsp.	- - -	0.26 %	2.5 %
Pistachios, ground	as needed	as needed	- - -	- - -	- - -
Total	1925 g	67.17 oz	- - -	100.00 %	962.5 %

Preparation

• Brush 15 ceramic cups or 4 oz utility foil cups with melted butter and coat with ground pistachios nuts.

Method:

• Melt butter and chocolate over bain marie, set aside.

• Sift sugar, set aside.

• Sift flour, set aside.

• Temper eggs and egg yolks to 75 °F.

• Add the sugar to the chocolate/butter mixture combine with a whisk.

• Add the eggs slowly to the mixture combine with a whisk.

• Add flour at once and mix until homogenous.

• Add the vanilla and mix until well incorporated.

• Divide equally into 15 prepared ceramic cups (2 ¾” wide and 1 ½ “deep), using a ladle.

• Refrigerate and bake to order at 375°F for 12 minutes.

• Serve with raspberry sauce, crème anglaise, heavy whipped cream and mint leave. Tulip decoration and powdered sugar optional.

• Total preparation time: 20 minutes

Notes:

• If you bake freshly prepared desserts without refrigeration, bake for + - 7 to 8 minutes at 400°F.

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