Warm Chocolate Cake

Name: Warm Chocolate Cake
Total time: 30 min
Ingredients: 1/2 pound unsalted butter plus softened butter for greasing mold; 1/2 cup all-purpose flour plus flour for preparing molds; 3 1/4 ounces Mexican chocolate, chopped (see note); 4 3/4 ounces bittersweet chocolate, preferably Callebaut, chopped; 2 1/2 teaspoons grated orange rind; 4 large eggs; 4 large egg yolks; 1/2 cup sugar; Whipped cream

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Total: 30 minutes

Servings: 6

Author : Florence Fabricant

bittersweet chocolate eggs mexican chocolate

Ingredients

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1/2 pound unsalted butter plus softened butter for greasing mold1/2 cup all-purpose flour plus flour for preparing molds3 1/4 ounces Mexican chocolate, chopped (see note)4 3/4 ounces bittersweet chocolate, preferably Callebaut, chopped2 1/2 teaspoons grated orange rind4 large eggs4 large egg yolks1/2 cup sugarWhipped cream

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Instructions

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Step 1

Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.

Step 2

Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.

Step 3

In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.

Step 4

Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.