These cakes, which can be enjoyed right out of the oven, have the ability of pouring into the dessert plate because they require a minimum of baking. Soft and warm on the outside, runny, and temperate on the inside, these cakes offer contrasts subtle enough to satisfy the most discerning taste buds.
This recipe is an adapted version of the original from chef Daniel Vézina.
Molten Chocolate Cake
187.5 ml (3/4 cup) sugar
125 ml (1/2 cup) unbleached flour
187.5 ml (3/4 cup) melted dark chocolate
125 ml (1/2 cup) soft butter
Butter silicone molds (8-10, depending on their capacity) and flour them with a mixture of 15 ml (1 tbsp.) of flour and 15 ml (1 tbsp.) of chocolate powder (cacao).
In the microwave or in a double boiler, melt the chocolate with the butter. Reserve.
In a large bowl, beat eggs and sugar in a blender and sprinkle with flour.
Add the melted chocolate to this mixture and mix for 2-3 minutes or until the preparation has an ultra-creamy consistency.
Divide into small buttered and floured molds and refrigerate for at least 4 hours.
Bake for 8 minutes in a preheated oven at 425 degrees F.
Unmold and serve immediately.
Suggestion: Accompany each cupcake with a few fresh raspberries or strawberry coulis and/or sprinkle with chopped and lightly toasted pistachios.