[Penn]

Molten Chocolate Cake
15 minutes prep time
A. 10.5 oz. 66% chocolate (Semi sweet, do not use Milk chocolate) Melt
B. 5.25 oz. Sweet butter (cut in cubes) combine into A
C1. 5.25 Sugar Combine C 1 &2 and whip @ # & speed
C2. 4 oz. egg yolk
D. 8 oz. egg white Whip @ # 10 speed w/salt and Lemon
Pinch of salt
1/8 teaspoon of Lemon
(A + B)+(C1+C2)+ D= Molten Chocolate Cake
Note you need a kitchen add mixer to do this

Step 1
Place chocolate in bowl, then over a double boiler. To speed things up, boil the water first (second chance time for those of you with those high tech grill thermometers to calibrate)

Step 2
Combine the eggs and sugar and Blanche in mixing bowl. # 7 speed (Will double to triple in volume and become white/pale in color, hence: to Blanche. What you are making here is known as “Pate de Bombe”)

Step3
Once the Chocolate is melted, add the butter and incorporate using a rubber spatula.

Step 4
Fold the pate de Bombe into the Butter Chocolate mix. (The chocolate should be slightly warm about 98^F. If it’s too hot, it will not bind with the pate)

Step 5
Whip the egg whites to a stiff peak. (Before doing so, Add a pinch of salt, and some lemon juice. This will stabilize the whites)

Step 6
Fold the egg white into the chocolate, butter, egg yolk mix.

Step 7
This recipe is poured into ring molds… if you do this, add a square of chocolate when 1/3 filled, then add another 1/3 to cover. (this is the Molten Part, when the mix cooks this becomes liquid, and flows out when cut into) Only fill the ring mold to ¾ full, as the mix will expand or soufflé.
If do not have ring molds use a pie tin w/a removable bottom. The result will be a wonderful flourless chocolate cake…add roasted walnuts and it’s another level. To serve sprinkle w/powered sugar.
For presentation place a paper dollies over the cake before you sprinkle w/powered sugar, and you’ll have a cool design.

425^F 10-15 minutes. You’ll know it’s finished when it’s semi firm to the touch. Time varies the form you use.

Do not put chocolate cubes in if you use a pie tin. Recipe can be expanded 4X. If made in volume will keep for 2 weeks in well sealed plastic containers, @32^F.