Page 101 - TOH_Edition16

1 Heat oven to 375°F-400°F. 6
2 Grease the bottom and sides of
6 6- or 8 oz. ramekins by brushing
or spreading a thin layer of butter
evenly over the bottom and sides, 7 paying close attention to crevices
and where the bottom and sides
meet. Sprinkle in cocoa powder to
coat evenly and tap out the excess.
3. In a medium bowl, add the chocolate
and butter and melt in the micro-
wave oven, in 1-minute increments, stirring in between, until melted
and smooth. Don’t overheat. (This
can also be done in a saucepan on 8 the stove.)
4 Remove from heat. Stir in salt and vanilla. Let the mixture cool to room temperature.
5 In a large bowl with a hand-held electric mixer, or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes Add powdered sugar and mix until combined. Add the chocolate mixture and the flour and mix with a spatula or spoon just until combined and no streaks remain. (Don’t overmix.)
Divide the batter evenly among the ramekins. Place ramekins on a large baking sheet with a couple of inches between each ramekin.
Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. (The timing is important here. A lot will depend on whether your oven bakes hot or cool. You want the cake to bake long enough to form a crust around the molten filling without baking all the way through.)
Remove from oven and let sit for 2-3 minutes. Run a small knife or spatula around the edges of each ramekin. Place a plate upside down on the ramekin and, holding onto both
the plate and the ramekin, carefully flip so that the cake falls out onto the plate. (Tap lightly on the bottom of the ramekin if cake does not come out right away.)
9 Dust the cakes with powdered sugar and serve with whipped cream and strawberries or raspberries, or ice cream, or a combination of all.
101