AUNTIE IVY'S: MOLTEN CHOCOLATE CAKE
Steps:
- Prepare the molds before you start: butter and flour the molds twice. Tap out the excess flour after each flouring. If you are using non-stick molds, you only need to butter and flour once. Helpful hint: if it is a hot day and the butter is soft, put the molds in the fridge for the butter to harden after the first application of butter and flour. (Otherwise you would only be smearing butter atop butter)!!!! 1. Set a bowl over simmering water. (Bowl should not touch the water-you are essentially replicating a double boiler). In this bowl, heat the butter and chocolate together until everything is melted. 2. While (1) above is in progress, beat together the eggs, egg yolks and sugar with a whisk until light and thick. 3. Mix the melted butter and chocolate to combine with a rubber spatula. Remove the bowl from the simmering water and add the flour and mix until combined. 4. Pour the egg mixture prepared in (2) above into the chocolate/butter/flour mix in (3) above. Using a folding motion, make sure everything is well combined with the same rubber spatula. 5. Divide the batter among the 5 molds or 4 molds as the case may be. 6. Bake in a pre-heated 450F oven for 6-7 minutes. 7. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up the mold. Serve immediately. Ivy's notes: I have found that the filled molds can sit in the refrigerator for up to 5 days (inside a Tupperware) before baking~that's if you can wait that long to eat them. I use Valrhona bittersweet chocolate but any good quality brand can be substituted. If you are really desperate, any bittersweet will do; Serve with whipped cream, crème fraiche or crème anglaise and/or raspberry coulis. Garnish with berries and a sprinkling of powdered sugar and a mint sprig.
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