VALRHONA MOLTEN CHOCOLATE CAKES WITH ESPRESSO CREME ANGLAISE
Steps:
- Thoroughly grease 8, 6-oz aluminium cups. Dust well insides with flour, completely coating entire inner surface. Have all ingredients ready to go before proceeding. Combine finely chopped chocolate and butter in stainless/glass bowl, placing over pot w/inch or two of barely simmering water, stir occasionally. Remove from heat when both are almost melted; stir to melt completely. Cool slightly. S/B just warmer than body temp when added to batter; if cooled too much, set over pot of barely simmering water for a few seconds until it warms slightly. While choc cools, in electric or stand mixer fitted with whip attachment beat eggs and yolks to combine, beat in sugar. Whip at med-high until very thick and pale, about 10 mins. Gradually beat in flour, 1/3 cup at a time, making sure each addition is completely incorporated before adding. Gradually pour choc mixture into batter, stirring continuously. (Wrap damp towel around base of bowl to hold steady while pouring with one, stirring with other. Continue to beat until batter is thick and glossy, about 5 mins. Divide batter among prepared cups. Refrig for 30 mins, then cover each cup w/plastic wrap and chill for at least 4, or up to 24, hours. Oven to 325. About 25 mins before serving, remove cups from refrig. Set tins on heavy baking sheet and place in centre of oven. Bake until edges are set and spring back when touched, but centres are still wobbly and jiggle slightly when cups are moved, about 15 mins. Check cakes often after first 10 mins. Cool cakes in pans for 1 min, then run thin-bladed knife gently around top edges and invert onto plates. Should unmould intact but very delicate; don't force. Ladle Espresso Creme Anglaise onto each plate and serve immediately.
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