WARM CHOCOLATE CAKE

Warm Chocolate Cake image

Provided by Florence Fabricant

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1/2 pound unsalted butter plus softened butter for greasing mold
1/2 cup all-purpose flour plus flour for preparing molds
3 1/4 ounces Mexican chocolate, chopped (see note)
4 3/4 ounces bittersweet chocolate, preferably Callebaut, chopped
2 1/2 teaspoons grated orange rind
4 large eggs
4 large egg yolks
1/2 cup sugar
Whipped cream

Steps:

Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.

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