found another chocolate molten cake recipe online CLICK HERE.

and the ingredients don't include FLOUR! (or does cream of tartar replace flour?) (realised it doesn't)

Recipe:

1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, crème fraîche, or vanilla ice cream on top of each warm cake.

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eve and i baked chocolate molten cake ytd:). the recipe we used had flour, but didn't specify the butter to be unsalted, and didn't include vanilla extract or cream of tartar, and although it specified 2 egg yolks, it didn't mention that the other 2 eggs required need to be separated. vanilla is usually used to heightened the flavour of cakes so it is okay to omit it sometimes.

Cream of tartar :
Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.

Substituition: lemon juice (3 x quantity) or vinegar (3 x quantity)

hmmm. so basically the cream of tartar is used in cases where egg whites and yolks are separated.

anyway, this was our final product (2nd batch):

















looks rather presentable eh? taste was better than the first batch! haha. somehow the first batch turned out salty=p. but we were very sure that the SCS butter we used was not the salted kind. haha.. after cutting down on the sugar, butter, adding more eggs and chocolate, the 2nd batch didn't have the salty taste:).

the website also included some paragraphs introducing the molten cake and it mentioned:

When making these cakes you can use individual ramekins, molds, custard cups, or even muffin tins. The cakes can be served in their molds but if you want to remove them from their cups before serving, it is important to generously butter each mold so the baked cakes release easily onto your serving plate. You may want to first run a sharp knife around each cake before unmolding.

okay the cakes did look presentable when it was fresh out of oven, but according to the recipe, the cakes could be "gently unmolded" and it would be served "upside down" with vanilla icecream. but when unmolded, the cakes crumbled and became chocolate fudge, albeit yummy. haha. we greased the molds and dusted them with flour. but i guess it wasn't sufficient, need to generously butter the molds.

loll.

i love baking:DD.

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Labels: baking