by Sativa on Thu Mar 23, 2006 9:03 pm
Warm, Soft Chocolate Cake
4 oz. butter, plus more for buttering the molds
4 oz. Valrhona chocolate
2 eggs
2 egg yolks
1/4 c. sugar
2 tsp. flour, plus more for dusting
Use a double boiler to heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat the eggs, yolks, and sugar together with a whisk or electric beater until light and thick. Beat the melted chocolate and butter together; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out excess flour. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before cooking.) Preheat the oven to 450ºF. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Invert each mold onto a plate and let sit for about ten seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate.
) and my cooks are not going to have the where-with-all to bake the cakes individually to order without it taking 20 minutes or more to get a dessert. We really want to add this to our menu but we're currently having problems finding a recipe where the cakes will hold and stand up to being reheated. All suggestion welcome. 
