Warm Valhrona Chocolate Cakes

Categories: None
Yield: 6 Servings

Butter and sugar for 6
-brioche molds
5 Eggs plus 3 egg yolks
1/4 c Sugar
8 oz Valhrona bittersweet
-chocolate; (Caraibe-see
-Note)
2 tb Strong brewed coffee
6 oz (3/4 stick) sweet (unsalted)
-butte
3/4 c Sifted pastry flour

------------------------------CHOCOLATE SAUCE------------------------------
3/4 c Heavy; (whipping) cream
2 tb Sweet butter
6 oz Valhrona chocolate; coarsely
-chopped
1 ts Vanilla or Myers dark rum

Recipe courtesy of mad.61 pastry chef, Patti Jackson.

Note: Valhrona chocolate is dark, rich and not too sweet. If not available,
use any excellent bittersweet chocolate.

1. Preheat oven to 375 F. Butter 6 (4-ounce) brioche molds (or other molds
about 1 inch high) heavily and sprinkle with sugar; set aside. In the top
of a double boiler, melt together the chocolate, cut in small pieces, and
butter.

2. In a mixer, beat together whole eggs, egg yolks, and sugar until light
and lemon-colored. Add and mix in the coffee, followed by the
chocolate/butter mixture and sifted pastry flour. Pour the batter into the
prepared molds, filling them within 1/8 inch of the top. (These may now be
left at room temperature for up to 3 hours or refrigerated for up to 48
hours.)

3. To make the Chocolate Sauce, heat the cream just to a boil and pour over
the chocolate pieces. Add butter and vanilla or rum; stir until smooth. Use
while warm; if sauce should cool, reheat over simmering water or in a
microwave oven on low heat, taking care not to overheat or it will
separate.

4. Just before serving, place the cakes in preheated oven and bake for 8
minutes until set around the edges - center of cakes should be runny. Turn
out of molds immediately onto serving plates. Top with chocolate sauce and
serve warm with ice cream.

By Diana von Welanetz Wentworth from Chicken Soup for the Soul Cookbook
Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz
Wentworth

Posted to MM-Recipes Digest by Best Image on Aug
29, 1998,
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