Tru and Brasserie T Molten Chocolate
Cakes with Mint Fudge Sauce
These cakes are slightly under-baked so that the chocolate center oozes when
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- 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/3 cup hot water
- 1/4 cup light corn syrup
- 3/4 teaspoon peppermint extract
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups confectioners' sugar
- 1/2 cup all-purpose flour
- Heat oven to 450 degrees F. Butter six 3/4-cup soufflé dishes or custard cups.
- Sauce: Stir both chocolates in top of double boiler over barely simmering water
until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth.
Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill.
Before serving, rewarm in saucepan over low heat, stirring constantly.)
- Cakes: Stir chocolate and butter in heavy medium saucepan over low heat until
melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in
sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally.
(Can be made 1 day ahead. Cover; chill.)
- Bake cakes until sides are set but center remains soft and runny, about 11 minutes
or up to 14 minutes for batter that was refrigerated. Run small knife around cakes
to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes.
- Serving: Serve with ice cream.
Source: Chef Gale Gand - Tru and Brasserie T - Chicago, Illinois
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