mini chocolate cakes in chocolate sauce

tortine al cioccolato

TOTAL TIME: 45 minutes

MAKES: 8 servings

Drowning a chocolate pudding cake in chocolate sauce may be a bit over the top, but that won't keep you from licking the plate. For best results, use the best quality chocolate you can afford.

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Ingredients

CAKES

10 1/2 tablespoons unsalted butter, cut into cubes, plus more for greasing pans
3 1/2 tablespoons unbleached all-purpose flour plus more for dusting
5 1/2 ounces fine quality bittersweet chocolate (not unsweetened), coarsely chopped
1/4 cup plus 3 tablespoons sugar
4 large egg yolks
3 1/2 tablespoons corn starch
1 large egg white

SAUCE AND CREAM

1 cup plus 2 tablespoons whole milk
3 1/2 ounces fine quality semisweet chocolate
1 1/4 ounces (2 1/2 tablespoons) brewed espresso (from espresso machine or instant)
3/4 cup heavy cream

Special equipment: 1 standard 12-cup muffin pan or 8 (2¾-inch) scalloped tart pans.

Instructions

FOR CAKES: Heat oven to 350º with rack in middle. Generously butter and flour 8 muffin cups or 8 (2¾-inch) scalloped tart pans.

In a metal bowl set over a pan of barely simmering water, melt chocolate and butter, whisking until smooth. Remove bowl from heat and vigorously whisk in sugar, egg yolks, flour and corn starch, 1 at a time, whisking well after each addition (batter may appear broken). Beat egg white to stiff peaks; fold into batter until fully incorporated (batter will be thick). Divide batter among 8 muffin cups or tart pans.

Put muffin pan or tart pans on a baking sheet. Bake cakes until tops are mostly dry and edges bounce back to light touch, 18 to 20 minutes. Transfer pans to wire rack to cool completely, then turn out cakes.

FOR SAUCE AND CREAM: In a medium saucepan, combine milk and chocolate. Heat over medium heat, whisking, until chocolate is melted and sauce is combined, then whisk in espresso; remove from heat.

In a bowl, beat cream to soft peaks. Divide cakes among shallow serving bowls. Ladle sauce into bowls. Top with whipped cream and serve immediately.

December 2010

keywords:

chocolate, dessert, entertaining

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Comments [4] | Add your comment

Wow! this is really mouthwatering.

Posted: May 14, 2011 00:09 by LaikaC
I agree a very eye appealing recipe. I have made it two times...and the sauce was the first time too runny,but tasty; so the second sauce I used whole milk, still runny; so I made a thin ganache...they licked the plates. Be sure to butter the tiny molds, then the cakes come out, PAM does not do the trick. Love the impressive and easy recipes Thanks Pat
Posted: February 17, 2011 16:58 by Pat
A beautiful recipe. The chocolate sauce with the semi sweet and the cake with bitter sweet gives chocolate lovers happiness. I served the cakes warm and the chocolate gave a nice rich texture and flavor.
Posted: February 14, 2011 19:50 by blacksheep
Making these lovely little cakes couldnt be easier - no electronics necessary, just a pan, a bowl & a whisk. They have a great chocolate flavour and an almost Brownie-like texture. Yum! However, I had a problem removing them from the mini tart pans. Couldnt budge them. So, I finally resorted to dipping the bottom of each in a bowl of hot water & they released immediately. Maybe it's easier when using a muffin pan? I would certainly make these again.
Posted: December 23, 2010 22:45 by cumoli1