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Celebrate National Chocolate Cake Day with this molten-hot recipe
01/27/2014 3:57 PM
01/27/2014 3:59 PM
in Leawood to give us his recipe for molten chocolate cake.
The chef, Wesley Boston, was sweet enough to say yes.
What follows is a recipe worth celebrating year-round.
Sullivan’s Steakhouse’s Molten Chocolate Cake
Yields 6 servings
¾ pound semi-sweet chocolate
½ pound unsalted butter (two sticks)
1/8 teaspoon iodized salt
¼ tablespoon vanilla extract
4 egg yolks
1 tablespoon all-purpose flour
¾ cup granulated sugar
¼ cup dark cocoa powder
Cut butter and chocolate into small pieces and place in mixing bowl. Set bowl on top of double boiler with simmering water, then heat the chocolate butter mixture until melted. Do not overheat.
While chocolate is melting, combine whole eggs and yolks in a mixing bowl with whip attachment. Whip at medium-low speed until thick (for about 6-8 minutes). Add sugar to eggs and whip for 2 minutes to blend.
Lightly whip the chocolate and butter mixture with a whisk till smooth, then add the egg mixture to the chocolate mixture and whisk to combine.
Add salt to flour, then fold the flour into the chocolate mixture. Add vanilla to the chocolate mixture and reserve.
Spray ramekins with pan spray and coat with cocoa, making sure to cover all sides. Fill each ramekin with 8 ounces of batter (or fill until the batter is ½ inch from the top of each ramekin). Refrigerate the cakes for 1 hour prior to baking.
Bake the cakes in a 325-degree oven for 16-18 minutes. Once the cakes are cooked, remove them from the oven and let sit for 2-3 minutes before unmolding from ramekin.
To present, transfer a warm cake onto a plate or platter of choice, then invert the ramekin, leaving the cake on the plate and removing the ramekin. Serve the cake with fresh berries, vanilla bean ice cream, and/or a drizzle of melted chocolate. Dust with powdered sugar and serve.
Enterprise reporter Sarah Gish writes dining columns for Ink and 913. Contact her via email at firstname.lastname@example.org or tweet @sarah_gish.
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