3/4 cup butter + 1 tablespoon flour = decadancePosted by Mark Busse on Monday, May 5th, 2008
Tags for this Article: cake, Callebaut, chocolate, dessert, molten
I felt like baking yesterday—and I never bake. Anyway, after a quick phone call to Andrea Bellamy for some guidance on how she made her amazing gooey chocolate lava cakes recently, she pointed me in the direction of this recipe for molten chocolate cakes on Epicurious.com. It was easy to make and absolutely decadent, but I have to admit it was a bit odd to add a mere one tablespoon to a large bowl filled with 6 egg yolks, 5 tablespoons of sugar, 8 ounces of dark semisweet chocolate (mmm, Callebaut) and 3/4 cup of butter. All than luscious goo with just a one tablespoon of flour to hold it together? Never doubt Epicuious my friends—it worked like a charm. Served with the requisite coffee ice cream plus a shot of good whipped cream and a souple slices of straberry and sprinkling of icing sugar for effect and you have magic.Warm, gooey, chocolatey voodoo.