MORTON'S LEGENDARY HOT CHOCOLATE CAKE
Chocolate cake - and not just any only chocolate cake - Morton's Legendary Hot Chocolate Cake. Learn how to make it yourself. Impressive and delicious! This is definitely not a lean recipe but everything in moderation, right? As seen in Morton's Steak Bible, Author Klaus Fritsch, co-founder Morton's The Steakhouse. To get the right consistency, you must bake small individual cakes, using 6-ounce souffle dishes or ramekins.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
- Tap out the excess sugar.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
- Remove the top of the double boiler pan from the heat.
- In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
- With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
- Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
- With the mixer on medium speed, beat for 30 seconds, or until well mixed.
- Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
- Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
- The centers will be soft but not sticky.
- Remove the cakes from the oven and immediately invert each onto a serving plate.
- Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Nutrition Facts : Calories 814.5, Fat 62, SaturatedFat 35.6, Cholesterol 664.3, Sodium 128.3, Carbohydrate 52.3, Fiber 1, Sugar 37.9, Protein 14.4
MOLTEN CHOCOLATE CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
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- Preheat the oven to 350 degrees. Generously butter six 6-ounce souffle cups (or ramekins) and sprinkle each with granulated sugar. Tap out the excess sugar. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
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- Pour the batter into the prepared souffle cups, leaving about 1/4" of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1" higher than the rim. The centers will be soft but not sticky.
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