The batter can be prepared up to 1 hour ahead of time and left at room
temperature to be baked at the last minute.
Or you can make it even more in advance (one week), freeze it, then pop it
straight into the oven. The baking time in that case will increase to 20
Molten Chocolate Cakes
4 oz. semisweet chocolate
1/2 C. whipping cream
Grate the chocolate and place it in a bowl. Bring the whipping cream just to a
boil and pour it over the chocolate. Slowly stir until smooth. Transfer the
mixture into a shallow glass dish and let it cool slightly, about 10 minutes,
the place it in the freezer to chill, 1 hour.
Scoop out 10 balls using a 1/2 t. measuring spoon and shape them so they're
round. Chill until ready to use.
14 oz. bittersweet chocolate
1 1/4 C. butter
1 T. flour
10 egg yolks
7 T. sugar
Nonstick cooking spray
Powdered sugar, for dusting
Heat the oven to 375°F.
Melt the chocolate and butter in the top of a double boiler set over, but not
touching, simmering water. Stir in the flour and remove from the heat to cool
Whip the yolks in the bowl of an electric mixer and slowly add the sugar until
the whisk leaves a thick ribbon that stays on top of the batter when it is
lifted out, about 5 minutes.
Pour the chocolate into the yolk-sugar mixture and gently fold them together.
Spray 10 (˝-cup) ramekins with cooking spray. Half-fill each with chocolate
batter, place 1 ganache ball in the center and then continue filling to the top
with more batter.
Place the ramekins on a rimmed baking sheet. (The recipe can be made ahead to
this point up to 1 hour in advance and stored at room temperature, or 1 week in
advance and frozen, tightly covered.)
Bake the cakes until they begin to pull away from the sides of the ramekins, 13
to 15 minutes. Dust with powdered sugar.