Moist Chocolate Cake

I have something to confess, I'm a bit of a chocolate cake snob. I don't really enjoy the "birthday cake" chocolate cake or the chocolate cakes at parties, I usually find them to be a bit to dry and not really special and so I generally skip it altogether. Yet when I try a rich, moist chocolate cake I'm head over heals for it. This recipe is exactly that, with no flour and beaten egg whites this cake is anything but an average dry chocolate cake. It has become my go to chocolate cake recipe! 

Recipe bellow 

Moist Chocolate Cake: 

Recipe from Iris Gilbert 

40x27 cm. (13x9 inches) baking dish 

Ingredients: 

400 grams dark chocolate roughly chopped 

200 grams butter

1/2 cup minus 1 tablespoon milk

10 eggs, separated

1 cup sugar

1 cup plus 1 tablespoon cornstarch

additional whipped cream for topping

Preheat oven to 150 degrees C (300 F) butter baking pan

Melt chocolate and butter in hot water bath or double boiler. Once chocolate is melted turn off heat and add milk. 

Beat the egg yolks with 1/2 cup sugar for two minutes. Add cornstarch, mix until blended. Add the chocolate mixture and mix throughly. 

In a separate bowl beat egg whites and 1/2 cup sugar until becomes stable with soft peaks. 

Gently fold egg whites into chocolate mixture. Transfer to baking pan. 

Bake for 45-50 minutes or until soft crumbs come out when checked. 

Cool on baking rack. Best served in room temp. with a dollop of whipped cream. 

Keep in airtight container in fridge.  

Chocolate Molten Cakes

Three weeks ago we moved in to our new apartment. We are so amazingly blessed to have this cute little apartment in a great location and with such a great community around us. I am beyond happy to finally have a home to ourselves. A place to relax and of course bake amazing things. So to celebrate our first Saturday at home I made these chocolate molten cakes. I was looking for something chocolaty but easy to make since we still had a lot of unpacking to do. These molten cakes are pretty much made of chocolate bars and some butter, with the perfect soft and pudding-like center. Along with a scoop of ice-cream these make a great Saturday afternoon. See recipe below...

 

Chocolate Molten Cakes

makes 6 medium cakes or 12 small individual cakes

2 Tbsp. butter, melted
2 Tbsp. cocoa
3/4 cup butter
1 1/2 cup chocolate chips
1/2 cup cream
5 eggs
3/4 cup sugar (I used 1/4)
2/3 cup flour

Butter the cupcake pans and sprinkle the insides with cocoa, coating completely.

To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.

Bake at 230 C (450 F) degrees for 10 minutes for regular 12 cupcake pan size and 15-18 for jumbo 6 six cupcakes pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.

Serve with whipped cream or ice-cream.