Molten Heart Chocolate Cake
- prep time 30 min
- total time 42 min
- serves 8
Rich and delicious, perfect for any special occasion.
Ricardo Larrivée Ricardo and Friends
8 oz semi-sweet chocolate
¾ cup unsalted butter, cut into cubes
5 eggs at room temperature
¾ cup sugar
¾ cup unbleached all-purpose flour
1 pinch saltCaramelized Bananas
4 baby bananas, halved lengthwise
3 Tbsp sugar
1. With the rack in the middle position, preheat the oven to 200°C (400°F). Generously butter 8 ramekins and dust the insides with sugar. Set aside.
2. In a double boiler, melt the chocolate and butter. Set aside and let cool. Meanwhile, in a bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale, doubles in volume and falls from the beaters in ribbons, about 6 minutes. On low speed, blend in the melted chocolate mixture. Add the flour and mix for about 1 minute. Divide the batter among the ramekins and place them on a baking sheet. Bake for about 10 to 12 minutes. Immediately invert each ramekin onto a plate and unmould. The centre should be slightly runny.
3. Note: You can store the cake batter in a sealed container in the refrigerator for 2 or 3 days. However, the cooking time for cakes made with cold batter will be 15 minutes instead of 12 minutes.Caramelized Bananas
1. Place the bananas cut side up on a baking sheet. Sprinkle with sugar. With a crème brûlée torch or under a preheated broiler, quickly caramelize the sugar. Place a banana half on each cake. Serve immediately.