Saturday, March 12, 2011
Tortino (Molten Chocolate Cake)
• 6 ounces baker's dark bittersweet chocolate baking bars
• 10 tablespoons of butter
• 1 3/4 cups powdered sugar
• 3/4 cups flour
• 2 ounces of bourbon whiskey
• 3 whole eggs
• 3 egg yolks
You will need: Custard or souffle baking cups and a baking sheet. Preheat your oven to 425 degrees. Grease your souffle cups generously with butter.
Place well-greased souffle cups on the baking sheet.
Place the 10 tablespoons of butter along with the baker's chocolate in a bowl.
Put them in the microwave for two minutes to melt.
Whisk to incorporate the butter and still-melting chocolate.
When you're done you'll have a nice, creamy smooth sauce.
Add your two ounces of bourbon (about four tablespoons).
Add your flour and sugar.
The Flour and Sugar.
Stir this all up with a fork. It takes quite a bit of effort, and when you're done you'll have a thick, almost dough like mud:
When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
Dispense evenly into your souffle cups. You'll probably have more batter than you need for four cups. Don't overfill the cups:
Put them in the oven and set the timer for 14 minutes.