The restaurant I work at makes the most amazing baked hot chocolate. It is kind of like a lava cake. A hot decadent chocolate cake with a warm, moist center. For the past couple of months I have been spying on the cooks at work, and trying to get their recipe. Finally, I think I have found something very similar! The recipe comes from the cookbook: The Essence of Chocolate - Recipes for Baking and Cooking with Fine Chocolate.
Ingredients (serves 4):
9 ounces 62% semisweet chocolate, finely chopped (I used chocolate chips)
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream (or vanilla ice cream)
- Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan. (I used five 5-ounce ramekins)
- Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
- Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
- Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
- Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
- Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups.(<<< not sure what that meant, so I skipped that step) Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
- Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm. (I microwaved for 1 minute)
- At work we top with fresh whipped cream and cocoa, but I served mine with vanilla ice cream
All you are really doing is:
1. melting the chocolate and butter
2. whisking the eggs and sugar in a seperate bowl
3. and then folding them together