Thursday, September 22, 2011

Baked Hot Chocolate

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)

  1. 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)
  2. 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.
  3. 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.
  4. Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
  5. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
  6. 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.
  7. 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)
  8. At work we top with fresh whipped cream and cocoa, but I served mine with vanilla ice cream
I feel like this recipe makes it look more complicated than it really is.
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

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