Lu's
This is an extremely easy recipe to make.
14 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups unsalted butter (2 1/2 sticks)
2 tsp ground coriander
2 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground white pepper
6 large eggs
6 large egg yolks
2 tsp vanilla
3 cups powdered sugar
1 cup flour
Preheat oven to 425'. Generously butter eight 3/4 cup ramekins. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves and white pepper in heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
Using a whisk or hand mixer blend eggs, egg yolks and vanilla in large bowl to blend. Blend in powdered sugar, then chocolate mixture, then flour.
Transfer batter to prepared dishes, dividing equally, filling to the top. (This can be done up to 2 days in advance. Cover and refrigerate. Let sit for 30 minutes at room temperature before placing in oven.)
Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with ice cream and/or whipped cream.
If baked in advance, store them in the refrigerator and reheat them in the microwave for 1 minute on high.
***I have also used 4 oz wide mouth canning jars that come in a box of 12. Prepare jars in the same manner by buttering them. Fill to the top with batter and then put the tops on for storage in the refrigerator. Let sit at room temperature for approximately 30 minutes then bake 13 to 18 minutes, depending on how much "molten" you would like. Works well for get togethers. To make it really easy serve with a 12 pack of mini Haagen Dazs vanilla ice cream.
Serves: 8 to 12
Nutritional Information:
Calories 871/580
Total Fat 60.5/40.3g
Saturated Fat 33.8/22.6g
Cholesterol 396/264mg
Carbohydrate 76.1/50.8g
Fiber 3.1/2.1g
Sugars 56/37.4g
Protein 10.7/7.1g
