Monday, February 26, 2007

Mmmm Chocolate

It's the best dessert, right?? In our house the stand-by chocolate dessert of choice is Chocolate Fondant, which is a fancy Williams Sonoma term for molten lava cakes. These are Nick's favorite dessert and I always make sure to have the ingredients on hand to make them. They're perfect too, because the serving size is 2 and we don't have to worry about leftovers! The recipe is easily doubled, however, if you are having company or want to save some for tomorrow!

Nick had a pretty stressful week, so I had the batter waiting when he got home on Thursday night :)

Cocoa powder for dusting
2 oz. bittersweet chocolate, chopped into small pieces
4 1/2 T. unsalted butter, cut into small pieces
2 eggs
1/3 c. sugar
1/4 c. sifted all-purpose flour

1. Position rack in lower third of oven and preheat to 450 degrees. Grease two 6-oz. ramekins and dust lightly with cocoa powder.

2. In a heatproof bowl, combine the chocolate and butter. Set the bowl over, but not touching, simmering water in a small saucepan and melt the chocolate and butter, stirring often, until smooth and blended (do not overcook). Let cool to room temperature.

3. In a bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the flour into the batter and gently fold together until just blended, then repeat with remaining flour.

4. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes. **NOTE: I have found the cakes to be extremely runny at this point. We usually bake them until 15 minutes.

Williams Sonoma