Nothing annoys me more than the ubiquitous molton chocolate cake. You know, the one that's on every dessert menu around the country, the one that takes that extra 20 minutes after you order it. The one they make "special."
This is, of course, until you make it yourself. It's easy to scoff at the professionals. They do it for a living. You do it, well, because you want to. And all the people around you expect you to make desserts constantly, because that's the role you have established for yourself. So, live up to it, dammit, and make these for Thanksgiving. They're easy to make ahead and you keep them in the fridge up to 24 hours before you're ready to cook them. You can also freeze them in the ramekins for those people that pop round, often people like you that scoff at chocolate lava cake in a restaurant. They won't do it here, I assure you.
Recipe from Cook's Illustrated.
10 tbsps (1 1/4 sticks) unsalted butter, diced
1 1/2 cups granulated sugar
8 oz bittersweet chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
2 tbsps cornstarch
3 large eggs plus 4 large yolks at room temperature
2 tsps Grand Marnier (I used Cointreau though)
• Adjust oven rack to upper middle position and heat to 357°F. Lightly butter 8 ramekins.
• Melt bittersweet and unsweetened chocolate and 10 tbsps butter in a bowl over simmering water, stirring occasionally until smooth.
• In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add chocolate mixture and stire to combine. Add eggs, yolks and liquor and whisk unti fully combined. Scoop 1/2 a cup of batter into each buttered ramekin (you can see here I made it smaller and used espresso cups – this recipe is very rich).
• Place filled ramekins on baking sheets and bake until tops are set, have formed shiny crusts and are beginning to crack, 16-20 minutes. Cool for before serving and definitely serve with ice cream. They need the contrast between hot and cold and something to cut through the richness of the chocolate.