Mmmm. . . . chocolate! I’m so happy we got to do a nice deep chocolate cake this week.
I’ve tried making molten chocolate cake before but I always seem to have trouble getting a nice gooey middle without the cake itself being underdone. Rose has solved this problem by using chocolate ganache in the center so that it will stay liquid. This seems like a pretty basic idea and I’m just wondering why in the world no one else has ever done this. Kudos to Rose for coming up with a brilliant idea.
The ganache needs to be made a few hours ahead of time so that it can hold the shape of a ball. Now I will be honest here — I read through the instructions and the whole saran wrap in an egg carton thing just sounded like a whole lot of work and mess to me. Therefore, I decided to do this step my way which I think worked just fine. I made the ganache by heating the cream and pouring it over the chopped chocolate. Then I put the bowl of ganache into the fridge overnight. The next day when I was ready to make the cakes, I scooped the cold ganache from the bowl using a small scoop.
The cake batter is made by melting chocolate, cocoa and butter. Then eggs and creme are mixed into the chocolate. The last step is to make a meringue from egg whites and sugar, which is also folded into the chocolate.
I was really wishing I had some small brioche pans or other decorative shaped pan. Since I did not, I used a muffin pan. The cups are filled three-fourths full and a ganache ball placed in the center. The instructions say specifically not to push the ball down into the batter. I baked the cakes for about 12 minutes and let them cool in the pan for about half an hour. The cakes were very pretty and puffed up when I first took them out of the oven but after cooling, they fell. The ganache seemed to be coming out of the tops of my cakes which I guess then becomes the bottom so I guess that’s okay.