Drimble Wedge at 04:23, 11 October 2011

2011-10-11T04:23:51Z

Toast at 19:51, 22 July 2008

2008-07-22T19:51:20Z

Agent7 at 03:40, 4 May 2007

2007-05-04T03:40:36Z

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This recipe appeared as part of the second-place winner of [http://archives.somethingawful.com/showthread.php?s=&threadid=2240288 ICSA XVI].

I'm really not that big on sweets. But when I tasted this bittersweet molten cake, I was in love. I knew pairing it with bourbon would be a no-brainer.

Here is what you will need:

[[image:a7bc1.jpg]]

Custard or souffle baking cups and a baking sheet 
6 ounces baker's dark bittersweet chocolate baking bars 
10 tablespoons of butter 
1 3/4 cups powdered sugar 
3/4 cups flour 
2 ounces of bourbon whiskey (again, budget bourbon will do - but I'm from Kentucky, soooo) 
3 whole eggs 
3 egg yolks

Here is where we are going...

[[image:a7bc2.jpg]]

And here is how we get there...

Preheat your oven to 425 degrees.

[[image:a7bc3.jpg]]

Grease your souffle cups generously with butter:

[[image:a7bc4.jpg]]

Place well-greased souffle cups on the baking sheet.

[[image:a7bc5.jpg]]

Place the 10 tablespoons of butter along with the baker's chocolate in a bowl.

[[image:a7bc6.jpg]]

Put them in the microwave for two minutes to melt:

[[image:a7bc7.jpg]]

Whisk to incorporate the butter and still-melting chocolate:

[[image:a7bc8.jpg]]

When you're done you'll have a nice, creamy smooth sauce:

[[image:a7bc9.jpg]]

Add your two ounces of bourbon (about four tablespoons)...

[[image:a7bc10.jpg]]

Add your flour and sugar:

[[image:a7bc11.jpg]]

Stir this all up with a fork. It takes quite a bit of effort, and when you're done you'll have a thick, almost doughlike mud:

[[image:a7bc13.jpg]]

When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:

[[image:a7bc14.jpg]]

Dispense evenly into your souffle cups. You'll probably have more batter than you need for four cups. Don't overfill the cups:

[[image:a7bc15.jpg]]

Put them in the oven and set the timer for 14 minutes:

[[image:a7bc16.jpg]]

When they are done they will look firm around the edges and soft in the center:

[[image:a7bc17.jpg]]

Let them stand for a minute or two. You will notice that they will shrink down some:

[[image:a7bc18.jpg]]

Run a knife around the edge of the cake to loosen:

[[image:a7bc19.jpg]]

Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a classy finish.

[[image:a7bc20.jpg]]

Make absolutely certain that you serve this dish warm immediately, because it contains a gooey surprise your guests will not be expecting. The short cooking time leaves the center a molten, gooey, delicious pudding (which solidifies somewhat as it cools):

[[image:a7bc2.jpg]]
[[Category:Agentseven's Recipes]][[Category:Dessert]][[Category:Italian]]

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−	[[Category:Agentseven's Recipes]][[Category:Desserts]][[Category:Italian]] [[category:Chocolate]][[category:Alcohol]]	+	[[Category:Agentseven's Recipes]][[Category:Desserts]][[Category:Italian]] [[category:Chocolate]][[category:Alcohol]][[Category:Baking]][[Category:Cake]]

← Older revision		Revision as of 19:51, 22 July 2008
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−	[[Category:Agentseven's Recipes]][[Category:~~Dessert~~]][[Category:Italian]]	+	[[Category:Agentseven's Recipes]][[Category:Desserts]][[Category:Italian]] [[category:Chocolate]][[category:Alcohol]]

Molten Chocolate Bourbon Cake - Revision history

Drimble Wedge at 04:23, 11 October 2011

Toast at 19:51, 22 July 2008

Agent7 at 03:40, 4 May 2007