Molten Chocolate Cake (Fondant Au Chocolat) for Mother's Day

Remember Juliette Binoche in "Chocolat" preparing all these sinfully delicious chocolates that put a whole village upside down?

I suppose you suspected it already from previous posts but I'm a confessed and convicted chocoholic.

Maybe it's a legacy from the time we lived in Switzerland, the world's top chocolate consumer.

There I learned that there are worlds within the world of chocolate.

The most common types of chocolate are dark, milk and white chocolate, depending on the proportion of coca used in the fabrication.

The quality of the cocoa beans, the way they are roasted and the quality and proportion of fat and other ingredients used in the process are crucial for flavor, aroma and price.

Of course, chocolate is rich in calories, but oh boy it's worth a try once in a while.

The good news is that chocolate, (especially dark chocolate) if consumed moderately, can be beneficially for your health, stimulates the brain, is considered an aphrodisiac and, most important of all, makes people happy.

Have you ever seen somebody eating a delicious piece of chocolate and looking depressed?

A praise to the Mayas for leaving us this fantastic legacy.

So if you are still looking  for the perfect sweet treat for Mother's Day celebration, look no further.

These mini cakes are so good; they will melt your heart.

Please don't let yourself impress by their sophisticated looks, they are actually quite easy to prepare, the whole trick lies in not overbaking them.

A crunchy rind and a delicious liquid chocolate filling at the center are heaven for chocolate lovers and they are addictive too, no rehab needed.

For the molten chocolate cakes you need:

  

100g of butter

60g of (powdered)  sugar

150g excellent quality semisweet chocolate, chopped

2 medium size eggs

2 yolks

2 spoonful of all-purpose flour

A pinch of salt

1\2 cup of whipped cream

Method:   

With a brush,grease bottom and sides of six (  FOUR 6 oz.)  standard muffin molds evenly with liquid butter and dust them with cocoa. 

Remove excess cocoa by turning them upside down. Set aside.

Preheat oven to 175 C  (400 F).

In a double boiler, melt the butter and chocolate over simmering water (water should not boil!)

the color of rich, dark choclate and melted butter

Set aside.

In a large bowl, add the eggs and the egg yolks one at a time

and beat well with an electric mixer together with the sugar

 until the mixtures is pale in color and fluffy.

Then beat in the melted chocolate and flour

  Mix well until the batter is smooth.

 Spoon into prepared cups.

Let me share a little baking secret with you: Place one small piece of choclate in the center of the muffin moldit will help to obtain the chocolate filling liquid in the center of the cakes.

 Bake 10 to 12 minutes or until edges of dessert are firm but centers are still soft. 

(Tops will be puffed.)

Let stand 2-3 minutes.

Run small knife along sides of cakes to loosen.

Invert into heat proofed dessert plates.

Dust with powdered sugar.

 and serve warm with a bit of whipped cream  (optional)   

Serves 6 p.

Enjoy!