The basics for this recipe gave me the idea for the final version, Where I got it from I don't recall. Its really a soupier version of a molten lava cake that you don't have to try and flip out of the ramekin. Plop on a big scoop of coffee ice cream when done and you are in heaven.
I used Surfas Black Onyx cocoa powder as its sooooo much richer in chocolate flavor than the usual stuff at the groc. If you can't find Black Onyx, Hershey's Special Dark cocoa powder is a very close replication of what I used.
Superfine sugar dissolves easier than regular table sugar. Its worth the few extra pennies in this recipe to use it. The regular sugar doesn't dissolve completely and leaves a gritty texture. And texture is everything with this treat.
Baked Molten Fudge Cakes
- 12 T (1 1/2 sticks) butter melted
- 3 eggs
- 1 1/2 C sugar
- 1/8 t sea salt or kosher salt
- 1 1/2 t vanilla
- 1/2 t coffee extract
- 3T heaping cocoa powder
- 3T all purpose flour
- 4 12 oz ramekins
- 13X9 baking dish
- 4-5 C boiling water
- Coffee Ice Cream for garnish
Preheat oven to 325F
Melt butter and set aside to cool.
Place eggs in mixer with whisk attachment and beat on high until light lemon colored and fluffy. The eggs should fall from beater in a ribbon...about 5 minutes. Don't skimp here as this is what gives the airy texture to the final product.
Beat in sugar until dissolved. Beat in vanilla, salt and coffee extract. Reduce speed and fold in cocoa powder and flour. Pour in melted butter and stir until just mixed. Don't over-beat this last step.
Divide the batter between the 4 ramekins. Place ramekins in the 13X9 baking dish. Gently pour in boiling water until it comes up half way up the sides of the ramekins. Be careful not to splash water into the batter as it will ruin the batch.
Bake in oven 50-55 minutes until the top is crackly set. Do not bake through. Remove from oven, remove ramekins from water bath and let cool 5-10 minutes. Place ramekin on a desert plate, top with scoop of ice cream. Enjoy while warm and melty.