Chocolate molten cakes
If you make a Christmas stencil, and use it to powder the molten chocolate cakes, this could be a perfect show stopper for your Christmas dinner.
12 tsp sugar
225 gr. good quality semisweet chocolate, chopped
3/4 cup unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour
5 tbsp sugar
Begin by buttering the ramekins. Use silicon ones for better turning upside down at serving time. Sprinkle each with 1 1/2 teaspoons sugar.
Stir chocolate and butter in heavy non aluminum saucepan over low heat until smooth.
Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour.
Divide batter among ramekins.
Preheat oven to 220 degrees C.
Place chocolate cakes on baking sheet. Bake uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.