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Oozing Chocolate Cake
Serves 6
8 ounces bittersweet c hocolate
¼ pound (1 stick) unsalted butter
3 large eggs, separated
½ cup sugar
Nonstick vegetable oil cooking spray
1 pint premium vanilla ice cream (optional)
1. Melt the chocolate and butter together in the top of a double broiler over — but not touching — simmering water. Set aside to cool.
2. In a medium bowl, whisk the yolks with ¼ cup of the sugar until they are pale and light, about 5 minutes.
3. Whip the whites in a large, clean, dry bowl until they are thick and frothy, then add the remaining ¼ cup sugar and continue whipping until they form soft peaks. They should not be at all stiff or dry.
4. Fold the yolks into the melted chocolate, then fold the mixture into the whites. Cover and refrigerate for at least 1 hour or up to 2 days.
5. Preheat the oven to 400 degrees. Spray six ramekins with vegetable oil spray and fill with batter. Bake the cakes until they are set around the outside, but are still quite runny when you poke a toothpick into the center, about 15 minutes. Unmold each ramekin on a plate while still warm. Serve two small scoops of vanilla ice cream on the side of each cake.
— Recipe from Joey Altman's "Without Reservations"
Per serving: 540
— Staff analysis
