Molten Chocolate Cake in Ramekin Bowl

Cake in Ramekin Bowl

Molten Chocolate Cake

Cake in ramekins bowl with Strawberry crush topping
Got the inspiration to make molten chocolate cake after buying Ramekin bowl from Adams store, Shivaji Nagar, Bangalore. I desperately searching for Ramekin bowl in many stores like Jamals M.G Road, Arihant Plaza at Commercial Street and few other shops in B'lore. Finally got the Remekin bowl at Adams, Bangalore. Adams has a treasure trove of baking goodies and items for anyone who is looking for baking related stuff. I feel the choice is great, thought prices are higher compared to IBCA, Mission Road, Bangalore.

From here I picked a lot of baking stuffs for my next class in Trivandrum. Check out this post for baking supplies in Bangalore. Also check out these blog post by Sumarowjee, Mekala Ashokkumar for detailed list of shops selling Baking products / supplies in Bangalore.

New Adventure with Molten Chocolate Cake
As the popular quote goes, 'There's always a first time for everything', so here's my first cake in Ramekin bowl.

Molten Chocolate Cakes Recipe

(Adapted from Joy of baking)

• 1/2 cup unsalted butter, cut into pieces
• 170 grams semi-sweet or bittersweet chocolate, finely chopped
• 3 large eggs, separated
• 1/3 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon cream of tartar
• 1 tablespoon granulated white sugar

Method:

1. Preheat oven to 200 degrees.Butter ramekins or custard cups and dust the insides with granulated white sugar.
2. Double boil the chocolate and add butter and and set aside.
3. In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
4. In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
5. Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Place a dollop of  vanilla ice cream on top of each warm cake with Strawberry crush topping.

Enjoy the Valentines day!!!