Dark, rich chocolate is just one of the reasons to try this incredible molten cake from Boudro’s. The other reason: a sprinkle of ancho chili powder in the center for a real kick! Watch the chef making this delicious dessert for yourself!
Preheat oven to 400%degF degrees. Melt chocolate and butter in a water bath. Spray and flour the molds of tin.
Ganache
When chocolate melts, remove a ¼ cup and put in a small metal bowl. Add the ancho chili powder to 1/3 cup of heavy cream then whisk this mixture into the melted chocolate until smooth. Put in the freezer until hardened…about 15 minutes.
Whip egg whites and sugar to soft peaks, add cocoa powder, 2 egg yolks. Begin to fold into melted chocolate and fold gently till all blended.
Take a small scoop (about 1 ounce) of batter in the prepared mold of tin. Add a scoop of the ganache ball on top and one more scoop of the batter on top.
Bake at 400°F for 9-10 minutes.
Sabayon Sauce
Whip egg yolk in a waterbath. Add the port and sugar, continue whipping until thick. Do not over cook the eggs.
Ingredients
Cake
- ½ lb bittersweet chocolate
- ¼ lb butter
- 3 tbsp cocoa
- 2 egg yolks
- 3 egg whites
- 5 tbsp granulated sugar
- ½ cup heavy cream
- ¼ cup ganache
- 1 tsp ancho chili powder
Sabayon sauce
- 2 egg yolks
- 2 tbsp port wine
- 3 tbsp sugar