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How to Make Flan
Peruvian Arroz con Pollo
Molten Chocolate Cakes
molten chocolate cakes
Unsweetened baking cocoa
oz semisweet baking chocolate, chopped
cup plus 2 tablespoons butter or margarine
cups powdered sugar
cup Gold Medal™ all-purpose flour*
Additional powdered sugar, if desired
Sugared kumquats, if desired
Heat oven to 450°F. Grease bottoms and sides of 6 (6-ounce) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
In large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.
Be sure to grease the custard cups with shortening, dust the cups with cocoa and bake the cakes at the correct oven temperature for the right time. These steps are critical to the success of this recipe. If the centers are too cakelike in texture, bake a few minutes less the next time; if they’re too soft, bake a minute or two longer.
To make ahead, pour the batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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