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Molten chocolate tarts

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Ingredients

  • 16 tablespoon unsalted butter, plus a little, soft butter, for buttering the molds
  • 8 ounce bittersweet chocolate, preferably valrhona
  • 4 ounce large eggs
  • 4 ounce large egg yolks
  • 1/2 cup sugar
  • 4 teaspoon all-purpose flour, plus a little more for dusting

Preparation

Baking Directions:

Butter and lightly flour nine ½-cup capacity tart molds.

Tap out all the excess flour.

  Cut up the butter and break up the chocolate.

Place both in a 1-quart Pyrex measure.

Set aside.

Using an electric hand mixer, combine the eggs, egg yolks and sugar and beat until thick and light.

Cook the butter and chocolate in the microwave oven for 2 minutes and 10 seconds at 50 percent power.

Stir the nearly melted chocolate with the butter until smooth.

Pour into the egg mixture, then quickly beat in the flour, just until combined.

Divide the batter among the molds.

(At this point you can refrigerate the desserts until you are ready to eat, or for up to several hours.

Bring them back to room temperature before cooking.)

Preheat the oven to 450 degrees.

Place the molds on a baking sheet and bake for 6 to 7 minutes.

The centers will still be quite soft, but the sides will be set.

Invert each mold onto a place and let sit for about 10 seconds.

Unmold by lifting up one corner of the mold.

The cake will fall out onto the plate.

Serve immediately.