Is it chocolate cake, or is it soufflé? However you want to categorize this dessert, these are hands down, the most delicious little pockets of chocolate heaven. They’re easier to make than you’d think, yet extremely impressive – and did we mention, wildly delicious?
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 6 servings
- 175 g / 1 cup chopped bittersweet chocolate
- 112 g / 1/2 cup Mirage margarine
- 2 large eggs, separated
- 1 large egg yolk
- 75 g / 6 tbsp granulated sugar
- 5 ml / 1 tsp vanilla
- 15 ml / 1 tbsp dark rum
- 0.5 gram / 1/4 tsp cream of tartar
- 26 g / 3 tbsp all purpose flour
- Mirage margarine and cocoa for greasing and dusting ramekins
- Preheat oven to 400℉ (200℃).
- Grease six 6 oz / 170 ml ramekins with Mirage margarine, dust with cocoa, and place on a baking sheet.
- In a medium pot bring 1 inch (2.5 centimetres) of water to a simmer. Place the chocolate and Mirage margarine in a heat proof bowl and set over the water, stirring until melted and smooth; set aside to cool.
- Place yolks, sugar, and vanilla in a medium sized bowl, and beat with an electric mixer until smooth and lightened, about 3 minutes.
- Fold cooled chocolate mixture into the yolk mixture until no streaks remain; stir in rum. Sift flour over top and fold in until no flour is visible.
- Place egg whites in a separate bowl and with an electric mixer whip until frothy. Add cream of tartar and whip to soft peaks; in two additions gently fold whites into chocolate mixture.
- Immediately divide batter equally and smooth tops with an offset spatula.
- Bake cakes until top is just barely set in the centre, 10-12 minutes. Allow to rest for 1 minute, then invert each onto a serving plate. Serve immediately.
- Molten chocolate cakes can be made up to a day in advance. Fill ramekins with freshly made batter (batter will thicken and be difficult to divide among ramekins if left too long after mixing) and cover each ramekin with plastic wrap; store in refrigerator. Bring to room temperature before baking.