Perfect for the holidays: A to-die-for Molten Chocolate Cake that will even impress your mother-in-law by Local Check Ricky Myers of Jax Fish House & Oyster Bar
Jax Molten Chocolate Cake
  Molten Chocolate Cake recipe courtesy of Chef Ricky Myers of Jax Fish House & Oyster Bar at 123 N. College Avenue in Fort Collins serves 8 - 10 For the batter Ingredients
  • 8 oz dark chocolate
  • 6 oz butter
  • 4 eggs
  • 3.5 oz sugar
  • 1/8 tsp salt
Preparation Place chocolate in metal or glass mixing bowl that is large enough to fit over a pot of boiling water. Stir chocolate until melted and shut off heat (keep over warm surface to keep chocolate from hardening). In separate bowl, cream sugar, butter and salt. Whip in eggs one at a time, until frothy. Gently fold in melted chocolate For the truffle center Ingredients
  • 1/2 cup cream
  • 1/2 cup dark chocolate
Preparation Place chocolate and cream in metal or glass mixing bowl that is large enough to fit over a pot of boiling water. Stir chocolate and cream until melted. Spread on metal pan and cool in refrigerator for 1-2 hours. Grease/Spray eight, 4 oz soufflé dishes and pour in melted batter until 3/4 full. Place 1 tablespoon cooled truffle filling into the batter (close to the center) of each soufflé dish. Bake in oven on center rack at 375 degrees for 7-10 minutes. Allow to cool 4-5 minutes before serving. Top with your favorite sauce or ice cream, pair with your favorite dark beer, and enjoy.
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