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Credit: Maxime IattoniMAKES 6 INDIVIDUAL CAKES
ingredients2 oz. semisweet chocolate, finely chopped
1 tbsp. dark rum
3 tbsp. heavy cream
8 tbsp. unsalted butter, plus more for greasing
¼ cup flour, plus more for dusting
6 oz. bittersweet chocolate
½ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
instructions1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.
2. Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
3. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.