Molten Chocolate Cakes with Dried Plums
Individual dried plum-studded chocolate cakes are baked a little less than usual so that the centers stay moist and gooey. Dust with powdered sugar and serve warm, with a dollop of softly whipped cream.
8 ounces bittersweet chocolate, chopped
1/3 cup unsalted butter
2 tablespoons brandy (optional)
5 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 cup (about 6 ounces) chopped dried plums
Heat oven to 400ºF. Lightly grease 8 (6-ounce) custard cups or soufflé dishes. In small saucepan, melt chocolate and butter over low heat, stirring frequently. Remove from heat; stir in brandy, if desired. Cool 10 minutes, stirring occasionally. Meanwhile, in mixer bowl, beat eggs, sugar, vanilla and salt 5 to 6 minutes or until very thick ribbon falls when beaters are lifted. Gradually add chocolate mixture and flour, mixing just until blended. Stir in dried plums. Fill custard cups evenly with batter. Bake 14 to 16 minutes or until cakes are puffed and almost set. Serve warm sprinkled with powdered sugar.
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