Ooh La La French Molten Cake
Excerpted from Mollie Katzen’s Chocolate Eclipse
Don’t be put off by the fancy name of this cake - it’s the easiest thing I’ve ever made and took literally 15 mins to assemble. I served it for my mother-in-law’s birthday dinner and wish I had a fancier 9x13 baking dish. I used a glass lasagne pan so even if it didn’t look great - it was beyond outstanding. Basically it’s a moist and fudgy chocolate cake.
I served it with a choice of coconut sorbet or vanilla gelato.
HOW TO MAKE IT
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan
- Melt the butter and chocolate together
- In a separate saucepan, heat buttermilk or kefir gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat, and combine with chocolate mixture and vanilla.
- In a large mixing bowl combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands, if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible. Stir in chocolate chips
- Pour in the wet ingredients, and stir until well combined. Spread into the prepared pan.
- Combine the remaining 1 1/4 cups brown sugar with the unsweetened cocoa in a small bowl. Sprinkle this mixture as evenly as possible over the top of the batter.
- Pour the boiling water on top of everything in the pan. It will look terrible, and you will not believe you are actually doing this, but try to persevere.
- Place immediately in the preheated oven. Bake for 30 to 40 minutes, or until the center is firm to the touch.
- Cool for at least 15 minutes before serving. Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature (best after about 2 hours)
- 2 tablespoons butter
- 2 ounces unsweetened chocolate (Ghirardelli or Guittard)
- 2 cups buttermilk or kefir (I used nonfat plain kefir)
- 1 teaspoon vanilla extract
- 2 1/2 cups unbleached all-purpose flour
- 2 1/4 cups brown sugar (If you use Dominos this is a 16-ounce box - just be sure to follow the directions below because you’re not using all of the brown sugar at once)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (Ghirardelli or Guittard)
- 1/2 cup plus 2 tablespoons unsweetened cocoa (Ghirardelli or Guittard or Droste)
- 2 1/2 cups boiling water