Monday, April 27, 2015
Bobby Flay's Warm Chocolate Cakes With Dulce De Leche
8 T unsalted butter
1 T flour, plus more for the ramekins
4 oz bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
1/4 c sugar
2 large egg whites
Dulce de Leche (recipe is in the book, or buy storebought and use 1 T per ramekin)
Preheat the oven to 425 degrees. Grease and flour the ramekins (we made 7 of them), and refrigerate to set the flour.
Melt the butter and chocolate in the microwave or in a double boiler. Let cool slightly when the chocolate is completely melted.
Beat together the egg yolks, the whole eggs, and the sugar. Add the melted chocolate mixture and beat to combine. Mix in the 1 T flour, then set aside. Beat the egg whites on medium speed until soft peaks form. Fold them into the chocolate mixture.
Fill each ramekin half way full with the batter, then place 1 heaping T of the dulce de leche in the center and then fill the ramekin the rest of the way.
Place the ramekins on a cookie sheet, and bake until the sides have set but the centers remain soft. Run a knife around the perimeter of the cakes and invert onto a plate. Serve with ice cream, hot fudge and more dulce de leche if desired.