Olive oil molten chocolate cakes
Claire Saffitz x Dessert Person · ♥ 10.8K likes · 373.4K views · 14 min video
Timestamp
Ingredients
Method
Techniques
- 255 g semi-sweet chocolate
- room temperature unsalted butter
- 3 whole whole eggs
- 6 whole egg yolks
Grease clean molds generously with room temperature butter all the way to the top.
Buttering and flouring the molds
- flour
Sprinkle a big pinch of flour into each mold, tap and rotate to coat every buttered surface, and tap out the excess.
- ¾ cup extra virgin olive oil
Combine the chocolate and olive oil and melt over a saucepan with a little water until completely smooth; set aside to cool slightly.
Melting chocolate in olive oil
- ½ cup sugar
- 1 tsp kosher salt
In a medium bowl, beat the whole eggs and yolks with the sugar and kosher salt, starting on low and increasing speed, until pale, thick, moussy and about doubled in volume, with the beater leaving a faint trail.
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
Add the vanilla extract and the flour.
Flour, vanilla and emulsifying
Stream the egg mixture into the melted chocolate and oil, beating on low just to combine so it emulsifies into a fluid, even batter; scrape the sides.
Optional make-ahead: fill the molds and chill up to 24 hours, then bring to room temperature before baking.
Making them ahead
Divide the batter evenly into the molds, about half a cup each, almost to the very top.
Filling the molds
Bake on the centre rack at a very hot temperature for about six minutes, checking at five: done when the cakes pull from the molds, are puffed and matte with shiny centres, and dry to the touch but liquid beneath.
Protecting your hand, invert a plate over each mold, flip together and lift off the mold. Serve immediately.
Unmolding and tasting