When my sister visits from Maine, we tend to go on an eating tour of Seattle– so far this visit we’ve been to Lola, Pie, Top Pot Doughnuts, Theo Chocolate and Bluebird Microcreamery. (Makes me a little dizzy to think of so much sugar, but hey, I’m on vacation too!) Friday night, with ingredients from the latter two destinations, we made molten cakes to eat with salted caramel ice cream– a decadent treat. The flavor of the Theo chocolate in the cakes was dark and rich, more prominent than I expected and everything I had hoped for it to be. Though I am usually all about substitutions and improvising with ingredients you have on hand, I highly encourage you to find and use the Theo bars we used for these cakes; the combination of bright orange with the subtle texture and flavor of coconut was divine against the backdrop of dark chocolate. Theo bars are sold in many Whole Foods across the country and in the easy-to-navigate online store, if you’re outside of Seattle. WA residents, it’s a real treat to head to the retail store in Fremont to stock up– there are SAMPLES.
Molten Cakes with Theo Chocolate
- 8 T. unsalted butter, plus more for the ramekins
- One 3 oz. 70% dark chocolate bar with orange
- One 3 oz. 70% dark chocolate bar with coconut
- 3 large eggs
- 1/4 c. sugar, plus more for the ramekins
- pinch of salt
- 2 T. flour
Preheat the oven to 425 degrees. Generously butter three or four ramekins and then sprinkle about 1 tsp. of sugar into each; turn until the sugar coats the inside of each ramekin and shake off any excess.
In a large glass bowl set over simmering water, break the chocolate bars into small pieces and melt them with the butter. In a separate mixing bowl, whip the eggs (I did it by hand, but you could use a mixer) until light and frothy; mix in the sugar and salt. When the chocolate mixture is melted, add the flour to the eggs and then stream in the chocolate slowly, whisking constantly, just until the flour and chocolate are incorporated into the eggs. Divide the cake batter between your prepared ramekins and bake for about 12 mins.; you want the top to be set and the sides to be starting to pull away from the ramekins. Allow the cakes to cool in the ramekins for just a few minutes and then run a knife around each cake and invert them onto a plate to serve. Sprinkle the tops with powdered sugar or serve with whipped cream or ice cream; we highly recommend Bluebird Microcreamery’s Salted Caramel.