This Molten Chocolate Cake is a recipe I promised to have up earlier. I simply forgot. But, it is a long time favorite and easy.
I first met Executive Chef Eugene (Gene) Briggs of Blue in Charlotte, North Carolina, when I was interviewing chefs for Time-Warner Cable. From 2002 to 2006, I was fortunate to have my own TV show and web column, Dishing with Carolina Chefs. I interviewed Gene in 2003 after he had opened Blue for Alex Myrick. He is still there, doing a wonderful job.
Gene’s love and enthusiasm for food and being a chef radiates when you talk with him or see him in action. It is always obvious that he has the respect and admiration of his staff. The Molten Chocolate Cake was a simple finish to some delicious fare which happens to be one of Gene’s favorite comfort foods.
Blue’s Molten Chocolate Cake
1-1/2 pounds chocolate
3/4 pound butter
1/2 cup flour
6 egg yolks
3/4 cup sugar
Melt butter and chocolate over a double boiler.
Mix eggs, yolks and sugar.
Slowly add egg mixture to chocolate mixture.
Spray non-stick cup or muffin tin with non-stick spray.
Fill three-fourths with chocolate mixture.
Bake in a 450 degree preheated oven for 8 minutes.
Place in freezer for 3 minutes.
Remove from cup and serve with ice cream.
Note: You can garnish with some fresh berries if desired. When I make this, I put the ice cream on top of the cake.
I hope you enjoy this as much as we do. If you are in Charlotte, NC, be sure to visit Blue and tell Gene I said “Hello.”
206 N. College St. (GPS)
Corner of 5th & College St. Charlotte, NC 28202
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