Anyone have a good chocolate cake recipe?

Molten Chocolate Cake - Adapted from the Ritz Carlton

Cakes like these have been a popular trend in restaurants for several years now. The reality is; they are not hard to make! As proof, this recipe was adapted to be easily made by college juniors and seniors in a restaurant management class at Cornell University. If they can do it, you’ll be making these for all of your upcoming dinner parties!

Ingredients:

5 ½ oz Bittersweet Chocolate

5 ½ oz Butter
3 Eggs
3 Egg Yolks
3 oz Granulated Sugar
1 oz Flour

Procedure:

Measure ingredients by weight. Melt Chocolate and butter together in the microwave, stirring every 15 seconds, until smooth. Cool. Whip Eggs, yolks and sugar to ribbon stage. (As the eggs are whipped, they will lighten in color

and get thicker. The ribbon stage is achieved when the egg mixture leaves trails in the bowl that do not disappear quickly.) Fold eggs into chocolate. Fold in flour. (Sift flour into batter slowly to minimize lumps.) Chill.

Spray baking rings well with pan spray. (I prefer to use 3-inch cake rings, but ramekins or cupcake tins will work just as well.) Fill halfway. (Using an ice cream scoop will maintain consistency.) Bake at 350ºF for 5 minutes. Rotate pan 180 degrees and bake for 5 minutes longer. Center will still be soft & liquid.

Drizzle plates with chocolate syrup or warm hot fudge. Place cake in center of plate and top with a scoop of ice cream. Relax and enjoy with Nicholson Ranch Las Madres Syrah or Los Carneros Merlot!
Serves 8

There's this cake from the River Cafe, where Jamie Olliver started out. It looks pretty mundane, but it is a dynamite (look at the ingredients). I only make it on very special occasions, and call the dentist in advance

You need:
675g dark chocolate (70% cocoa)
450g unsalted butter
10 eggs
675g caster sugar
Crème fraiche, to serve

Method:

Preheat oven to 160 degrees C. Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.

Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume.

Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of crème fraiche.

210 gram Butter

200 gram Chocolate (best if 70%)

2 decilitre Sugar (best if raw sugar)

2 tablespoon Wheat Flour

5 Eggs, (separate whites from yolk)

Warm up the oven up to 180°C (356°F) Melt together butter and chocolate in a bowl over a water bath at light heat. Stir well together. Take the blend of the heat, and add sugar and wheat flour. Add yolk, one at a time, be careful that the chocolate blend is not to hot when that is done. Stiff whip the eggwhite and then combine them, first  a small dosage, let it assimilate, and then the rest of the eggwhite. Mix together gently. Pour the blend into a baking form which should be about 24 cm (9.4 inch) diameter. Put in the preheated oven let bake for 30 minutes. And serve lukewarm with, for example, whipped cream, créme fraiche, or ice cream.

enjoy

Oh my does that molten chocolate cake look fantastic.  Does it really look like that when finished?