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Lark Creek Melting Fudge Cakes
Source: As demonstrated on Midday About the Bay by Chef Sharon Nahm of Lark Creek in San Mateo, California.Yield: 4 individual cakes4 ounces bittersweet chocolate3 ounces unsalted butter
1 1/2 tablespoons cornstarch
5 ounces granulated sugar
2 eggs
2 egg yolks
1 teaspoon Grand MarnierMelt the chocolate and butter in a double boiler over simmering water until the mixture is smooth.Meanwhile, in a separate bowl whisk together the cornstarch and the sugar to remove any clumps. Once all the chocolate and butter mixture is melted, whisk in the cornstarch/sugar into the chocolate mix until smooth. Then add in the rest of the ingredients into the chocolate mix and whisk until smooth.Using individual 4 ounce ramekins, butter and flour them twice to ensure a good coating. Pour the cake batter into these ramekins so that they are 3/4 full, and bake in preheated oven at 375 degrees F for approximately 15-18 minutes. The top of the cake should be cracked and the center should be still moist and slightly wet.Let cake cool for about a minute or two, then unmold onto serving plates and serve with your favorite ice cream or whipped cream.
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