Mother’s Day is Sunday, May 9, and you can bet the mom in your life will enjoy this recipe for Molten Chocolate Cake, straight from the new Big Green Egg Cookbook.
Here are three excellent reasons you should be thinking “Molten Chocolate Cake” this week:
- It gives you a good excuse to use your Big Green Egg®.
- You can gift Mom with the cake AND her own copy of the Big Green Egg Cookbook (for sale at our five Rich’s locations)
- You can enter to win a Big Green Egg Cookbook by submitting your favorite, original EGG recipe to our Facebook contest (we’ll announce the winner on Mother’s Day). Contest details immediately follow the recipe.
Molten Chocolate Cake
By Andy Husbands
Andy Husbands’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.
- Plate Setter
- 10 (8-ounce) glass or metal baking cups
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 450ºF.
Granulated sugar for dusting (about 1 cup)
1 cup unsalted butter
3⁄4 cup plus 2 tablespoons bittersweet chocolate chips
4 large eggs
4 large egg yolks
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2⁄3 cup all-purpose flour
2 cups heavy cream, whipped
Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stovetop over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.
Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed for 3 to 4 minutes, until light and ribbony.
Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute, or until just incorporated.
Fill each baking cup three-quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.
Place the cups on the Plate Setter and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.
Immediately turn out onto individual plates and serve with whipped cream.
—From Big Green Egg Cookbook, Andrews McMeel Publishing. Reprinted with permission.
Enter our Big Green Egg Recipe Contest on Facebook
- "Like" Rich's Facebook page: http://www.facebook.com/Richsforthehome
- Type your favorite, original EGG recipe on our Facebook discussion board: http://www.facebook.com/topic.php?uid=66670019700&topic=17401
The winner will receive the hot-off-the-press Big Green Egg Cookbook! We'll announce the winner on our Facebook page on Mother's Day, Sunday May 9.
Plus, we'll print the winning recipe right here on our blog, http://www.richshomeblog.com.
Tell all your EGGhead friends to enter now — this contest lasts only one week!
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