Salted Chocolate Pudding Cakes

Yield:

Instructions

Grease four small (4-ounce) ramekins generously with butter, then set on a tray in the refrigerator while making the cakes.

In a double boiler, melt the chocolate with 6 tablespoons butter over a pan of barely simmering water, stirring often. Stir in the whiskey, then set aside to cool.

Using an electric or stand mixer, beat the sugars, eggs, and yolks together in a large bowl until the mixture is quite thick, 5 to 7 minutes. Sift the flour very gently into the egg mixture, then carefully fold it in with a spatula. Once the flour is just incorporated, gradually fold in the chocolate mixture to form a slack batter.

Remove ramekins from the refrigerator and divide the batter equally among them. Fill ramekins about two-thirds full, but stop at the halfway point to sprinkle a layer of salt in each before filling with remaining batter. Return the ramekins to the refrigerator for 30 more minutes (at this stage, you can also place them in the freezer, then bake them when ready, adding 5 minutes to the total cooking time). Preheat oven to 400°.

Remove ramekins from the refrigerator and transfer immediately to the oven. Bake until the cakes form a crust on top and pull away from the edges just a little, about 10 minutes. Remove from the oven, then invert each ramekin onto a serving plate. The cakes should drop out. If they don’t drop after a few minutes, carefully run a butter knife along the edges.

Instructions

To make the (optional) whiskey cream: In a large bowl, beat the cream until very soft peaks form, then add the confectioners’ sugar, whiskey, and salt. Beat again until medium peaks form. Serve the cakes immediately with a dollop of whiskey cream.