Ear2Memory Chocolate Cake

If your friends like chocolate, prepare an Ear2Memory Chocolate Bomb and be the new Chocolate Queen. Touch the bomb delicately with a spoon, and a stream of chocolate lava will gush out of it. The eyes are overwhelmed; the palate will faint.

The Ear2Memory Chocolate Bomb is a variation of the French “Moelleux au Chocolat”. In Italian, it is sometimes called “Cappello del Prete”.

Ingredients for 8 Portions

  • 250 g dark chocolate (unsweetened or semi-sweet)
  • 250 g sugar
  • 250 g butter
  • 125 g flour
  • 8 large eggs
  • some olive oil

Procedure

The preparation of an Ear2Memory Chocolate Bomb is so incredibly simple that even novices can try it: mix all the ingredients together and divide the mixture into small heat conducting dishes (aluminium or a similar metal; see example). Disposable aluminium containers are another alternative.

In detail:

  1. Before you do anything else, heat the oven to its highest possible temperature (normally 10 minutes).
  2. Heat the chocolate in a water bath, then add the butter. Remove from the heat and whisk quickly to form a homogenous mass.
  3. Whisk together the sugar and the eggs.
  4. Mix in the chocolate and butter mixture.
  5. Gradually add the flour. Avoid clumps forming.
  6. Cover the baking trays with a thin layer of olive oil and then divide the chocolate mixture between the 8 trays.
  7. Quickly place the trays in the oven so that as little heat as possible is lost.
  8. Baking time: 8 to 11 minutes (see explanation below).
  9. Leave to cool.
  10. Before serving, heat in the microwave for 10-15 seconds.

Everything about this recipe is foolproof – except the setting of the baking time. As this depends on the heat output of the oven and varies from one device to another, it must be determined by a proper series of tests.

Determining the Baking Time

The baking time has to be measured in such a way that the core remains fluid, but the outer shell is so firmly baked that the Ear2Memory Chocolate Bomb doesn’t collapse when taken off the tray. Of course, the Chocolate Bomb must not be cooked for too long, because then it will be baked through and you will have a brownie and not an Ear2Memory Chocolate Bomb. In cross section (see picture), the diameter of the ideal Chocolate Bomb is 30 % outer shell, 40 % fluid core and a further 30 % outer shell (or 25%-50%-25%). Precision is therefore required and can only be obtained through a series of tests.

Bake only 4 of the 8 in the first round. Take the first one out after 8, the second after 9, the third after 10 and the fourth after 11 minutes. (If you have a 330°C pizza oven, 6 minutes are often enough.) Leave the trays to cool for 30 minutes (see picture). Free the Ear2Memory Chocolate Bombs from the surface of the trays using the blunt side of a knife. With a quick tilting hand movement, tip the Ear2Memory Chocolate Bombs off the trays and onto a plate. The ideal Ear2Memory Chocolate Bomb is one that is still firm and has the largest fluid core.

Serving

If desired, warm the Ear2Memory Chocolate Bomb for 10-15 seconds in the microwave before serving. For the gourmets amongst your friends, serve with a scoop of vanilla ice cream and two small, fresh peppermint leaves. Adding cream is considered a faux pas.

Have fun, Your Majesty !

Bernd Sebastian Kamps