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Molten Center Gooey Chocolate Cake for Convection Oven

14 oz unsalted butter
13 oz Valrohna ex-bitter 65% or other dark chocolate

14 oz powdered sugar
13 oz pastry flour

8 eggs
8 yolks

Melt chocolate and butter together. Remove from heat. Whisk in
eggs all at once, till well incorporated. Add sifted sugar and
flour all at once and whisk batter till smooth. Batter should look
like a brownie batter.

Line 16 Ekco PCA 423-30 4oz full curl utility cups with plastic
film. You can buy 8 in a pack at a grocery store, they're called
Ekco muffin cups.

Deposit batter up to the first line of the cup, about 7/8 full.
This batter does not souffle or run over.

Bake in a convection oven at 220 C / 450F for 8-10 minutes. Remove
and rest one minute, then invert onto the serving plate.

The plastic film will not melt into the cake or impart any bad
flavor. the purpose is to make the cup non-stick. This method WILL
NOT work in a standard oven. Convection Only Please. The batter
actually insulates the plastic it is in contact with and the cake
is baked just long enough to form a crust that will support the
runny unbaked center.

Also makes a good brownie in a pinch, add nuts.


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