Jax Molten Chocolate Cake

Sometimes it is really nice to take a break from thinking up new recipes. It is also really nice when other people send you theirs. This time around, I was asked to recreate this beautiful Molten Chocolate Cake (with a truffle center) from Chef Ricky Myers of Jax Fish House in Fort Collins and pair a few beers with it. Normally when I think of Jax Fish House, I’m craving their amazing oyster happy hour. As it turns out, they are great at cooking things other than fish, too. If you need proof, this recipe is it. Though I did manage to sneak a little beer into it, I also found that it pairs perfectly with quite a few different brews. For my dessert, I decided to go with the Imperial Java Stout by Santa Fe Brewing Company and even poured a 1/4 cup into the truffle center. This beer is named after coffee but I think it gives off more smooth chocolatey vibes rather than a bitter bite. Since the cake recipe has dark chocolate – which is on the bitter side – the beer paired with it like a match made in heaven. Other great pairings include: Dragon’s Milk by New Holland Brewing (if you want to double down on the richness), Vanilla Bean Buffalo Sweat by Tallgrass Brewing (if you want to keep things on the lighter side), and Shake Chocolate Porter by Boulder Beer Company (if you’re addicted to chocolate).

What are you waiting for? It is almost Valentine’s Day which means you better get your butt to the grocery store so you can whip this chocolate goodness up for someone you love.

Molton Chocolate Cake

recipe courtesy of Chef Ricky Myers of Jax Fish House at 123 N. College Avenue in Fort Collins

serves 8 – 10

For the batter

ingredients

8 oz dark chocolate

6 oz butter

4 eggs

3.5 oz sugar

1/8 tsp salt

preparation

Place chocolate in metal or glass mixing bowl that is large enough to fit over a pot of boiling water. Stir chocolate until melted and shut off heat (keep over warm surface to keep chocolate from hardening).

In separate bowl, cream sugar, butter and salt. Whip in eggs one at a time, until frothy.

Gently fold in melted chocolate

For the truffle center

ingredients

1/2 cup cream

1/2 cup dark chocolate

preparation

Place chocolate and cream in metal or glass mixing bowl that is large enough to fit over a pot of boiling water. Stir chocolate and cream until melted.

Get this set up going:

I snuck in some beer 🙂 – a 1/4 cup to be exact

Melting…

Meltier….

Melted!

Spread on metal pan and cool in refrigerator for 1-2 hours.

I used a glass pan – it worked just fine.

Grease/Spray eight, 4 oz soufflé dishes and pour in melted batter until 3/4 full. Place 1 tablespoon cooled truffle filling into the batter (close to the center) of each soufflé dish.

My souffle dishes were way too big and it took a long time to cook. If you have the correct size, I suggest following the Chef’s suggestions: