Molten Chocolate Cake
Adapted from Gale Gand
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
3oz. Murdick's Fudge (I like to use Traverse City Black Cherry or Chocolate Peanut Butter)
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. Cut a 1/2 oz. square of Murdick's Fudge, insert into middle of batter. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates.
For more information about Murdick's Fudge Mackinac Island go to www.murdicks.com Don't forget you can order fudge anytime, even if you can't make a trip.
Demonstrated by: Pastry Chef Sarah Herman of YoChef Catering