The Amedeo Chocolate Bomb
If your friends like chocolate, you should prepare an Amedeo Chocolate Bomb for them, and you will rise to the position of Queen of Chocolate within no time at all. Although hardly touched by the spoon, a stream of chocolate lava will gush out of the 6 cm in diameter and 4 to 5 cm high cylinder. The eyes are overwhelmed; the palate will faint.
The Amedeo Chocolate Bomb is a variation of the French "Moelleux au Chocolat". In Italian, it is sometimes called "Cioccolato del Prete" or "Cappello del Prete". See also the recipe in German and the Google translations into Spanish, French, Italian, and Portuguese.
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
The preparation of an Amedeo 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.
1. Before you do anything else, heat the oven to its highest possible temperature.
2. Heat the chocolate and butter in a water bath. 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 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 Amedeo 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 Amedeo Chocolate Bombs from the surface of the trays using the blunt side of a knife. With a quick tilting hand movement, tip the Amedeo Chocolate Bombs off the trays and onto a plate. The ideal Amedeo Chocolate Bomb is one that is still firm and has the largest fluid core.
If desired, warm the Amedeo 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.
Gloria sent us this recipe, which came from Dr. Bernd Sebastian Kamp's medical website, Amadeo.
I love molten chocolate cake, and this one seems to, well, take the cake.
Go here to convert grams to ounces.