Almost everyone has tried one of these at least once in their life. Most American restaurants carry these molten treasures, and most mouths water at the mere sight of it on any menu.
I was staying with family at my Aunt's house in the Hamptons (gorgeous place!) and I was designated as the head chef on evening. I had chosen to use this classic for the dessert. It couldn't be too hard, right? It wasn't until I found a recipe, read the reviews, and saw all the steps involved that I became anxious.
The dinner was AMAZING!!! Pistachio crusted sea bass, watermelon feta salad, and roasted garlic to spread on a baguette. It was then time to take on the baking challenge. Needless to say, it was WELL worth the effort. The result was a velvety cake with a gooey center that was OH SO GOOD! The recipe I used was from Food & Wine Magazine by the "founding father" of this perfect tradition, Jean-Georges Vongerichten. I made 1 1/2 of the recipe to have 6 chocolate cakes rather than just 4 (next time I might as well double as they were devoured in seconds).
Molten Chocolate Cakes
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Preheat the oven to 450ï¿½. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.