| Warm, Soft Chocolate Cake - Molten Cake |
| This ambrosial minicake is absolute chocolate in two forms: a warm, molten center surrounded by a tender, protective shell. Despite its intensity, however, it has nothing of the heaviness of Mississippi Mud Pie or the ubiquitous flourless chocolate cake. Perhaps that's why it's one of the most copied desserts in American restaurants. |
| 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona 2 whole organic eggs 2 organic egg yolks 1/4 cup sugar 2 teaspoons flour, plus more for dusting |
1. In the top of a double boiler set over simmering water, heat the butter and chocolate
together until the chocolate is almost completely melted. While that's heating, beat
together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the
egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the
excess flour, then butter and flour them again. Divide the batter among the molds. (At
this point you can refrigerate the desserts until you are ready to eat, for up to several
hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the
center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one
corner of the mold; the cake will fall out onto the plate. Serve immediately.
together until the chocolate is almost completely melted. While that's heating, beat
together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the
egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the
excess flour, then butter and flour them again. Divide the batter among the molds. (At
this point you can refrigerate the desserts until you are ready to eat, for up to several
hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the
center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one
corner of the mold; the cake will fall out onto the plate. Serve immediately.
| The better the ingredients employed, the better will be the final result. |
| Desserts |
| “Dairy dumplings” (Túrógombóc) |
| Chocolate Molten Cake |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| © 2008-2010 All rights reserved ! CHEFLASZLO BT. |