Hot Chocolate Molten Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick unsalted butter
6-ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
¼ cup granulated sugar
Pinch of kosher salt
2 tablespoons all-purpose flour, plus extra for dusting the ramekins
12 fresh raspberries
4 scoops Vanilla Bean Ice Cream, (see recipe for Basic Ice Cream), or store-bought, (optional)
Softened butter for greasing the ramekins
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Directions: |
Directions:1). Preheat the oven to 450 degrees. 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 the bowl of an electric mixer fitted with the paddle attachment, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. Remove the bowl from the mixer and whisk the chocolate in by hand. Quickly fold the chocolate into the egg mixture along with the flour.
2). 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 un-mold. Garnish each plate with 3 raspberries and a scoop of vanilla ice cream, if desired. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
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Notes: |
Personal
Notes: It seems as though every restaurant in America offers a version of this cake created by chef Jean-Georges Vongerichten. This rich and chocolaty original is in a class by itself. Molten chocolate cakes became famous for a reason: they're cakey on the outside with a center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour.
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