Wednesday, May 11, 2011

Molten Chocolate Cake

I've been slow about posting lately because life has been so busy, but to make up for it, I have a delicious recipe to share.  One that is fast, easy to make, and delicious.  Did I mention that it's chocolate?  Or more specifically, molten chocolate cake.

That's right.  I know how to apologize properly.  Seriously.  Wait till you taste this.  But since you can't taste it until you finishing reading this and make it for yourself, you can judge how delicious it was by how quickly it was demolished by my family.

This is where I also should tell you that I am the only person in my family who actually likes dark chocolate.  From the speed at which this molten chocolate cake was consumed, I think it was a success.

I have actually had this recipe on my hands for a while now, but I never got around to making it.  For one thing, my place in New Jersey didn't have ramekins.  I briefly considered bringing them up just so that I could make these, but this recipe also requires a scale, and a hand mixer, both of which I was also lacking.  It is difficult to live in such barbaric conditions, but such conditions are what I need to make sure that I stay focused on my studies and stay out of the kitchen and away from the oven.  The apartment that I'm moving into in August will be better supplied with baking equipment, however, since this will be more of a permanent move.  The point I'm getting at though is that I made a mistake in waiting so long.  If you've never made molten chocolate cake before, get started now.  It's not difficult and it's absolutely delicious, even before it's baked.  (Not that I recommending you eat the batter, because there are health issues concerning raw eggs and flour, but should some of this batter accidentally fall into your mouth, it is wonderful.)

The recipe I used was Jean George's recipe, which I sought out after eating his delicious dessert at JoJo's in January.  It is very easy to make, doesn't require any special ingredients, and bakes fairly quickly.  You can also make the batter ahead of time, chill it, and pop it in the oven when you're ready for it, which makes it very convenient, since molten chocolate cakes should be served fairly soon after they are done baking.

This molten chocolate cake is rich and, as expected, very chocolate-y, but I don't think it tips over that thin line of being too rich, or worse yet, being heavy.  It isn't complex in flavor, but it is incredibly satisfying, and a great dessert to whip up if you don't have much time but are feeling a little fancy.

We happened to have one extra molten chocolate cake after the other three were consumed, and I covered that ramekin with plastic wrap and left it in the fridge.  The next day, I ate it cold.  It was still delicious.  It didn't run in that "lava" or "molten" way that the hot cake did, but it had a great texture, like a half-chocolate-cake, half-chocolate-mousse dessert.  And anyone who knows me knows how much I enjoy chocolate mousse.  Yum!  The pictures below are the molten chocolate cake on Day 2.

Jean George's molten chocolate cakes 
adapted, serves 4

100g unsalted butter, cut into pieces
100 g bittersweet chocolate
2 large egg yolks
2 large eggs
4 tbsp sugar
1 tsp vanilla sugar
1/4 tsp salt
20 g flour

Melt the butter and chocolate together.  Add the salt to the chocolate mixture.
Place egg yolks and eggs in bowl and whisk on medium speed until frothy.
Add in the sugar and vanilla sugar and whisk on medium high until mixture has tripled in volume.
Add chocolate mixture to eggs and whisk until well combined.
Sift the flour over the mixture and fold in with a whisk until combined.
Butter four 4-oz ramekins and flour lightly. Place on a baking sheet.
Divide the batter evenly among prepared ramekins. Cover with plastic wrap and refrigerate until ready to bake (up to 8 hours in advance).
Take the cakes out of the refrigerator and bring to room temperature. Heat oven to 475 F.
Bake the cakes for 8-9 minutes, until sides and tops are set. The centers should still be soft but the surface should be jiggly, not fully liquid.
Allow to cool on the pan briefly for one minute, then run a thin knife around the edge of the cake to loosen it.  Invert the ramekin onto a dessert plate to unmold it.

Optional: serve with lightly sweetened whipped cream or fresh berries.

1 comment:

  1. Can you make this again?! (I just commented but I couldn't tell if it went through)