For our last Valentine’s Day dessert we present Molten Chocolate Cake. Delicious, elegant and very simple to prepare, these warm delights have soft cake on the outside and oozing molten middles. In about 30 minutes you can be eating one (or several!) of these decadent treats.
This recipe, as presented by Food & Wine, is the original version created by master chef Jean-Georges Vongerichten. The only modification we made is dusting the ramekins with cocoa powder rather than flour. When using this method the finished cakes have no residual white flour sticking around…they are full on chocolate!
Wishing you a Happy – and sweet – Valentine’s Day!
MOLTEN CHOCOLATE CAKE
Four 6-ounce custard cups or ramekins
Double boiler (If you don’t have one, use a heat proof bowl over a pan of simmering water)
Mixer with whisk attachment
1 stick (4 ounces) unsalted butter
6 ounces bittersweet or semi-sweet chocolate
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450°. Butter the ramekins or custard cups and lightly dust with cocoa powder. Tap out the excess.
Set prepared cups on a baking sheet.
In a double boiler, over simmering water, slowly melt the butter with the chocolate.
In a medium bowl, beat the eggs, 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.
Berries, ice cream, and whipped cream are great accompaniments. A glass of pink Champagne or Prosecco wouldn’t be too bad either!