Molten Chocolate Cake

Those of you who read these posts know a couple of things about me.  I like to cook.  I looooove chocolate.  When I go out and it is availabe, I always dessert on molten chocolate cake, like this one from Food and Wine Magazine. (from chef Jean-Georges Vongerichten).

Molten Chocolate Cake

1 stick unsalted butter
6 oz. good quality bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tbsp. all-purpose flour

Preheat the oven to 450.  Butter and lightly flour four 6-oz. ramekins.  Tap out the excess flour and 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 and 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 for about one minute and then cover each with a dessert plate.  Carefully turn each one over, let stand for 10 seconds, then unmold.  Serve immediately.

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I like to relieve the unrelenting chocolatiness of this dish with a dollop of whipped cream, a little vanilla ice cream or, more exotically, a small scoop of coconut, raspberry or mango sorbet. 

[Illustration from Wagner-Stephens]

Comments

[Scholiast]

That just looks soooooo good...

[keewee]

To die for !!!