Truly Unbelievable - Molten Chocolate Cake

[Guest guest]

I made this for my hubby's b'day today. It was truly unbelievable. So good.

So chocolate-y. Just bake it a little less than it asks - 12 minutes was

just a touch too much. The inside should be pretty runny. Like lava out of a

volcano. Mine wasn't runny enough but still quite yummy. Definitely not a

healthy indulgence but " everything in moderation " .

 

Also, I used Baker's Bittersweet chocolate because that is all I had. The

recipe called for expensive chocolate - the best you can afford. But it was

still truly orgasmic! I do not joke! That is the only word I can think of.

 

This is a true WINNER (and will be posted at Risa's Food Service on Friday

night):

 

* Exported from MasterCook *

 

Molten Chocolate Cake

 

Recipe By : Jean-Georges Vongerichten

Serving Size : 6 Preparation Time :0:00

Categories : Chocolate Cake

Dessert Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 oz bittersweet baking chocolate -- coarsely chopped

11 tbsp unsalted butter -- cut in lg pieces

3 lg eggs

3 lg egg yolks

1/4 cup white granulated sugar -- + 2 tbsp

5 tbsp unbleached all-purpose flour

 

Preheat oven to 325°F.

 

Butter and flour six 6 oz custard cups.

 

Place 5-1/2 oz of the chocolate and the butter in a metal bowl, and set it

over a pan of simmering water. Stir until melted and smooth. Cool slightly.

 

Using a stand mixer* with the whisk attachment, beat the eggs, yolks, and

sugar at medium-high speed until they are pale and thick, about 10 minutes.

 

Reduce speed, and gradually add in flour.

 

Add the chocolate mixture to the flour mixture, and continue to beat until

thick and glossy, about 5 minutes.

 

Divide half the mixture among the prepared custard cups. Divide the

remaining 2 oz of coarsely chopped chocolate among them, placing the chunks

in the very center of the chocolate mixture (there should be 1 tbsp of

chopped chocolate per custard cup). Then top with the rest of the chocolate

batter.

 

Bake until the cake is set around the edges but the center jiggles slightly

when the cup is moved, about 12 minutes. Cool slightly (no more than 5

minutes).

 

Run a sharp knife around the edges of the cups. Turn the cakes out onto

plates, and serve.

 

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NOTES : Recipe from Taste by David Rosengarten, p. 249

 

Jean-Georges Vongerichten created this cake at his first NYC restaurant,

Lafayette. It took NYC by storm.

 

Risa's notes:

 

* I used a hand-held mixer and stopped every couple of minutes to rest

hands.

 

Make sure not to over cook the cake. You want the center to be oozing.

 

Also, make sure to use the most expensive chocolate you can afford. It is

worth it.

 

RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

http://www.geocities.com/radiorlg