Part III: Molten Chocolate Cakes
OK, last post invoking my friend Andrew Zimmern’s name, I swear (thanks to AZ for letting me borrow a bit of his burnish – I might just subliminally throw his name into my blog whenever I need a little infusion of attention since people jump all over it). But seriously, I had to include a post about these Molten Chocolate Cakes, recipe courtesy of Andrew, because they’re so good you’ll want to make them at 10 am and eat them mid-morning. Like I just did. (For the blog, obviously, otherwise I’d never do that…)
I should mention, as Andrew did, that the recipe is his via Jean-Georges Vongerichten, who taught it to him a decade ago. Melted chocolate and butter, beaten eggs and sugar, combined and baked and poof! In less than 30 minutes (yep, that easy), you too can be licking your plate…er ramekin…clean of warm, gooey, chocolate cake so deadly, your dog might think you’re calling him with your moaning. (Sorry Louis.)
You could even make them for dessert.
Molten Chocolate Cakes
Andrew Zimmern via Jean-Georges Vongerichten
Serves 8 as a dessert
(Stephanie’s note: recipe halves nicely)
2 sticks sweet butter, plus some for greasing the molds
8 ounces artisan bittersweet chocolate
4 egg yolks
1/2 cup sugar
2 T flour, plus some for the molds
Butter and flour 8 four-ounce ramekins or oven proof molds, be sure all interior surface area is covered. Cakes will stick wherever you miss so be thorough. Place chocolate and butter in a slow double boiler and melt to combine. Whip eggs, egg yolks and sugar until light and thick. Beat egg mixture into chocolate mixture. Whisk in the flour. Pour batter into molds and bake in a preheated 450 degree oven for 10-11minutes or until set. Cakes will have risen an inch or so. Cakes should barely hold together, holding their molten chocolate center. Un-mold and serve with sweetened whipped cream or vanilla ice cream.
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