posted by Andy 09-30-102 9:33 AM
Jean-George Vongerichten's Molten Chocolate Cake
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
pinch salt
2 tablespoons all-purpose flour
Prepare Ramekins: Preheat oven to 450°F. Butter and lightly flour six 5-ounce ramekins. Tap out the excess flour. Set ramekins on a baking sheet.
Melt Chocolate: In a double boiler, over simmering water, melt the butter with the chocolate. Whisk until smooth
Beat the Eggs: In a medium bowl, beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and pale. Quickly fold the chocolate into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for about 12 minutes or until the sides of the cakes are firm but the centers are soft. Let cakes cool in the ramekins for one minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds then unmold. Serve immediately.
(Recipe originally adapted from Food and Wine, July 1999)
Makes 6 cakes