posted by RisaG 06-11-101 6:06 PM
* 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 large pieces
3 large eggs
3 large 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.
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.