ScarlettIndividual Molten Chocolate Cakes
September 18th 2008 07:03
Individual Molten Chocolate Cakes
About molten chocolate cake
This dish is really delicious just as it is; you can simply unmold the cakes onto plates, serve with no sauce, no garnish, and create all the sauce and visual excitement you need by plunging the fork into the center of the cakes.
INGREDIENTS
Serves 6
7½ oz imported bittersweet chocolate, preferably El Rey or Valrhona, coarsely chopped
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
¼ cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted
For saucing and garnishing
crème anglaise
bittersweet chocolate as required
butter
1. Preheat the oven to 325ºF.
2. Butter and flour six 6-oz custard cups.
3. Place 5½ 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.
4. Using a standing electric mixer with the whisk attachment, beat the eggs, yolks, and sugar at medium-high speed until they are pale and thick, about 10 minutes.
5. Reduce the speed, and gradually mix in the flour.
6. Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
7. Divide half the mixture among the prepared custard cups.
8. 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 about 1 tablespoon of chopped chocolate per custard cup).
9. Then top with the rest of the chocolate batter.
10. 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).
11. Spread some crème anglaise on each plate, then melt some chocolate with a little butter in a saucepan and pour it into a pastry tube.
12. Then starting at the center of the plates, “draw” four or five concentric circles with thin streams of chocolate emanating out to the edge of each plate.
13. Next, using a toothpick, draw lines from the center to the edge, dragging the chocolate through the crème anglaise to form a spiderweb pattern.
14. Run a sharp knife around the edges of the cups. Turn the cakes out onto plates.
15. Serve.
**From “David Rosengarten TASTE” **
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