I made this recently, and it is wonderful. Use the best chocolate you can afford.
Dec 29, 2010
Molten Chocolate Cakes
Intensely chocolatey with a molten truffle chocolate center, these small cakes are based on chef Jean-Georges Vongerichten's signature dessert.
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Credit: Maxime Iattoni
ingredients
2 oz. semisweet chocolate, finely chopped1 tbsp. dark rum
3 tbsp. heavy cream
8 tbsp. unsalted butter, plus more for greasing
¼ cup flour, plus more for dusting
6 oz. bittersweet chocolate
½ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
3 eggs
Confectioners' sugar
instructions
1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.2. Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
3. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.
Ratings & Reviews (3)
This sounds so wonderful as well as the other recipes I've seen on this Saveur. Love it. But can you include nutritional information on each recipe this would be so helpful for the people that care are calories/diabetic/allergic counters. Thank you
Very good, but word of advice: be careful with the rum, because the alcohol won't let the chocolate and cream "freeze".
Molten Chocolate Cakes
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