Molten Cake recipe - Outstanding & Simple
Mrs jfood out all day and i wanted to make a special meal for her. She always orders the chocolate molten cake when we are out for us to split so I figured, what a great way to end the meal and searched the net. Since I feel comfortable tackling any entree and am a complete thud on desserts, i needed a simple recipe that even I could not screw up.
I made the following and it was absolutely fantastic:
It took about 30 minutes to prep in the early afternoon and then into the fridge. I left the sauce in a samll sauce pan with plastic before re-heating and the cake dough in a ball mason jar. Dinner entailed a 400 degree oven so when i took out the entree i cranked to 450. After clearing the entree dishes I sent her out of the kitchen asit was a surprise. My surprise was that the "dough" had a harder consistency than i thought and i needed to "scoop" the dough into the remekins thinking to myself, "Oh great I screwed up another dessert." But i continued, placed in the oven and 15 minutes later gingerly opened the door.
Voila, it was perfect. Onto a plate, a little mint sauce and some homemade whipped cream instaed of ice cream.
A perfect dessert.
I made this recipe tonight using Valhrona Guanaja chocolate and also added some espresso powder to it. Was super simple, easy and delicious. Served it with chocolate gelato which went really well -- the whole hot and cold contrast. In the future, I think I would serve it with vanilla gelato as the cake is very intense. This will definitely be on my list of company desserts.
I much prefer the original Jean-Georges recipe (he's the one who kicked off the trend) -- much more intensely chocolatey and less cakey. The basic process is the same, it's just the proportions that are different:
4 oz. bittersweet chocolate
1/2 C. butter
2 egg yolks
1/4 C. sugar
2 tsp. flour (not a typo)
Then they cook at 450 for only six or seven minutes... until the edges are just set.
Basically, it's chocolate and butter with juuuuuust enough egg and flour to bind it. Personally, I think the recipes that turn it into a more traditional cake miss the point entirely.
I was planning on making this for Valentine's Day dinner, but was wondering if you cut the recipe down for just the two of you. If so, do you mind telling me what measurements you used. It says the recipe yields six, but there's only two of us and bellive me, I'd have no problem devouring those! Thanks.
Boy, am I glad to see this. I've been looking for an easy but delicious dessert for tomorrow. I know this is something my husband will love and I love that I can put it all together tonight. Tomorrow is going to be a busy day and I want to have a delicious but quick and easy Valentine's meal. We're having steaks and garlic buttered steamed green beans, spuds and salad. I'm going to make the mint sauce but may save it for ice cream and serve the cakes with a raspberry sauce and fresh whipped cream.
Thank you for posting this! He *loves* chocolate and will feel pampered.
I'm so glad he doesn't really cook, he's always grateful for the things I make and has no idea how simple most of what I do is! :)
Happy Valentine's Day!
jfood, that's the recipe I used too and it is divine. I didn't make the sauce, just served them with good vanilla ice cream. It's the simplest one I've found that yields excellent results. What kind of chocolate did you use? I used Lindt 70% and it was lovely. A big hit.
I used ghiradelli for both.
BTW, after eating 2 dozen pigs in the blanket during the first half of the Super Bowl, I placed three more remekins into the oven for the second half. I forgot to reheat the sauce for these and used the whipped cream only. Outstanding again. I think mint chip or vanilla ice cream is all you need for this dish.
FYI - The sauce is ready to go tonight for a mint hot fudge ice cream sundae. :-)).
So may pleasures out of so little work. Gotta love it.