Molten Chocolate Cake, Jean Georges and other versions?
Anyone try to make different versions of the Molten Chocolate Cake? Jean Georges only uses 2 teaspoons of Flour while some recipes use a lot more. What does the added flour do to the cake?
Also some recipes fold the egg mixture with the melted chocolate, while other recipes just whisk everything together. Does it make a difference?
I love Paula Deen's recipe from food network because it's sooo easy and can be made the day before and cooked off for 15 minutes while everyone's food is digesting. The question I would like to post is:
Has anyone ever tried to make a large molten lava cake using this recipe or a similar one?
It's one of my favs and would love to be able to take it to family gatherings. Let's face it there's no wow factor showing up with a bunch of ramekins.
I'm reporting back. I made Brian Boitano's version of Molten Chocolate Cake. After I took it out of the oven, my first thought was I don't want to make this again.... But then my family and guests ate it, and I'm afraid I have a hit on my hands.
Pros: It's delicious. Moist cake with runny chocolate filling.
Cons: It's time consuming to make.
I made it exactly as Brian wrote it, except substituted vanilla for almond extract (hubby does not like nuts or nut flavor). Also, it is not clear if regular or superfine sugar is called for, so I went with superfine. I used Ghiradelli semisweet chocolate from the grocery store, flavor was excellent. It may be even better with more expensive stuff, but the flavor with the Ghiradelli was as rich as one could want.
The recipe takes time for the ganache to harden (I stuck it in the freezer for about 15 minutes), and the melted butter/chocolate to cool (room temp. on the countertop, not fridge). You could make the ganache a day ahead.
After mixing the batter, I plopped the balls of ganache in and then covered and chilled for about 20 minutes before baking, to time it right for dessert. Recipe says cook for 10 to 12 minutes. I cooked the cakes for about 16 minutes.
Plating: Ran a knife along the sides of the ramekins, flipped onto a plate, and then let the cakes rest for a minute before pulling ramekin off. The cakes came out fine. The only thing is the butter and sugar on the bottom of the ramekin form a ring on top of the cake, which is no big deal. I dotted each plate with raspberry sauce to garnish.
Very delicious, rich, chocolatey with a liquid center. Also tastes good cold.
But it takes time, and not so sure I will do this again unless for a special occasion. My son, who normally passes on all things chocolate, even liked it - a lot. That's saying something. So I am guessing I will be asked to make this again.
I'm also a fan of a recipe posted over at the Food Network, the David Rosengarden one from 12ish years ago. I think I've been making these little cakes for dinner parties for ten years or so, and they turn out perfect every time and can be made hours ahead and baked at the last minute.
This is the recipe I use every time. I do like to dust the ramekins with cocoa powder instead of flour though. It's based on a recipe I found from Rocco Dispirito
Molten Chocolate Cakes
4 oz. semisweet chocolate
½ c. unsalted butter, plus more for ramekins
2 egg yolks
¼ c. flour, plus more for ramekins
¼ c. plus 1 Tbsp. sugar
¼ tsp. salt
Preheat oven to 375°.
Melt butter and chocolate together in microwave. Stir to blend and allow to cool.
In a mixing bowl, whisk the eggs and egg yolks together. Add the flour and sugar and mix just until well blended. You want to beat in as little air as possible. When chocolate mixture is cooled, add it to the egg mixture with a whisk, again being careful not to overmix.
Butter and flour 4 individual ½-cup ramekins, tapping afterward to remove excess flour. Divide batter evenly among ramekins.
Place ramekins in middle rack of oven and set the timer for 9 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken and toothpick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if needed.
Remove ramekins from oven and let stand 1 minute. Run a knife around the inner wall of each ramekin, cover with a small plate and quickly invert, turning cake out onto plate.
I've used a few different recipes. In my experience, the amount of flour determines how "cakey" it is -- the less flour, the more of a truffle texture. More flour makes it closer to a brownie texture.
I haven't noticed a difference with combining the ingredients in different ways.
I love this version my Marcel Desaulniers. You make a ganache truffle and put it inside each cake, and it melts when the cake cooks. The only change I make is the addition of 1/2 teas. vanilla extract to the batter. It is quite easy to put together if you make the truffles in advance since you don't separate the eggs and beat the whites separately. The textural contrast between the cake and the melted truffle is really nice.
Yay!! I've been looking for this recipe, off and on,for years; trying my own versions with mixed success. He was making those cakes before they became so trendy, before the internet really. To me this is much more preferable to the other versions which are mostly just undercooked batter. Not that I don't love me some batter, but this is just several notches above if you ask me. Thanks
Your quite welcome. We just love these, and so do the friends that I've shared the recipe with. I agree, the soft batter style is tasty, but the melted ganache/truffle center in this version is even more decadent. Served with raspberry puree and either creme anglaise or unsweetened whipped cream you can't beat it, although they're great on their own, too.
Interesting question. I don't know the answer, because I've only baked one type -- the Nigella Lawson "Molten Chocolate Babycakes." Great recipe -- excellent, delicious and easy. And was written about extensively on this board a couple of years ago, so worth searching the archives.
I haven't made this too many times, but having indulged in several different ones at fine restaurants, I think different recipes result in cakes with different textures... some will be lighter, others denser.
I like the sound of this recipe from What Would Brian Boitano Make? I might make it soon: