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Molten Chocolate Cake - from Jean-Georges Vongerichten
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Here's the recipe for Chef Jean-Georges Vongerichten's popular molten chocolate cake.
It's also available at his restaurant, Market, inside the Buckhead W hotel.
Hands on time: 15 minutes Total time: 25 minutes Serves: 6
Ingredients:
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1 cup (8 3/4 ounces) coarsely chopped Valrhona 66% Chocolate (or a good quality dark chocolate)
1 cup unsalted butter
5 egg yolks
5 whole eggs
2/3 cup granulated sugar
2 1/2 cups all-purpose flour
Instructions:
Preheat over to 350 degrees.
Butter and lightly flour six 3/4-cup nonstick brioche molds; keep cool.
Melt the butter and chocolate together over a double boiler. Set aside. Using a mixer, whip the yolks, eggs and sugar until fluffy. Slowly add the flour, then chocolate mixture. Beat for 1 minute, scraping down until incorporated. Fill brioche molds 3/4 full. Bake for 5 to 6 minutes. Invert onto plates and serve.
Note: These cakes can be made in advance and kept refrigerated. Let them come to room temperature before baking.
Butter and lightly flour six 3/4-cup nonstick brioche molds; keep cool.
Melt the butter and chocolate together over a double boiler. Set aside. Using a mixer, whip the yolks, eggs and sugar until fluffy. Slowly add the flour, then chocolate mixture. Beat for 1 minute, scraping down until incorporated. Fill brioche molds 3/4 full. Bake for 5 to 6 minutes. Invert onto plates and serve.
Note: These cakes can be made in advance and kept refrigerated. Let them come to room temperature before baking.
Nutrition:
Per serving: 848 calories (percent of calories from fat, 53), 15 grams protein, 88 grams carbohydrates, 4 grams fiber, 52 grams fat (22 grams saturated), 416 milligrams cholesterol, 62 milligrams sodium.
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