What’s For Dinner?
Bacchanalia's Warm Valrhona Chocolate Cake
(First star is lowest, fourth star is highest)
2002 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In the From the Menu of ... feature, Jeanne Besser, who fulfills readers' requests for restaurant recipes and tests them, called Bacchanalia's signature dessert "a chocolate lover's dream. Mini chocolate cakes burst with an eruption of chocolate ooze. It's the ultimate gooey treat."
From the menu of . . . Bacchanalia
1198 Howell Mill Road, Atlanta
Q: Is it possible to get the recipe for Bacchanalia's Valrhona chocolate cake, and all the gush-centered secrets that it holds? It is to die for.
-- Mrs. Fran Jackson, Marietta
A: This signature dessert is a chocolate lover's dream. Mini chocolate cakes burst with an eruption of chocolate ooze. As in most professional kitchens, ingredients are measured out in weight. Here are the closest standard measures. Serve with a scoop of vanilla ice cream.
Hands on time: 10 minutes Total time: 18 minutes Serves: 6
6 ounces (1 1/2 sticks) butter
8 3/4 ounces Valrhona chocolate or extra-bitter chocolate, coarsely chopped
3 whole eggs
3 egg yolks
2 3/4 ounces ( 1/3 cup) granulated sugar
2 ounces (about 1/2 cup) all-purpose flour