JEAN-GEORGES'S WARM CHOCOLATE CAKE
Just about every restaurant around has a version of molten chocolate cake on the menu, and many claim to be the original, but the cake that Jean-Georges developed at Lafayette Restaurant in New York is the most delicious, the one with the greatest contrast in textures. It's the only dessert that stays on the menu year-round at Jean Georges. (The photograph is pages 144-145.)
Yield serves 8 on it¿s own or 16 as part of fourplay
Number Of Ingredients 11
Steps:
- Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
- Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
- Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
- Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
- Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
- Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
- Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
- Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.
GUILTLESS WARM FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F.
- Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
- Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
- Puree bananas, sweet potato and honey until smooth.
- Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
- Whip the egg whites until soft peak.
- Slowly fold egg whites into chocolate mixture.
- Spoon mix into ramekins, filling them almost to the top.
- Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4 individual cakes
Number Of Ingredients 6
Steps:
- Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
- In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
- Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
- Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
- Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
JEAN-GEORGES VONGERICHTEN MOLTEN CHOCOLATE CAKES
The original recipe for these wonderfully decadent cakes, a great idea for making them for Valentine's Day or any other special occasion. I included the neat bit of trivia for how these wonderful cakes came to be. Sometimes that best creations come from accidents :) TRIVIA: These cakes were supposedly created when Vongerichten was creating a new dessert recipe and pulled them out of the oven precipitately. When he cut into it one, instead of the dense crumb he expected, a center of molten chocolate oozed out, and a classic was born. - Linda Avery
Provided by Pixies Kitchen
Categories < 30 Mins
Time 27m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.).
- Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
- Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
Nutrition Facts : Calories 317.9, Fat 27.5, SaturatedFat 16.1, Cholesterol 261.2, Sodium 41.8, Carbohydrate 14, Sugar 12.7, Protein 4.7
CHOCOLATE LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
WARM CHOCOLATE CAKES
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4 individual cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
- Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
- Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
- Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.
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CLASSIC MOLTEN CHOCOLATE CAKES – LEITE'S CULINARIA
From leitesculinaria.com
Ratings 11Calories 491 per servingCategory Dessert
- In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Generously butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat for up to several hours. Bring them back to room temperature before baking.)
- Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
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