Friday, December 5, 2008

Chocolate Molten Cake

This is another dish to DIE for. Heavenly rich, moist and sweet! Sweets for my sweet!
I tried this recipe last Sunday to entertain a friend. It turned out gorgeous!
I had this memorable dessert at a French restaurant in a building where Sir Stamford Raffles used to live at Dempsey Hill, Singapore during the signing of my contract with Regency Specialist Hospital. So it has a special place in my heart apart from my palate.

Here is the recipe.
Make for 4 medium ramekin (I suggest to make into 6 small ramekin coz very rich & sweet esp after a heavy entree)

8 0z bittersweet chocolate
1/2 cup butter
2/3 cup sugar (can reduce a bit)
3 eggs at room temperature
1 tsp vanilla
1/4 cup all-purpose flour
1/4 cup cocoa powder (for best result use van Houtten)
dash of salt

The beauty of this recipe is you can make 'em way ahead of time. Keep the batter in ramekin in the  fridge. Bake before consumption. Add 10 min to cooking time if you do this.

Preheat oven 375 degrees Fahrenheit (190 Celcius) .
Butter the ramekin generously.
Melt chocolate either in microwave or bain marie.
Cream sugar & butter till smooth.
Add egg one at a time and mix well after each addition.
Stir in melted chocolate & vanilla.
Sift flour, cocoa powder & dashh of salt.
Stir in flour mixture into chocolate mix.
Spoon batter into ramekin. 
You can add cherry compote in center to make it a "Black Forest". But I did not add anything. Flatten the top surface.
Bake for 20-22 minutes. (note add 10 min if kept in fridge)
Sprinkle a little icing sugar before serving.

Delicious and sensuous dessert for special occassion!

Bon appetit!

1 comment:

Michel said...

Hot Chocolate Fondant (Chef Gordon Ramsay)

Serves 2
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 egg
1 egg yolk
60g caster sugar
50g plain flour
Icing sugar to dust
Vanilla ice cream to serve
1. Preheat oven to 160˚C/Gas 2.
2. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.