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15 July 2008

AHAR.

saw another recipe which included flour. and it ensures that the cake won't stick to the molds/ramekins.

CLICK HERE.

Ingredients:
6 oz unsweetened chocolate, roughly chopped
175g unsalted butter, roughly chopped
3 eggs
3 egg yolks
7 (slightly heaped) tbsp castor sugar
6 tbsp plain flour

1. Melt the butter and chocolate in a bain marie, stirring, until glossy and smooth. Remove from heat and set aside to cool.
2. Butter 8 3/4-cup ramekins well, and freeze for 5 minutes. Remove from the freezer, butter again and freeze for another 5 minutes. Remove from freezer, dust lightly with flour and store in the refrigerator until needed. (This step is a bit tedious, but will ensure that the cakes don't stick to the ramekins.)
3. Whisk the eggs, egg yolks and sugar until light and fluffy (about 5 minutes worth of elbow-grease - you can always opt to use an electric mixer).
4. Add cooled chocolate mixture into egg mixture and mix well until batter is dark brown. If you see bubbles during the mixing, don't worry - bubbles are a good thing!
5. Sift flour into batter and mix until incorporated.
6. Divide batter evenly among ramekins and refrigerate for at least 2 hours (or overnight).
7. Before baking, take the ramekins out of the fridge to bring back to room temperature (at least 1 hour). Preheat oven to 200°C, and bake for 8 minutes. Remove from oven and cool for 5 minutes, then unmold and serve with vanilla ice cream, a couple of raspberries and a dusting of icing sugar.

*

and from chubbyhubby's blog:

Molten chocolate cake, serves 4

125g butter; plus a little for buttering the molds
112g bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour; plus a little more for dusting

1. 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.

2. 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.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour 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 to room temperature before baking.)

4. 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.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.

From:
Jean-Georges: Cooking at Home with a Four-Star Chef
By Jean-Georges Vongerichten
and Mark Bittman

Labels: baking

spoke at : 1:39 PM