Wednesday, December 1, 2010

Chocolate, Chocolate & More Chocolate!

If you have more chocolate than food in your pantry…wake up and have chocolate for breakfast… can eat a chocolate muffin and drink hot chocolate at the same time…may argue that chocolate is better than sex…then you might be a Chocoholic!

I was having a craving for chocolate cake and decided to make a version of the delectable Chocolate Molten Cake, created by master chef Jean-Georges Vongerichten. If you are a Chocoholic, then this is the dessert for you! The warm and silky center, coupled with the firm chocolate exterior, is pure heaven!

This cake would be très magnifique if you use Valrhona chocolate, some of the best French chocolate you can find. But, if you aren’t able to locate Valrhona readily, I find that Godiva premium chocolates do the trick.

Be careful not to get too caught up in cleaning the dishes while these wonderful delights are baking or you will have...well...just cake. DO NOT OVERBAKE. The clean toothpick in the cake center does not apply here!

Molten Chocolate Cake

1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour

Preheat the oven to 450°. Butter four 6-ounce ramekins or mini-cake pans. Place the ramekins/tins on a baking sheet.

In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Very carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

This dessert is perfectly garnished with a dollop of whipped cream, a scoop of vanilla bean ice-cream or simply with a dusting of powdered sugar and a raspberry or two.

Quite an easy recipe for such a divine dessert! Perfect for date night, Valentine's Day or any special occasion. Well…truthfully, when I prepared (and consumed) it, there were no other guests invited to the party but me. I guess that is special enough!

All photographs are actual pictures of the recipe listed, baked by Virtually Everything Sweet, and cannot be used without the owner’s consent.


  1. Okay, it's official, I'm the chocoholic! I think I might start with this recipe. I'll let you know how it turns out. TFS

  2. This is one of my all time favorite desserts!