Dear book club hosts,
Here is a perfect recipe for a quick and delicious dessert for book club from Food and Wine July 2000.I have been making this ever since.
Molten Chocolate Cakes
Ingredients: Makes 4 6-oz cakes
1 stick of (4oz) unsalted butter
6 oz bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup of sugar
pinch of salt
2 tablespoons all-purpose flour
1. Preheat the oven to 450 degrees. Butter and lightly flour 6-oz ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. 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.
3. 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 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. Carefully turn each one over, let stand for 10 seconds and then unsold. Serve immediately
I topped with whipped cream and berries. Yum!!!
Make ahead: the batter can be refrigerated for several hours; bring to room temperature before baking.
Wine: Chocolate is intense and bitter for many sweet wines, but not port. Try this dessert with a Ruby Porto, such as the nonvintage Sanderman Founder's Reserve or the no vintage Fonseca Bin No. 27.
A Chocolate "Accident"
Perhaps no other recipe in recent history has caught on as fast as barely baked, just-out -of-the-oven individual-sized chocolate cakes, which under the slightest pressure from a fork, releases a flow of melted chocolate. Credit for their invention goes to Jean-Georges Vongerichten, chef and co-owner of restaurants around the world, including New York's Jean Georges and Vong.
How did it happen? In 1987, Pierre Schutz, now the chef at Vong in Manhattan spent time working with Marc Meneau in France and brought back a recipe for an underbaked chocolate cake. Vongerichten recalls, "We started playing with it at Lafayette, where we both worked." At first, the chefs baked the cakes in tiny paper cups; they were moist but not runny because they were so small. "Three months after we started making them, a customer requested them for a party." Vongerichten says, "That's when we first made larger ones and discovered that the insides ran--everyone loved them."
I'm an expert amateur or maybe an amateur expert.