Monday, November 9, 2009

Chocolate Molten Cake

Every once in a while I spend a little time deleting and reviewing photos I have cataloged in LightRoom. For anyone who is an avid photographer and has photo editing software you know what I am talking about! Right now I have 8000 photographs that need to be deleted, edited or cataloged into a specific area, a very daunting task.

As I was reviewing the photos last night I noticed a favorite photo of mine that had not graced the pages of SJgourmet yet. A simple, scrumptious dessert perfect for entertaining.

Chocolate molten cake is a simple chocolate cake that when baked the center remains liquid. As your guests cut into the cake a river of soft chocolate oozes from the center. Dramatic and delicious!

The cake batter can be made ahead of time and placed in the refrigerator, however the actual cake needs to be baked and then served immediately. The chocolate in the center will begin to solidify once it cools, losing the dramatic effect you were trying to achieve!

Chocolate Molten Cake
Serves 8

8 oz. dark chocolate ( I prefer valhrona)
1/3 cup sugar
2 eggs
1/2 cup all purpose flour

Lightly butter and flour 6 individual ramekins. Preheat oven to 400 degrees. Chop chocolate into small pieces. Melt chocolate using a bowl set over a pot of boiling water. (Do not let water touch the bottom of the bowl or the chocolate will burn!) Add sugar to chocolate and slowly stir until melted and combined. Beat the eggs slightly in a small bowl. Add a small amount of the chocolate mixture to the egg. This is called tempering, it will keep your egg from scrambling when it is added to the chocolate mixture. Remove the chocolate mixture from the boiling water.
Add egg/chocolate mixture to the melted chocolate. Stir to combine.
Slowly add flour, stiring to bring the mixture together.

Divide mixture among 6 prepared ramekins, bake at 400 degrees for 10 minutes. Let cool 2-3 minutes and serve immediately.

* I love Vosges Ice Cream, it is unique and delicious. I paired the cake with some fresh raspberries and Vosges Naga ( coconut-curry).


Anonymous said...

Mmm... chocolate molten cake sounds absolutely wonderful! Vosges Ice Cream sounds intriguing, will check it out!

Lele said...

My family term for that is "flowing chocolate". Like lava, only delicious!

Laura in Paris said...

I love molten cake! Wish you had shown us the "lava" to make the sensation complete!

Sippity Sup said...

I was in SF for the FoodBuzz festival. They fed us a lot and often and I thought it might be weeks before I felt hungry again!This molten cake has changed my mind. GREG

Cinnamon-Girl Reeni♥ said...

This looks so decadent and delicious! I love how simple the recipe is!

Chef E said...

Beautiful photo here, and it seems familiar, as in your bio photo! One day I hope to take photos as wonderful as yours...oh and I would like a piece of this cake!

Donna-FFW said...

This cake both looks and sounds amazing. I have yet to make one myself, you make it sound simple! Now I have no reason not to try.

girlichef said...

Oh yes, molten cake is awesome! Yours is so beautifully presented :)

Barbara said...

Oh my. I gotta try this one! Love your photo with the raspberries on top- the perfect touch.

Chris said...

That is a beautiful plating and set of photographs.

Do you shoot in raw?

Sarah said...

Yes I do shoot in raw, I like the ability to edit from what the camera sees! I then put it into lightroom and most of the time edit it from there. Lightroom has it's limits, so occasionally I will put it into CS4. My goal with each photo is to have it as close to perfect with white balance, cropping, color, lighting, ect. before I edit it. Doesn't always happen that way though ;) Oh and I never shoot on auto or use my camera mount flash (that thing is very evil!)

Fresh Local and Best said...

This looks incredible! I can't believe that you can make something so luxurious out of just 4 or 5 ingredients!

Also on a side note, kudos on your volunteer work and efforts to help strengthen your community!