A Recipe From: New York City
Not a "half-baked" idea but a "half-baked" cake with a warm, runny center that contrasts beautifully with the coolness of ice cream
Skill Level: Average
Serves: 6
Directions
Preheat the oven to 325º. Butter and flour 6 6-ounce custard cups. Coarsely chop the chocolate and cut the butter in large pieces. Place the chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly. With an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour. Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes. Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly. Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.
Sylvaine's tips
To unmold the ramekins more easily, I usually line the bottom with small circles of parchment paper. Famous French chef Jean-Georges Vongerichten is generally credited for inventing these phenomenal chocolate cups.
Recipe Contributed By
Joie de Vivre
Recipe Category: Desserts
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Wine Pairings
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Banyuls or Maury
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Port
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Available Online
