Molten Chocolate Oooozy Cake
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Make the Cakes: Preheat the oven to 450 degrees F
2
Grease the tins and set aside
3
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally
4
Cool slightly
5
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar
6
Whisk the egg mixture into chocolate mixture; then whisk in the flour
7
Fill the tins with the batter and bake for 4 to 5 minutes
8
(Alternatively, refrigerate the cakes until ready to bake, up to a day in advance
9
If baking cold, do so for 5 to 6 minutes
10
) Paint the bottoms of several shallow soup plates with the chocolate bergamont paint
11
Immediately unmold the cakes onto the plates
12
Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each
13
Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder
14
4 1/2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1/3 cup brewed tea (recommended: Earl Grey) 1/4 cup light corn syrup In the top half of a double boiler, combine the 2 chocolates over simmering water
15
Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat
16
Whisk until smooth and shiny
17
If the sauce is too thick, thin it with a touch of hot water
18
Using a brush, paint the sauce onto plate before serving
19
(The sauce can be made up to 48 hours in advance and refrigerated
20
To rewarm, stir over low heat or heat in a microwave
21
) Yield: approximately 1 1/4 cups 2 cups half-and-half 2 cups heavy cream 1 heaping tablespoon star anise pieces 3/4 teaspoon ground cinnamon 1/2 vanilla bean, split lengthwise 1 cinnamon stick 9 egg yolks 3/4 cup sugar In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan
22
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes
23
In a bowl, whisk together the egg yolks and sugar
24
In a thin stream, whisk half of the cream mixture into the egg yolk mixture
25
Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture
26
Heat over medium heat, stirring constantly with a wooden spoon
27
At 160 degrees, the mixture will give off a puff of steam
28
When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog
29
If you don't have a thermometer, test it by dipping a wooden spoon into the mixture
30
Run your finger down the back of the spoon
31
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet
32
When it is ready, quickly remove it from the heat
33
Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover
34
Rest a smaller bowl in the ice water
35
Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks
36
Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions Yield: 1 quart 1/2 cup orange juice 1/2 cup grapefruit juice 1/4 cup lemon juice 1/4 cup corn syrup Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup
37
Chill before using
38
Yield: approximately 1/3 cup