Chocolate Molton Love Cake
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Sweet Butter9
Eggs3 cups
Heavy Cream (40 percent)2 cups
Granulated Sugar7 tbsps
Water1 cup
Whole Milk400 g
Pistachio Nuts (chopped)120 g
Cake Flour (sifted)110 g
Bittersweet Chocolate1 cup
ButterDirections:
1
Preheat the oven to 325 degrees F
2
Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet
3
Mix the butter and chocolate in a stainless steel bowl over a double boiler
4
Melt until a smooth texture forms
5
Put the bowl over a double chiller
6
*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice
7
Add the sugar and eggs to a medium bowl and whisk to combine
8
Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour
9
Fill the baking rings 1/2-full with the batter
10
Bake in the oven until the sides have set but the center is glossy, about 6 minutes
11
Remove from oven, let cool a few minutes, then lift the baking ring off each cake
12
For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate
13
Add butterscotch sauce to plates using a fancy design
14
Do the same with the Raspberry Coulis
15
Add a piece of Pistachio Tuile
16
Transfer the molten cakes from baking sheet to the plates on top of the sauces
17
Drizzle chocolate sauce on top and garnish with berries
18
In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks
19
Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking
20
Cook the mixture on medium heat for 15 minutes until the mixture tightens
21
Strain and chill over an ice bath until smooth, thick and cold
22
Add the berries and syrup to a blender
23
Puree, then strain and pour into a squeeze bottle
24
Mix sugar and water together in a pot
25
Cook on high heat until thick and the sugar has completely dissolved
26
Cool
27
Preheat the oven to 350 degrees F
28
Mix the wet ingredients together in a bowl
29
Mix the dry ingredients together in a separate bowl
30
Fold the wet with dry, a little at a time, until incorporated
31
Pour evenly on top of a silpat lined baking sheet
32
Bake for 5 minutes
33
Allow to cool, then break into pieces
34
Add the chocolate, water and butter to a double boiler
35
Stir until melted then cool and drizzle on top of cakes