Today is the day to talk about food I can almost never resist, i.e., Molten Chocolate Cake.
What could be better than Molten Chocolate Cake with Vanilla Ice Cream? (Well, the answer is obvious: Molten Chocolate Cake with Vanilla Ice Cream With No Calories Whatsoever.) I think this “quick and easy” recipe from Food and Wine by master chef Jean-Georges Vongerichten fills the bill, since no calories are listed.
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
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.
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 unmold. Serve immediately.
Note: The batter can be refrigerated for several hours; bring to room temperature before baking.
BUT: What if you prefer your chocolate cake to have a complementary flavor with it, so it’s not just chocolate goo inside more chocolate? How about caramel goo inside? This recipe for Gooey Chocolate Caramel Cake from Pinch of Yum is outstanding, and what you end up with looks like this:
Happy Chocolate Cake Day!!