New York Times Molten Chocolate Cake Recipe

Looking for an easy New York Times Molten Chocolate Cake recipe? Learn how to make New York Times Molten Chocolate Cake using healthy ingredients.


Submitted by sherrycc

Makes 4 servings



From New York Times http://dinersjournal.blogs.nytimes.com/2009/02/12/molten-chocolate-magic/ Suzanne offers a twist on the soufflé featured yesterday, equally chocolatey, even easier if anything (it?s essentially undercooked brownie batter), quite impressive looking. ?MB For Valentine?s Day, I thought of whipping up a soufflé with a bit of a boozy kick, but I decided this was an occasion for the single most impressive dessert in my repertoire: Jean-Georges Vongerichten?s individual warm, soft chocolate cakes. Like Mark?s soufflé, this is incredibly easy, and can be made ahead except for baking. And like the soufflé, they?re sexy. But unlike the soufflé, which as you can see in the video stands up and says, ?Look at me! I?m a soufflé!? Jean-Georges?s cake is more subdued, a bit reticent at first glance. Until, that is, you take that first forkful. That?s when the seduction begins and this demure little dessert with a sweet and tender brownie-like crust comes alive with a rich, chocolately, molten center. I started making these years ago, when Jean-Georges and Mark published ?Jean-Georges: Cooking at Home with a Four-Star Chef,? and all I can say is that even when the lamb has been a bit rare or the chicken a tad overcooked, if I serve this dessert, no one remembers dinner. All they remember are these outwardly humble, internally voluptuous, utterly delicious chocolate cakes. I?ve made one little adjustment to the recipe: I use cocoa powder instead of flour after buttering the mold. It doesn?t affect the flavor significantly, but I?ve found it does help with the presentation (no white residue is left on the cakes after you unmold them). I?ve also cut the recipe in half with absolutely no problem. Why you wouldn?t want leftovers is beyond me ? these are great the next day ? but if you want to make this just for two, you can. So: It?s Valentine?s Day. Focus on what really matters: dessert.

Recipe Ingredients for New York Times Molten Chocolate Cake

1/2 cup unsalted butter
4 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

Recipe Directions for New York Times Molten Chocolate Cake

  1. 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

  2. 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

  3. 3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

  4. 4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

  5. 5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

  6. Source: Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Mark Bittman and Jean-Georges Vongerichten

Categories

Dessert

Nutrition Facts
Serving Size 101.0g
Amount Per Serving
Calories
467
Calories from Fat
323
% Daily Value*
Total Fat
35.9g
55%
Saturated Fat
22.0g
110%
Trans Fat
0.0g
Cholesterol
266mg
89%
Sodium
221mg
9%
Potassium
153mg
4%
Total Carbohydrates
30.8g
10%
Dietary Fiber
1.0g
4%
Sugars
27.3g
Protein
6.7g
Vitamin A 20% Vitamin C 0%
Calcium 8% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • Very high in saturated fat
  • High in cholesterol
  • High in sugar
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