Molten Chocolate Dessert Delight
Alright, buckle up, chocolate lovers! We've got a divine dessert recipe for you that'll knock your socks off—the infamous Choc-o-lava, a molten cake sensation that redefined dessert decadence! Originally popularized by none other than the legendary Chef Jean-Georges Vongerichten, this dish went viral in the '80s, but it didn't take long for pastry chefs to start hating on it. But you know what they say, haters gonna hate—this dessert remains the cream of the crop for chocolate enthusiasts like us!
Here's the breakdown on our Choc-o-lava recipe:
Equipment:- Parchment paper to line your ramekins for easy removal
The Game Plan:- Prepare the batter ahead of time and refrigerate for up to a day. Let it sit at room temperature to take off the chill before baking.- Play around with different ramekin sizes, but keep in mind that cooking times will differ. Cook until the tops are no longer wet but still jiggle.
For the Raspberry Coulis and Vanilla Bean Ice Cream, follow these easy steps:
Raspberry Coulis:- Stir-fry raspberries, sugar, and lemon juice until the berries break down and the mixture thickens slightly.- Strain the mixture to remove seeds and serve as a tangy fruit sauce.
Vanilla Bean Ice Cream:- Make or buy some tasty vanilla bean ice cream to complement your molten goodness.
Our delectable Choc-o-lava recipe was part of our Valentine's Day All-Star lineup. But if you're looking for more romantic dessert options, check out our Best Red Velvet Cake recipe!
Yield: 8 servingsDifficulty: MediumTotal Time: 1 hour
Ingredients:
- 16 tablespoons (2 sticks) unsalted butter
- 9 ounces bittersweet chocolate, finely chopped
- 3/4 teaspoon Cognac
- 3/4 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 6 large eggs, separated
- Pinch fine salt
- 1/4 teaspoon cream of tartar
- 1/4 cup all-purpose flour, sifted
- 1 cup Raspberry Coulis, optional (see Game Plan instructions)
- Powdered sugar, optional, for garnish
- Vanilla Bean Ice Cream, optional, for serving (see Game Plan instructions)
Instructions:
- Preheat your oven to 375°F and position a rack in the middle.
- Butter 8 (6-ounce) ramekins and cut parchment rounds for the bottoms. Cut strips of parchment to create collars around the ramekins.
- Combine the chocolate and the remaining butter in a large heatproof bowl. Melt in a saucepan over medium heat, then whisk until smooth and combined. Add Cognac and vanilla, then set aside.
- In a separate bowl, whisk sugar, egg yolks, and salt until the sugar is nearly dissolved. Pour this mixture over the melted chocolate and fold together using a rubber spatula.
- In a stand mixer or with a clean whisk and bowl, whisk egg whites to medium-stiff peaks, adding cream of tartar when the eggs start to foam. Alternate folding the whipped egg whites and flour into the chocolate mixture, just until combined.
- Divide the batter among the ramekins, bake for about 10-12 minutes, or until the sides of the cakes are set and the tops are no longer wet but the center still jiggles. Transfer the ramekins to a wire rack and let cool for 5 minutes.
- If serving with raspberry coulis, spoon a pool onto plates. Carefully remove the parchment collars and invert the warm cakes onto the coulis. If desired, dust with powdered sugar and serve warm with vanilla ice cream.
So, if you're ready to impress your sweetheart or just treat yourself to a mind-blowing dessert, give this Choc-o-lava recipe a whirl! Enjoy! 😋🍫💛🍷💋
- This divine Choc-o-lava recipe, a masterpiece by Chef Jean-Georges Vongerichten, involves a careful balance of nutrients, as it features bittersweet chocolate, eggs, and sugar, which are crucial elements in cake-making.
- Temperature control is vital in the baking process of Choc-o-lava, as it requires preheating the oven to 375°F, properly cooling the baked cakes, and serving them warm with optional vanilla bean ice cream to maintain a melt-in-your-mouth texture.
- The infamous Choc-o-lava recipe, with its molten center, may cause a dramatic presentation, but one should be cautious in handling the hot ramekins and be mindful of the temperatures involved to prevent damaging the dish or oneself while transferring it to the serving plates.
