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Molten Chocolate Oooozy Cake

What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean-Georges Vongerichten and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 5 hours 10 minutes
Servings 12 people

Equipment

  • 12 Foil Tins (8-ounce)
  • 2 Large Mixing Bowls One for melting, one for whisking eggs
  • 1 Saucepan For creating a double boiler
  • 1 Whisk
  • 1 Rubber Spatula For scraping batter

Ingredients
  

Main

  • 11 ounces butter 2 3/4 sticks
  • 10 ounces bittersweet chocolate chopped
  • 6 eggs
  • 6 egg yolks
  • 3 cups confectioners' sugar
  • 1 cup all-purpose flour
  • Chocolate Bergamot Paint recipe follows
  • Cocoa nibs as needed
  • Star Anise Ice Cream recipe follows
  • Citrus Reduction recipe follows
  • Confectioners' sugar as needed
  • Cocoa powder as needed
  • Equipment: 12 8-ounce foil tins

Instructions
 

  • Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
  • In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
  • Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
  • Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
  • Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. 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. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.

Notes

1. The success of this 'oozy' cake hinges on precise baking; the center should be molten, not raw or fully set. Watch closely, as ovens vary. 2. For an even more reliable 'lava' effect, consider the advanced technique mentioned: placing a thin layer of chocolate sponge on the bottom and embedding a small ball of ganache in the center of the batter before baking. 3. Use high-quality bittersweet chocolate (60-70% cocoa) for the best flavor depth. 4. Ensure butter and chocolate are melted gently over a double boiler to prevent scorching. 5. Serve immediately after unmolding to experience the full molten effect with the recommended accompaniments.