It seems as though every restaurant in America
offers a version of this amazing cake created by master chef
Jean-Georges Vongerichten. But his supremely rich and chocolaty
original, which appeared in F&W in July 1999, is in a class by
itself.
ingredients
1 stick (4
ounces) unsalted butter
6 ounces bittersweet chocolate,
preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
directions
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.
MAKE AHEAD The batter can be refrigerated for
several hours; bring to room temperature before
baking.
Cakes
and Bakery Delights Recipes