Valrhona Molten Chocolate Cakes With Espresso Creme Anglaise Recipes

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Serve immediately and drizzle with Espresso Creme Anglaise.
• Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

VALRHONA CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
• Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.

VALRHONA CHOCOLATE CAKE

Steps:

• Preheat oven to 325 F.
• Butter and flour six 6-oz custard cups.
• Mix
• chocolate and butter in metal bowl.
• Set over saucepan of simmering water; stir until smooth.
• Cool slightly.
• Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes.
• Reduce speed; gradually beat in flour.
• Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among prepared cups.
• Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes.
• Cool slightly.
• Run sharp knife around edge of cups.
• Turn out onto plates.
• One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.