Makes 4 individual cakes>
Undercooked chocolate cake: "A mistake," says Jean-Georges, that has become one of the most popular (and copied) desserts in New York. When you cut into the brownie like crust with your spoon, the warm creamy pudding like center oozes out. This brings out the kid in everyone; but the barely sweet nature of the chocolate batter is too sophisticated for most children. It's best when served with a scoop of vanilla or caramel ice cream. The cakes can be prepared ahead, refrigerated, and then brought to room temperature before baking.
1/2 cup (1 stick) butter; plus a little for buttering the molds
4 squares (4 ounces) bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup sugar
2 teaspoons flour; plus a little more for dusting
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. 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. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour 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 to room temperature before baking.)
4. Preheat the oven to 450 degrees F. 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. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.
Jean-Georges: Cooking at Home with a Four-Star Chef
By Jean-Georges Vongerichten
and Mark Bittman
Hardcover; 288 pages; $35.00
Recipe Reprinted by permission.
This page created November 1998
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