Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a "chocolate decadence cake") and a soufflé. Some other names used are chocolate fondant pudding and chocolate lava cake .
History
The U.S.-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.
Preparation
A molten chocolate cake has four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so that the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked. One recipe used the following proportions:
- 2 extra large eggs
- 1 extra large egg yolk
- 5 tbsp. butter
- 3 tbsp. sugar
- 3.5 oz. dark chocolate
- 3 tbsp. flour
- 2 tsp. cocoa powder
It is then baked at 425 F or 218 C, in water bath for 15 mins.
External links
- Recipe with Video
- Joy of Baking recipe (egg whites only)
- Todd English dessert recipes (includes "Falling Chocolate Cake"
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