Author Notes
This recipe was adapted from Gale Gand (formerly of Criterion Brasserie and Charlie Trotter’s). I suggest using Sharffen Berger chocolate if you can find it – the subtle earthy qualities of this particular chocolate add layers of flavor. I have also upped the butter, reduced the sugar and added a few extra removal-from-the-ramekin type tips for those of us who are not professional chefs. I like the addition of Fluer de Sel or (as pictured) course Grey Sea Salt. Also, after much trial and error, I have figured out a way to freeze these little guys with exact cooking times so you can just pull one out and pop it in the oven anytime you’re in the mood... (Or refrigerate a day ahead and take out when you need them). Here goes: —coffeefoodwrite
Ingredients
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12 ounces
unsalted butter
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10 ounces
dark chocolate – 70% or higher (preferably Sharffen Berger)
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6
organic eggs
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6
organic egg yolks
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2 1/2 cups
confectioners’ sugar (sifted)
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1 cup
all purpose flour
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1/2 teaspoon
fine sea salt
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Fluer de Sel and/or vanilla ice cream for garnish
Directions
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Preheat oven to 450 degrees.
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Generously Butter 7 small (aprox) 3 x 2 inch ramekins. Line bottom with round parchment paper and butter parchment thoroughly. (The key to them not sticking is the generous aspect of the buttering – make sure to also butter the rim of the ramekin and the edges of the parchment very well.)
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Melt the butter, chocolate and salt in a medium bowl over a saucepan of simmering water. Stir occasionally. Cool slightly.
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Meanwhile, in a separate large bowl whisk together the eggs, egg yolks and sifted sugar. Whisk the chocolate mixture into the egg mixture until creamy in texture. Then mix in the flour a little at a time until creamy again.
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Fill the ramekins with batter, (at this point you can either cover them with plastic wrap and freeze for up to 3 weeks or refrigerate up to a day in advance) – If you choose to make right away place on a cookie sheet and bake for ten minutes, until the sides begin to pull away from the ramekin, the top looks slightly firm and the middle is still slightly indented. You can also refrigerate up to a day ahead.
Note: if frozen: bake for 16 minutes
if refrigerated bake for 11-12 minutes
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Remove from heat and let cool for a full 5 minutes on a wire rack if possible. Run a knife around the sides to loosen, then place ramekin on small plate with another small plate on top (these plates will act as “turners”). Flip the molten cake out of ramekin. If you’ve done it correctly, the parchment will be lying on top of the cake and you can just peel it off.
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Garnish with fluer de sel and vanilla ice cream and serve.
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