Avalon's delectable little chocolate cakes

6 servings

Ingredients

Quantity Ingredient
AVALON'S DELECTABLE LITTLE CHOCOLATE CAKES
============================ ==============
[AKA as VALRHONA MOLTEN CAPPUCCINO CAKE]
............................ ........................... .............

Directions

Chris McDonald says this dessert is the mainstay on Avalon's dinner menu, where it is billed as "VALRHONA MOLTEN CAPPUCCINO CAKE" (The cappuccino part refers to the cups in which it was originally served). It hails from New York, where Chef Jean-Georges Vongerichten of Jo-Jo and Vong restaurant fame imported the idea from native France. A cross between a cake, a pudding and a souffle, this mini-dessert is simply devine. Served straight from the oven, each one is accompanied by expresso creme anglaise, some whipped cream and a few chocolate-covered coffee beans. McDonald okayed my substitute cheater's sauce, made by melting some good coffee ice cream in the microwave. He uses Valrhona chocolate, but we had super results using bittersweet Lindt. Practise this recipe a couple of times before serving it to guests because the timing is tricky; you want a moist outer cake and a runny middle. We used foil muffin cups. McDonald say he lets the batter sit in fridge at least a day for cakier, less souffle-ish version.

................................................................... 6 oz Bittersweet Chocolate(175g); finely choped ⅓ c Butter 3 lg Eggs ⅓ c Granulated Sugar ¼ c Plus 2 tb. All-Purpose Flour Place chocolate in double boiler or bowl over barely simmering water. Add butter, stirring until melted and smooth. Cool slightly. In bowl, beat eggs, egg yolks and sugar at least 5 minutes until pale yellow and thickened. Gradually beat in flour. Pour in chocolate mixture.

Continue beating about 5 minutes or until thick and glossy. Divide batter among 6 buttered, floured, 3-inch aluminum muffin cups.

Refrigerate at least half an hour or up to 3 days. Bake in preheated 325F oven about 15 to 20 minutes or until each little cake is just set around the edges but still slighty runny in the center. Makes 6.

From An Article: It's Simply Divine, So Let Us Eat Cake by "The Cutting Edge's" Marion Kane in Toronto Star 31 May, 1995. Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 05-31-95

Related recipes