Warm, Soft Chocolate Cake
Chestnut Ice Cream
I served these for my Christmas dinner this year - the cake was
stunning.
The batter can be made ahead and kept refrigerated in the ramekins for
several hours before baking. It should be served immediately.
* Exported from MasterCook *
Warm, Soft Chocolate Cake
Recipe By :Jean-Georges Vongerichten
Serving Size : 4 Preparation Time :0:00
Categories : Clb-Dinners Desserts
TBD
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
4 ounces bittersweet chocolate -- (VERY good chocolate)
2 large egg
2 egg yolk
1/4 cup sugar
2 teaspoons flour
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 until light and thick.
Beat together the melted chocolate and butter; it should be quite warm.
Pour into the egg mixture; the quickly beat in the flour just until
combined.
Butter and lightly flour four 4-ounce molds, custard cups, or ramekins.
Tap out the excess flour, then butter and flour them again. 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 back to
room temperature before baking.)
Preheat the oven to 450'. Bake the molds on a tray for 6 to 7 minutes;
the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let site for about 10 seconds. Unmold
be lifting up one corner of the mold; the cake will fall out onto the
plate (hopefully). Serve immediately.
Description: An all-purpose chocolate batter that makes beautifully high, barely
sweet souffles as well as light, airy chocolate mousse.
Source: Jean-Georges
Serving Ideas : XMAS 2000 - served with chestnut ice cream.
Can also be served with raspberries that have been cooked as a warm fruit
compote.
NOTES : I only buttered and floured the ramekins once, but I made sure
the coating was thorough.
* Exported from MasterCook *
Chestnut Ice Cream
Recipe By :Andre Soltner
Serving Size : 10 Preparation Time :0:00
Categories : Clb-Dinners Desserts
Make Ahead TBD
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart milk
7/8 cup heavy cream
10 egg yolk
1 1/4 cups sugar
6 ounces chestnut puree
1 ounce rum
In a saucepan, bring the milk to a boil. Add the cream. Bring to boil
again. (Do not cook after the liquid has reached the boil.
IN a bowl, whisk together the egg yolks and sugar until the mixture is a
very pale lemon yellow, and a ribbon forms when the whisk is lifted
from the mixture.
Pour the hot milk and cream into the eggs, and mix thoroughly. Add
chestnut puree and rum.
Return the mixture to the saucepan. Over low heat, stir it with a wooden
spoon until it thickens slightly and coats the spoon - about 5 minutes.
DO NOT BOIL. (To be certain the mixture is ready: With a finger draw a
thin path through the mixture on the surface of the spoon; the mixture
is ready when the path will not close up.) Pass through a fine sieve.
Refrigerate until cold, stirring once in a while.
Process in an ice cream freezer until firm. Freeze until served.
Source: Lutece Cookbook
Yield: 3 pints
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