Recipe: Chocolate Dessert (Molten Chocolate Cake, Jean-Christophe Novelli)

CHOCOLATE DESSERT

"Most chefs have a version of a chocolate dessert that's firm on the outside, but when cut open reveals a soft, silky chocolate center. There are many tricks to help achieve this effect, but this is one of the simplest. All that is required is to bake the desert to a precise timing that allows the outside to become firm, leaving the center soft.



When we cook this desert it is the only time we have an alarm clock in the kitchen. When the desserts are ready they will rise up in the middle and feel firm to the touch. Don't leave them in the oven any longer, as once they begin to crack, it means the center will start to firm up too, ruining the whole point of the dessert."



5 eggs, plus 5 extra yolks
1/2 cup sugar
9 ounces good-quality bittersweet dark chocolate, broken up
1 cup (2 sticks) unsalted butter, plus a little extra for greasing molds
scant 1/2 cup all-purpose flour, sifted

THE DAY BEFORE:
In a bowl, beat together the eggs, egg yolks, and sugar until pale.

Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water. Remove from the heat. Slowly add to the egg mixture, beating until smooth. Fold in the flour.

Pour 6 into buttered 5-ounce molds before it begins to firm up. Refrigerate overnight.

NEXT DAY, WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Bake for 10-15 minutes, until the centers dome and feel dry (check regularly). Unmold and serve.

Makes 6 servings
Source: Your Place or Mine by Jean-Christophe Novelli and Jean Cazals