Recipe: Valrhona Molten Chocolate Cakes (not Chili's)

VALRHONA MOLTEN CHOCOLATE CAKES
WITH AN ESPRESSO CREME ANGLAISE
Source: News OK and ShadoeRose

11 ounces bittersweet chocolate (such as Valrhona Guanaja), finely chopped
1 1/4 cups plus 2 tablespoons unsalted butter, cut into small pieces
6 large eggs
6 large egg yolks
3/4 cup granulated sugar
1/2 cup plus 2 tablespoons all-purpose flour
Espresso Creme Anglaise (recipe follows)

Thoroughly grease eight 6-ounce aluminum baking cups (see note) and dust the insides well with flour, tapping out the excess. Make sure the entire inner surface of each cup is completely coated. Have all ingredients measured and ready to go before proceeding to the next step.

Combine the finely chopped chocolate and pieces of butter in a stainless steel or glass bowl. Place the bowl over a pot containing an inch or two of barely simmering water, stirring occasionally. Remove the bowl from the heat when the chocolate and the butter are almost melted, and stir to melt completely. Cool slightly. The chocolate should be just warmer than body temperature when it is added to the batter; if it seems to have cooled too much by the time it is called for, set it over the pot of barely simmering water again for a few seconds until it warms slightly.

While the chocolate is cooling, in an electric or stand mixer fitted with a whip attachment, beat the eggs and the yolks to combine them, then beat in the sugar.

Whip the mixture at medium-high speed until very thick and pale, about 10 minutes. Gradually beat in the flour, about of a cup at a time, making sure each addition is completely incorporated before adding the next.

Unless you are blessed with a 5-quart stand mixer, at this point you may need to transfer the batter to a larger bowl, one that can accommodate the egg batter and the melted chocolate-butter mixture.

Gradually pour the chocolate mixture into the batter, stirring continuously. (Wrap a long, damp towel around the base of the bowl to hold it steady while you pour with one hand and stir with the other. You may need an extra pair of hands for this stage. Just promise someone a spoon to lick, and you should have no trouble finding volunteers.)

Continue to beat until the batter is thick and glossy, about 5 minutes. Divide the batter among the prepared cups. Refrigerate for 30 minutes, then cover each cup with plastic wrap and chill for at least another 4 hours or up to 24 hours.

Preheat the oven to 325 F. About 25 minutes before you plan to serve the dessert, remove the cups from the refrigerator and discard the plastic wrap.

Set the tins on a heavy baking sheet and place the sheet in the center of the oven. Bake the cakes until the edges are set and spring back when touched but the centers are still wobbly and jiggle slightly when the cups are moved, about 15 minutes.

Checking the cakes often after the first 10 minutes will not have any adverse effect on them and will ensure you catch them at the right moment!

Cool the cakes in the pans for 1 minute, then run a thin-bladed knife gently around the top edges and invert the cakes onto individual dessert plates. The cakes should unmold intact, but they are very delicate, so don't slam them onto the plates to force the cakes out of the cups. One smooth motion should do it. Ladle some of the Espresso Creme Anglaise onto each plate and serve immediately.

Makes 8 servings.

Note: Aluminum cups, 3/4-cup capacity, about 2 inches deep, 3 inches in diameter, are available in professional baking supply shops. You may substitute ceramic ramekins of the same size and shape, but baking time may differ. If you use ramekins, keep an eye on the cakes
while they bake.

ESPRESSO CREME ANGLAISE

2 cups whole milk
1/2 cup granulated sugar
1/2 vanilla bean, split
6 large egg yolks
1 or 2 teaspoons instant espresso coffee powder (adjust amount to
taste), dissolved in 1 tablespoon warm milk

Combine 2 cups milk and 1/4 cup sugar in a heavy-bottomed, 2-quart saucepan. Scrape out the seeds of the vanilla bean, and add these and the hull to the pot. Bring the mixture just to the boil over medium heat, then remove from the heat and let it infuse for 5 minutes.

Meanwhile, lightly whisk together the egg yolks and remaining sugar. Secure the bowl to the counter by wrapping a damp towel around the base, freeing up your hands. Whisking constantly, slowly pour the hot milk into the egg-yolk mixture, a little at a time, until all the milk is incorporated.

Rinse out the pot used to scald the milk, but don't dry it; a film of water will help prevent the custard from scorching. Have ready a fine-mesh strainer set over a medium-size bowl. Pour the custard back into the pot and return the pot to the element over medium-low heat. Cook the custard, stirring constantly with a wooden spoon, until it coats the back of the spoon, about 7 to 10 minutes. A finger drawn across the back of the spoon should leave a clean trail. Immediately pour the custard through the strainer and discard the vanilla bean hull.

Add the 1 tablespoon espresso-milk mixture to the strained custard and whisk to combine. Press a piece of plastic wrap onto the surface of the custard and poke a few slits in the top with a sharp knife to allow the steam to escape. Cool the sauce to lukewarm, then refrigerate until chilled, at least 2 hours, or up to 4 days.

Makes about 3-1/2 cups.