Pavlova
Warm, Soft Chocolate Cake
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Wine
Pairing:
Robert Mondavi Napa Valley 30th Anniversary Cabernet Sauvignon
1996
Made
with:
Valrhona Chocolate
Chocolate Cake Ingredients:
4 oz. Butter (plus more for buttering the molds)
4 oz. Chocolate
2 Eggs
2 Egg Yolks
1/4 cup Sugar
2 tspn. Flour (plus more for dusting)
Method:
Use a double boiler to heat the butter and chocolate together
until the chocolate is almost completely melted. While
that's heating, beat the eggs, yolks, and sugar together
with a whisk or electric beater until light and thick.
Beat
the melted chocolate and butter together ; it should be
quite warm. Pour in the egg mixture, then quickly beat
in the flour, just until combined.
Butter
and lightly flour four 4 ounce molds, custard cups, or
ramekins. Tap out excess flour. 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 cooking.)
Preheat
the oven to 450 degrees F. 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 sit for about 10 seconds. Unmold by lifting up one
corner of the mold. The cake will fall out onto the plate.
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