Molten Chocolate Oooozy Cake

  1. Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
  2. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally.
  3. Cool slightly.
  4. Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar.
  5. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
  6. Fill the tins with the batter and bake for 4 to 5 minutes.
  7. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance.
  8. If baking cold, do so for 5 to 6 minutes.)
  9. Paint the bottoms of several shallow soup plates with the chocolate bergamont paint.
  10. Immediately unmold the cakes onto the plates.
  11. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each.
  12. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
  13. 4 1/2 ounces semisweet chocolate, chopped
  14. 2 ounces unsweetened chocolate, chopped
  15. 1/3 cup brewed tea (recommended: Earl Grey)
  16. 1/4 cup light corn syrup
  17. In the top half of a double boiler, combine the 2 chocolates over simmering water.
  18. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat.
  19. Whisk until smooth and shiny.
  20. If the sauce is too thick, thin it with a touch of hot water.
  21. Using a brush, paint the sauce onto plate before serving.
  22. (The sauce can be made up to 48 hours in advance and refrigerated.
  23. To rewarm, stir over low heat or heat in a microwave.)
  24. Yield: approximately 1 1/4 cups
  25. 2 cups half-and-half
  26. 2 cups heavy cream
  27. 1 heaping tablespoon star anise pieces
  28. 3/4 teaspoon ground cinnamon
  29. 1/2 vanilla bean, split lengthwise
  30. 1 cinnamon stick
  31. 9 egg yolks
  32. 3/4 cup sugar
  33. In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
  34. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  35. In a bowl, whisk together the egg yolks and sugar.
  36. In a thin stream, whisk half of the cream mixture into the egg yolk mixture.
  37. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
  38. Heat over medium heat, stirring constantly with a wooden spoon.
  39. At 160 degrees, the mixture will give off a puff of steam.
  40. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
  41. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
  42. Run your finger down the back of the spoon.
  43. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
  44. When it is ready, quickly remove it from the heat.
  45. Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover.
  46. Rest a smaller bowl in the ice water.
  47. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks.
  48. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
  49. Yield: 1 quart
  50. 1/2 cup orange juice
  51. 1/2 cup grapefruit juice
  52. 1/4 cup lemon juice
  53. 1/4 cup corn syrup
  54. Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup.
  55. Chill before using.
  56. Yield: approximately 1/3 cup

butter, bittersweet chocolate, eggs, egg yolks, sugar, flour, chocolate bergamot paint, cocoa, anise ice cream, confectioners, cocoa

Taken from www.foodnetwork.com/recipes/molten-chocolate-oooozy-cake-recipe.html (may not work)

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