Chocolate Molton Love Cake

By ajiann

Ingredients

• Creme Anglaise:
• Vegetable spray
• 1pound1 pound sweet butter
• 1pound1 pound 64 percent Valrhona chocolate
• 1/2pound1/2 pound sugar (recommended brand: Dixie Crystal)
• 99 eggs
• 1/4cup1/4 cup cake flour, sifted (recommended brand: King Arthur)
• Creme Anglaise, recipe follows
• Butterscotch sauce, store-bought
• Raspberry Coulis, recipe follows
• Pistachio Tuile, recipe follows
• Chocolate Sauce, recipe follows
• Fresh berries, for garnish
• 3cups3 cups heavy cream 40 percent
• 11 vanilla bean, preferably Madagascar, split and seeds scraped
• 1/2pound1/2 pound granulated sugar
• 99 egg yolks
• Raspberry Coulis:
• 1pint1 pint fresh raspberries
• 3ounces3 ounces simple syrup, recipe follows
• Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
• Simple Syrup:
• 2cups2 cups granulated sugar
• 1cup1 cup water
• Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
• Pistachio Tuile:
• 1cup1 cup whole milk
• 14ounces14 ounces melted sweet unsalted butter
• 14ounces14 ounces chopped pistachio nuts
• 4 1/4ounces4 1/4 ounces cake flour, sifted
• Preheat the oven to 350 degrees F.
• Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
• Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
• Chocolate Sauce:
• 4ounces4 ounces bittersweet chocolate
• 7tablespoons7 tablespoons water
• 1/4cup1/4 cup butter
• Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.

Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.

*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.

Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.

For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.