Valrhona Chocolate Cake
- Total Time
- 40 minutes
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Ingredients
- 5½ounces imported bittersweet chocolate (not unsweetened, preferably Valrhona from France), coarsely chopped (see note)
- 11tablespoons unsalted butter, cut in large pieces
- 3large eggs
- 3large egg yolks
- ¼cup plus 2 tablespoons sugar
- 5tablespoons all purpose flour
- Vanilla ice cream
Preparation
- Step 1
Preheat the oven to 325 degrees. Butter and flour 6 6-ounce custard cups.
- Step 2
Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Step 3
Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour.
- Step 4
Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
- Step 5
Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
- Step 6
Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.
- Valrhona chocolate can be bought in Manhattan at Dean & DeLuca, 560 Broadway (Prince Street), or it can ordered from Williams-Sonoma, (800) 541-2233.
Private Notes