Warm Chocolate Cake Recipe
Molten chocolate cake, anglaise, vanilla gelato (V)
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Ingredients
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Warm Chocolate Cake
Vanilla Anglaise
Vanilla Gelato
Method
Warm Chocolate Cake
- 1
Prepare the Chocolate Mixture
Preheat the oven to 200°C (400°F). In a heatproof bowl, combine dark chocolate and unsalted butter. Melt them together over a pot of simmering water, or in the microwave in short bursts, stirring until smooth.
- 2
Mix Ingredients
In a separate bowl, whisk together the granulated sugar and eggs until combined. Gradually add the melted chocolate mixture into the sugar and egg mixture, stirring well. Add flour, vanilla extract, and a pinch of salt, mixing until just combined.
- 3
Bake the Cakes
Grease four ramekins with butter and dust with flour. Divide the batter evenly among the ramekins. Place them on a baking tray and bake for 10-12 minutes or until the edges are firm, but the center is still soft.
- 4
Cool Slightly
Remove from the oven and let the cakes cool for 1-2 minutes before inverting them onto plates.
Vanilla Anglaise
- 5
Heat the Cream and Milk
In a saucepan, combine heavy cream and whole milk. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.
- 6
Whisk Egg Yolks and Sugar
In a bowl, whisk together the granulated sugar and egg yolks until pale and thick.
- 7
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to temper the yolks.
- 8
Thicken the Sauce
Return the mixture to the saucepan and cook over low heat, stirring constantly until the sauce thickens and coats the back of a spoon. Do not let it boil.
- 9
Cool and Strain
Strain the sauce through a fine mesh sieve into a bowl. Let cool before serving.
Vanilla Gelato
- 10
Prepare the Base
In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.
- 11
- 12
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
- 13
Cool and Churn
Remove from heat and stir in vanilla extract. Let the mixture cool completely in the refrigerator. Once cooled, churn in an ice cream maker according to the manufacturer's instructions.
