Molten chocolate cake, chocolate lava cake, or chocolate fondant cake, are those decadent little chocolate cakes with a soft chocolate interior. Garnished with raspberries, vanilla ice cream, powdered sugar, chocolate sauce, and sometimes mint, they make a perfect finale to any lavish menu, like my Morton's Steakhouse Menu. These little delicacies were reportedly invented by Jean-Georges Vongerichten in New York City in 1987; however, Jacques Torres, renowned French chef and chocolatier disputes that claim, arguing that it was already present in France. Well, wherever they came from, everyone loves them! I have tried a plethora of recipes for this chocolaty delight with varying results. However, Morton's version, "Morton's Legendary Hot Chocolate Cake," is fantastic and comes out perfectly, EVERY TIME! Just make sure you have a lot of eggs on hand, 15 in fact!
Morton's Legendary Hot Chocolate Cake
Serves 6, (This recipe recommends six 6-ounce souffle cups or ramekins. Depending on the size of your containers, serving size may vary.)
Ingredients:
1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
Directions:
Preheat the oven to 350 degrees. Generously butter six 6-ounce souffle cups (or ramekins) and sprinkle each with granulated sugar. Tap out the excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat. (Don't have a double boiler? No problem, click here.)
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
Pour the batter into the prepared souffle cups, leaving about 1/4" of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1" higher than the rim. The centers will be soft but not sticky.
Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Recipe from Morton's Steak Bible, by Klaus Fritsch with Mary Goodbody.
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