Chocolate Molton Love Cake

Name: Chocolate Molton Love Cake
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams 64 percent Valrhona chocolate; 12 servings Fresh berries, for garnish; 113 grams bittersweet chocolate; 57 grams butter; 31 grams cake flour, sifted (recommended brand: King Arthur); 120 grams cake flour, sifted; 9 egg yolks; 9 eggs; 227 grams granulated sugar; 400 grams granulated sugar; 714 milliliters heavy cream 40 percent; 12 servings Butterscotch sauce, store-bought; 397 grams chopped pistachio nuts; 2 pints fresh raspberries; 227 grams sugar (recommended brand: Dixie Crystal); 454 grams sweet butter; 397 grams melted sweet unsalted butter; 1 vanilla bean, preferably Madagascar, split and seeds scraped; 237 milliliters water; 7 Tbsps water; 244 milliliters whole milk

Chocolate Molton Love Cake is a dessert that serves 12. One portion of this dish contains roughly 20g of protein, 110g of fat, and a total of 1459 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires eggs, sugar, cake flour, and butter. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Users who liked this recipe also liked Chocolate Molton Love Cake, True Love Chocolate Cake, and Double-the-love chocolate cake.

Instructions

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

Equipment you will use

Baking Sheet

Oven

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

Ingredients you will need

Chocolate

Butter

Equipment you will use

Double Boiler

Bowl

Put the bowl over a double chiller.

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Bowl

*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice.

Ingredients you will need

Ice

Equipment you will use

Double Boiler

Bowl

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.

Ingredients you will need

Chocolate

Butter

All Purpose Flour

Sugar

Egg

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Whisk

Bowl

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.

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Oven

Remove from oven, let cool a few minutes, then lift the baking ring off each cake.

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Oven

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.

Ingredients you will need

Butterscotch Sauce

Raspberries

Add a piece of Pistachio Tuile.

Ingredients you will need

Pistachio Nuts

Transfer the molten cakes from baking sheet to the plates on top of the sauces.

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Baking Sheet

Drizzle chocolate sauce on top and garnish with berries.

Ingredients you will need

Hot Fudge Sauce

Berries

In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.

Ingredients you will need

Vanilla Bean

Egg Yolk

Cream

Seeds

Sugar

Ice

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Pot

Spatula

Frying Pan

Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.

Ingredients you will need

Berries

Syrup

Equipment you will use

Blender

Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.

Ingredients you will need

Sugar

Water

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Pot

Preheat the oven to 350 degrees F.

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Oven

Mix the wet ingredients together in a bowl.

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Bowl

Mix the dry ingredients together in a separate bowl.

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Bowl

Fold the wet with dry, a little at a time, until incorporated.

Pour evenly on top of a silpat lined baking sheet.

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Baking Sheet

Bake for 5 minutes. Allow to cool, then break into pieces.

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Oven

Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Double Boiler

Equipment

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.