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This recipe for Warm Valrhona Individual Chocolate Cakes comes from Noëlle Ifshin,
Executive Chef of Spirit Cruises of New York and New Jersey. It was passed down from her grandmother Noëlle.
Warm Valrhona Individual Chocolate Cakes
Makes 12 individual cakes
14 oz Valrhona 56% Semi Sweet
Chocolate
8 oz butter
16 eggs, separated
4.5 oz granulated sugar
2-3 oz cake flour
Melt chocolate over double boiler with
butter.
Meanwhile separate eggs.
In electric mixer with balloon whip, whip egg whites and half
the sugar to stiff peaks
and set aside.
In a mixing bowl, whisk egg yolks and sugar until ribbon
consistency.
Slowly fold eggs yolks into chocolate mixture so as not to
curdle eggs.
Let mixture cool slightly.
Fold in whipped egg whites in three stages, bringing down
temperature of mixture.
Gently fold in flour.
Spoon mixture into greased cups.
Freeze over night.
Pre-heat oven to 350F.
Bake in center rack of oven at 350F for 18 minutes.
Turn off oven and open oven door. Leave cakes in oven for 8-10
minutes.
Serve warm with caramel gelato.
Compliments of Spirit Cruises of New York and New Jersey. |
