Tea-Flavored Molten Chocolate Cakes
What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!
Yield: 6 servings
From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine
Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.
1 cup boiling water
2 teaspoons Earl Grey tea leaves
8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped
7 Tablespoons unsalted butter
4 large eggs, separated
¼ cup unsweetened cocoa powder
Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.
Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.
Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.
Note: For other recipes visit my other fun blog:
Romancing The Chocolate