Chocolate Amatller 1900
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Thomas Keller's Molten Chocolate

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Chocolat Ideal
Alphonse Mucha
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Thomas Keller’s Molten Chocolate


Classic Home Desserts:
A Treasury of Heirloom and Contemporary
Recipes from around the World
by Richard Sax, 1994, Chapters Publishing Ltd.

“This is the ultimate in chocolate: a warm, baked-to-order individual hot soufflé-like mousse with a crackled, brownie-like exterior enclosing a molten chocolate center.
This dessert is so good, so essence-of-chocolate, that it evokes the timeless chocolate puddings, moist cakes and warm soufflés that linger in memory. It’s the creation of the amply gifted Thomas Keller, whose restaurant, French Laundry, recently opened in Napa Valley, California. Though Keller calls it a tart, it has no crust.
The baking dishes are frozen before they go into the oven, so the dessert comes out creamy. It should be baked just before serving. The recipe has been adapted slightly for the home kitchen. Keller serves his dessert with a cool pear puree and vanilla ice cream. I like to accompany it with either a small scoop of ice cream or a spoonful of cool vanilla-scented whipped cream.”

Editor’s Note:  In the years since Classic Home Desserts was published, Napa
Valley's French Laundry and Thomas Keller have become well known and highly praised the world over.  Chef Keller’s The French Laundry Cookbook is the winner
of the 2000 IACP Cookbook of the Year Award.  It is, in our opinion, a must-have
for any serious epicure.
 

The French Laundry Cookbook

Serves 6

4 ounces best-quality imported semisweet chocolate, finely chopped
1 1/2 ounces unsweetened chocolate, finely chopped
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
1/2 cup sugar
3 large eggs
1/2 cup  plus 2 teaspoons all-purpose flour
3/4 teaspoon baking powder
1 1/2 tablespoons unsweetened cocoa powder
Vanilla ice cream or vanilla-flavored whipped cream, for serving

1. Lightly butter six 1-cup ramekins or custard cups; set aside. Place the semisweet and unsweetened chocolate in the top of a double boiler or in a
bowl set over a saucepan of hot water over low heat (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate melts;
remove from the heat.
2. When the chocolate is smooth, stir in the butter and sugar until smooth. Add the eggs, flour, baking powder and cocoa. Beat with an electric mixer at medium-high speed until the mixture is pale and has a thick, mousse-like consistency, about 5 minutes.
3. Fill the ramekins 1/2 full, cover each with plastic wrap. Freeze for at least 3 hours. (The ramekins can be filled and frozen up to 3 days in advance.)
4.  Just before serving time, preheat the oven to 375 degrees F, with a rack in the center. Bake the cold desserts until the outer edges of the tops are set, but the centers are still moist and shiny, usually 10 to 11 minutes. Invert each portion onto a serving plate and serve warm, with a small scoop of the vanilla ice cream or a spoonful of vanilla-flavored whipped cream. Alternately, serve directly from the ramekins.
 

Featured Archive Recipes:
Chocolatier's Molten Chocolate Cake
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