Melted Chocolate Running from a Whisk
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Thomas Keller's Molten Chocolate

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eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Thomas Keller’s Molten Chocolate


 Classic Home Desserts:
a Treasury of Heirloom
and Contemporary Recipes
from Around the World
(winner of both a James Beard Award and a Julia Child Award!)
by Richard Sax, 1994, Chapters Publishing, Ltd./2000 Houghton Mifflin Company

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.
 

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