AI generated image
Chef's Tip
To achieve the perfect molten center, use a digital thermometer to check for an internal temperature of 160°F at the edges while the center remains at 145-150°F. This ensures food safety while maintaining the signature flowing center.
Instructions
- Prepare ramekins: Butter six 6-oz ramekins thoroughly. Dust with cocoa powder, tapping out excess. Place on a baking sheet.
- Make cake batter: Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Beat eggs: In a large bowl, beat eggs, egg yolks, and sugar with an electric mixer until pale and thick, about 5 minutes.
- Combine: Fold melted chocolate mixture into egg mixture gently.
- Add dry ingredients: Sift flour, cocoa powder, and salt over the batter and fold in carefully. Add vanilla extract.
- Fill ramekins: Divide batter among prepared ramekins, filling each about 3/4 full.
- Chill: Refrigerate ramekins for at least 30 minutes (or up to 24 hours covered).
- Prepare anglaise: In a medium saucepan, heat milk and vanilla bean (pod and seeds) until just simmering.
- Make custard base: Whisk egg yolks and sugar until pale. Gradually whisk in hot milk mixture.
- Cook anglaise: Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes. Do not boil.
- Strain and cool: Strain sauce through a fine sieve. Cool to room temperature.
- Bake cakes: Preheat oven to 425°F. Bake cakes until edges are set but centers are still soft, about 12-14 minutes.
- Serve: Let cakes stand for 1 minute. Run a knife around edges and invert onto plates. Serve immediately with anglaise and berries.
Plating
Place each inverted cake in the center of a dessert plate. Dust lightly with powdered sugar. Pour a pool of vanilla anglaise sauce on one side of the cake, allowing it to spread slightly. Arrange fresh berries artfully around the plate. For an elegant touch, add a small sprig of mint and a thin chocolate decoration.
Storage & Reheating
These cakes are best enjoyed immediately after baking. The batter can be prepared and kept in the ramekins, covered with plastic wrap, in the refrigerator for up to 24 hours before baking. The vanilla anglaise can be refrigerated in an airtight container for up to 3 days and gently reheated before serving.
About This Recipe
This indulgent chocolate cake was a signature dessert at Jimmy's Harborside, where it concluded many memorable meals with its decadent texture and rich flavor. The restaurant's version featured a perfect balance between cake exterior and molten interior. This home adaptation preserves that textural contrast while adding a classic vanilla anglaise that complements the intense chocolate.