Chocolate Molton Love Cake

by
  3.6 – 13 reviews  • Fruit
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: 12 servings
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: 12 servings

Ingredients

  1. Vegetable spray
  2. 1 pound sweet butter
  3. 1 pound 64 percent Valrhona chocolate
  4. 1/2 pound sugar (recommended brand: Dixie Crystal)
  5. 9 eggs
  6. 1/4 cup cake flour, sifted (recommended brand: King Arthur)
  7. Creme Anglaise, recipe follows
  8. Butterscotch sauce, store-bought
  9. Raspberry Coulis, recipe follows
  10. Pistachio Tuile, recipe follows
  11. Chocolate Sauce, recipe follows
  12. Fresh berries, for garnish
  13. 3 cups heavy cream 40 percent
  14. 1 vanilla bean, preferably Madagascar, split and seeds scraped
  15. 1/2 pound granulated sugar
  16. 9 egg yolks
  17. 1 pint fresh raspberries
  18. 3 ounces simple syrup, recipe follows
  19. 2 cups granulated sugar
  20. 1 cup water
  21. 1 cup whole milk
  22. 14 ounces melted sweet unsalted butter
  23. 14 ounces chopped pistachio nuts
  24. 4 1/4 ounces cake flour, sifted
  25. 4 ounces bittersweet chocolate
  26. 7 tablespoons water
  27. 1/4 cup butter

Instructions

  1. Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
  2. Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
  3. *Cook’s Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
  4. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
  5. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
  6. In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
  7. Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
  8. Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
  9. Preheat the oven to 350 degrees F.
  10. Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
  11. Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
  12. Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

Reviews

Zachary Logan
I am dying to try this recipe, but I cannot find any baking rings. Any suggestions as to what else to use? Or where to get baking rings? Which measurements work best, the recipe or what they did on the show? Thanks.
Jessica Mullins
Paula’s recipes are not that great to criticize the beginner cooks on food network star like she does. She can say the harshest things.
Melissa Moody
Reduced the recipe to 1/6 to serve 2 people instead of 12. My oven is somewhat temperamental, and I ended up baking at 350F for 13 minutes. The cake needed the extra time. It was true cake around the edges, and soft pudding in the middle. A little too dense chocolate taste for me, but still delicious! Kept it simple and served with vanilla ice cream and raspberries. I’d make it again for company, but not something I’ll personally be craving. Very very strong & dense chocolate flavor.
Michael Flowers
The toppings we very delicious. But the cake itself never set up. It was basically pudding at the end of baking. The directions are terrible…I find this with a lot of Paula’s dishes. The recipes don’t work the way they show on tv. I guess I will stop cooking Paulas food…and stick to Rachael Ray & Bobby Flay. Theirs are always exact..and always work out!
Christian Kennedy
I watched this episode today and the directions they gave were different from those here I am watching now, what are the right ones?
Ups!!! 🙁
Deborah Smith
Looks really tasty but is it?
Mark Davis
I need to make this!
Veronica Bell
I am dieing to try this recipe. I think that the directions could be a little more explicit though.
Albert Thompson
I have been lucky enough to enjoy this heavenly creation at Noble Fare, and it
is wonderful !!! I made this for a dinner party this weekend, and it was the highlight of the evening !!!

Can’t wait to go back to Noble Fare~

Thanks for sharing the recipe !

Meg

Marie Vega
What if you don’t have the baking rings? Can you fix them in the individual bunt pans???

 

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