Chocolate Chocolate Cake for Two Recipes - New York Times

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Chocolate lava cakes gained popularity in the late 1990s thanks to chef Jean-Georges Vongerichten, and they have remained on dessert menus for good reason: they're rich chocolate cakes and a velvety sauce all over. in one, and they're surprisingly easy to make under an hour. If you want to plan ahead, you can make the dough a day ahead, refrigerate it, and then put the cake in the oven when you're ready for dessert. This recipe, made in a 10-ounce baking dish, is for sharing, but you can also make it in two 6-ounce ramekins. Just reduce the cooking time from 7 to 9 minutes. Also make sure to use chopped chocolate bars or chocolate beans rather than chocolate chips here. The chips are made with stabilizers that prevent melting and will negatively affect the texture of your dessert.

This article appeared first (in English) on NEW YORK TIMES

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