Putting the uncomfortably cold temperature in my cube aside, let's talk about some chocolate cake and ice cream. I made this during the 4th of July dinner a month ago. I mentioned before that instead of having a BBQ like other people do, I had dinner together with M and J, a friend/our coworker. Since it is for 3 people, sit-down dinner seems to be more appropriate, especially that M is now allergic to steak (go figure). Long story short, I made caprese crostini, pesto pasta, sliced steak, and molten chocolate cake with vanilla bean ice cream.
I've made this cake a few times in the past, mostly during my college years, so it is really nothing new. What I want to highlight is the vanilla bean ice cream. It is not just a vanilla ice cream but it is Pierre Herme's vanilla bean ice cream. I was actually looking for store-bought vanilla bean ice cream at my local Trader Joe's due to time constraint, but all they have was regular vanilla ice cream. M has been spoiled ever since we got back from Japan, his tastebud had changed and vanilla bean ice cream seems to be the new standard now. So I decided to make my own, also taking this opportunity to finally make something from the book "Pastries" by Pierre Herme.
I remade the cake in larger quantity (for a welcoming-baby party) and so I took the opportunity to remake the vanilla bean ice cream again, this time with even less vanilla bean. I ended up using just half of what the recipe calls for and it was perfect for me.
So for those of you who are lucky enough to be able to enjoy the Summer whether and don't get stuck in 60 degree office temperature five days a week, enjoy the ice cream and smoothies while it lasts. :)
Molten Chocolate Cake
Yield: Four 6-oz ramekins
4oz unsalted butter
6oz bittersweet chocolate
2 egg yolks
2 Tbs. all-purpose flour, sifted
Pinch of salt
Additional butter and cocoa powder for greasing and coating
- Preheat the oven to 450F
- Prepare four 6-oz ramekins. Brush with softened butter and coat it lightly with cocoa powder, tap out the excess.
Note: I like to use cocoa powder for coating chocolate cake instead of flour to avoid getting the white specks when it is done.
- Melt the butter and the chocolate on top of double boiler. Set aside.
- In another bowl, beat the egg yolks, eggs, and sugar until thick and pale
- Fold the chocolate mixture into the egg mixture
- Fold in the flour and salt.
- Spoon the batter into the prepared ramekins.
- Bake for 12 minutes or refrigerate until ready to bake. If refrigerated, bake it for 13 minutes.
- Let cool for a minute before unmolding.
- Serve with vanilla bean ice cream
2 Tahitian vanilla beans
2 Madagascar vanilla beans
2 Mexican vanilla beans
670g whole milk
55g dry whole milk powder
260g heavy cream
120g egg yolks (6 egg yolks)
150g granulated sugar
- Pour the milk, cream, milk powder, and vanilla bean seeds and pods into a pot
- Bring to a boil, cover with plastic wrap and refrigerate overnight
- The next day, remove and discard the vanilla pods
- Combine the egg yolks with the sugar
- Pour the vanilla milk into the mixture and pour into a saucepan
- Cook over low heat, stirring constantly until the custard reaches 85C or 185F
- Pour the custard into a bowl
- Process with a hand blender and cool it as quickly as possible
- Process into an ice cream machine and freeze