Married with a Little Chocolate

We did it! We are married. The wedding was perfect. Full of love and happy tears and even some delicious food.

Newlywed bliss has engulfed us entirely . . . sleeping, snuggling, eating, repeating.

On the flight home from our honeymoon, I read Lunch in Paris by Elizabeth Bard. How have I not read this book before? It's Bard's love story about her husband and Parisian food. We're lucky enough that she shared some of her recipes . . . interspersed with her articulate wit.

So the new husband and I have been cooking several of these recipes to celebrate our own new-found happiness. Thank you, Elizabeth Bard, for introducing these Individual Molten Chocolate Cakes to our sappy new love nest.

Elizabeth Bard's Individual Molten Chocolate Cakes

From the highly recommended Lunch in Paris

  • 8 tablespoons (1 stick) unsalted butter
  • 5 ounces dark chocolate (70 perfect cocoa; the quality of the chocolate is essential - Elizabeth recommends Valrhona or Green & Blacks)
  • Large pinch of coarse sea salt
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon flour

Preheat the oven to 450.

Melt butter and chocolate together in the top of a double broiler or in the microwave. Add sea salt.

Meanwhile, beat together the egg, egg yolks, and sugar with a whisk or an electric beater until light and slightly foamy.

Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be quite thick.

Butter small ramekins, or use Reynolds foil cupcake liners.

Divide the batter evenly among the ramekins. (You can make the cakes in advance to this point and chill them until you're ready to bake. Be sure to bring the batter back to room temperature before baking.)

Baking time will depend on your oven; start with 7 minutes for a thin outer shell with a completely molten interior.

Melt a little more chocolate to drizzle on top. Sprinkle a little more salt, and serve with ice cream.

12 comments:

  1. Congratulations! I heard the wedding was beautiful. :) This chocolate looks sinfully good!

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  2. Congrats! This looks delicious! The photos are gorgeous too :)

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  3. Congratulations!!!!
    Wow, glad I checked in with you, and will be on vacation next week, so will buy this book for the plane! Thanks for the recommendation.
    Stacey

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  4. I'll soon be in your wedded bliss company -- October can't come quick enough! Our (homemade) wedding cakes will be similar to this, but more of a dense, flourless cake; though a little oozy chocolate wouldn't hurt...

    Cheers, congratulations and many good blessings,

    *Heather*

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  5. congratulations, catherine! do we get to peek at some of the delicious food i'm sure you had at your wedding? total food porn.

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  6. Congrats Heather!

    And Terri . . . I'm trying to find some pics of the food. Coming soon (hopefully!)

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  7. The chocolate looks yummy, but nothing can top your wedding. It was lovely, elegant, tasteful . . . and you were radiant. It was an honor to give your hand to John because I like him so much. Congratulations to both of you for doing it all so well. -- Daddy

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  8. Yay! The nuptials and honeymoon sound dreamy! Can't wait to hear about it at supper club!

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  9. Congratulations! I'm so happy for you guys :) :) Glad to be back in the country and cruising your blog again! Happy cooking!

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  10. congratulations to the newly weds!!!

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  11. congrats!! lovely dessert by the way!

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  12. Hi Heather. Hope you're well. I'm the author of Lunch in Paris. I wanted to say thank you for your lovely post (and congratulations on your wedding!). Your photos are gorgeous, so gorgeous, in fact that my British publisher would like to use one for an article in a newspaper. I would need your permission. You would get full photo credit, of course. I apologize for putting the request in a comment, but I didn’t see and email address for you on the site. The British edition of Lunch in Paris comes out on July 4th, so any answer you could give would be much appreciated. You can reach me at mylunchinparis@gmail.com Merci and keep posting these incredible photos and recipes! Best, Elizabeth Bard

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