Exclusive Molten Chocolate Cakes Recipe From "Emily in Paris: The Official Cookbook" by Ann Marie Patitucci
I am not embarrassed to admit that I love the Netflix series Emily in Paris. Lily Collins is delightful and the show is escapism at its finest: the setting, the fashion, the romance, the glamor, the champagne, the vineyard, the food! Speaking of food, the Emily in Paris: The Official Cookbook is set to be released August 16, 2022. The 224-page cookbook will allow the show’s fans and Francophiles alike to experience Emily Cooper’s fabulous, Instagram-worthy Parisian lifestyle from the comfort of their own homes (kitchens!).
The hardcover book includes 75 recipes inspired by the Netflix series and features photos from the show as well as fan-favorite quotes. Two exclusive recipes have been released in advance of the cookbook’s release. Here’s one of them for molten chocolate cakes!
Cuisine: French
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 4 tablespoons unsalted butter, cut into small pieces (plus more for the ramekins)
- 2 tablespoons unsweetened natural cocoa powder, sifted (plus more for the ramekins)
- 8 ounces bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- pinch of fine sea salt
- 4 large egg yolks
- 6 tablespoons granulated sugar
- 3 large egg whites
- powdered sugar, for dusting
Here's how to make it:
- Preheat the oven to 400 degrees F. Lightly butter six 3/4-cup ramekins and then dust with cocoa powder, tapping out the excess. Set the ramekins on a small sheet pan.
- Combine the chocolate and butter in a heatproof bowl and set over (not touching) barely simmering water in a saucepan. Heat, stirring often, just until the chocolate and butter melt and the mixture is glossy and smooth. Remove from over the water and stir in the vanilla and salt. Set aside to cool slightly.
- In a large bowl, using an electric mixer on medium-high speed, beat together the egg yolks, 3 tablespoons of the granulated sugar and the 2 tablespoons cocoa powder until thick and smooth. Add the chocolate mixture to the yolk mixture and continue to beat on medium speed until blended. The mixture will be very thick.
- In a bowl, using clean beaters, beat the egg whites on medium-high speed until very foamy and thick. Sprinkle in the remaining 3 tablespoons granulated sugar, increase the speed to high, and beat until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and stir in just until blended. Using a rubber spatula, gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared ramekins.
- Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look slightly wet.
- Remove from the oven and dust with confectioners’ sugar. Alternatively, run a small knife around the inside edge of each ramekin to loosen the cake sides, then invert a dessert plate over the ramekin, invert the ramekin and plate together, lift off the ramekin, and dust with the powdered sugar. Serve at once.
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