Today’s Secret Recipe is from République in Los Angeles. République is a modern French restaurant and bakery run by chef Walter Manzke. In-house pastry chef Margarita Manzke, who was recently nominated for a James Beard award, makes a pretty spectacular chocolate cake. It’s a flourless chocolate cake that’s best served hot from the oven with ice cream and toasted hazelnuts. At the restaurant they use Valrhona dark chocolate for this cake, but you can substitute your favorite dark chocolate.
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République’s Chocolate Fondant Cake
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- 3/4 cup (1 1/2 sticks) butter
- 8 ounces 80% Valrhona chocolate, chopped or “féves”
- 1 1/3 cups plus 1 1/2 teaspoons (270 grams) sugar
- 3 1/2 tablespoons cornstarch
- 4 eggs
- 4 egg yolks
- Toasted hazelnuts, for garnish
- Ice cream, for garnish
Heat a convection oven to 400 degrees.
In a bowl set over a pan of simmering water (double boiler), melt the butter and chocolate. While the butter and chocolate are melting, in a separate bowl, whisk together the sugar and cornstarch, along with the eggs and egg yolks.
Whisk the melted chocolate mixture into the egg mixture. Divide the mixture among 6 (10-ounce) ramekins, filling each with a generous 1/2 cup mixture.
Place the ramekins onto a baking sheet (this can be done in 2 batches), and bake just until the mixture begins to souffle and the top of each has mostly crusted over (there will be a “skin” in the very center that is not quite hard), 10 to 12 minutes depending on the oven.
Top each ramekin with a sprinkling of toasted hazelnuts and a scoop of ice cream before serving.
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Source: LA Times
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