Molten bittersweet chocolate cake recipe

Ingredients

• 8 ounces bittersweet chocolate (61–70 percent cacao), finely chopped
• 8 ounces (2 sticks) unsalted butter, softened
• 5 large eggs
• ¼ cup egg yolks (3–4 large)
• Scant ½ cup granulated sugar
• Generous ¾ cup unbleached all-purpose flour

• 1 cup (8 ounces) half-and-half
• 2 cups (1 pint) whole milk
• 2 bags Earl Grey Tea
• 1 teaspoon Nielsen-Massey vanilla bean paste, preferably, or pure vanilla extract
• Generous ¾ cup granulated sugar
• 4 ounces egg yolks (4–5 large)

• 1 cup plus 1 tablespoon (8 ounces) granulated sugar
• ¼ cup (2 ounces) light corn syrup
• ¼ cup (2 ounces) water
• 4 ounces popped popcorn, coarsely ground in a food processor
• Pinch of kosher salt

To Prepare the Cake
1. Preheat the oven to 400°F.
2. Butter 8 ramekins, about 8 ounces in size.
3. Melt the chocolate and butter in the top pan of a double boiler placed over its simmering water bath. Stir the mixture to melt the evenly. Remove it from the heat shortly before all the chocolate has melted, and continue stirring until it is smooth.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and yolks over medium speed briefly until frothy.
5. Pour in the sugar in 2 additions, beating about 15 seconds after each.
6. Lower the speed to medium-low and mix in the melted chocolate mixture. Stop the mixer and scrape down the bowl’s sides.
7. Add the flour, then mix again at medium-low until just combined.
8. Pour the cake batter into the prepared ramekins. Bake 6–9 minutes, until just set on the surface. You may serve the cakes in the ramekins or, just before serving, run a knife around each and invert it onto a plate.
To Prepare the Ice Cream
9. Combine the half-and-half, milk, tea bags, and vanilla in a medium saucepan. Warm the mixture over medium heat until just scalding, when a few bubbles break around the rim.
10. Meanwhile, whisk the sugar and egg yolks together in a large bowl until thick and pale lemon in color.
11. Pour the milk mixture into the yolk mixture, whisking continually to temper the yolks, then transfer the mixture back to the pan. Continue cooking over medium-low heat, stirring with a rubber spatula until the custard coats the back of the spatula.
12. Strain through a fine-mesh sieve and chill over an ice bath or refrigerate for at least 1 hour.
13. Process in an ice cream machine following the manufacturer’s instructions. Use immediately or place in the freezer until needed.
To Prepare the Tuiles
14. Line a rimmed baking sheet with a non-stick mat or parchment paper, lightly buttered.
15. Combine the sugar, corn syrup, and water in a small saucepan. Bring the mixture to a boil and continue boiling (it will darken in color) until it reaches 325°F–330°F degrees.
16. Carefully pour the hot caramel onto the middle of the baking sheet and allow it to cool completely.
17. While it is cooling, clean off the non-stick mat and return it to the baking sheet or, if using parchment paper, line the baking sheet with another piece and lightly butter it.
18. Preheat the oven to 325°F.
19. Once the caramel is cool and hard, break up the caramel and transfer it to a blender or coffee grinder. Grind to a powder. Dump the powder out on a clean baking sheet, smoothing it with a spatula in a thin fine layer. Scatter the popcorn and salt over it. Bake for about 2 minutes, or until melted again.
20. When the mixture is just cool enough to handle, cut with a table knife into at least 8 pieces longer than they are wide. Bend them in curlicues as you wish and let them cool to room temperature.
To Prepare the Banana Caramel Sauce
21. Combine the sugar, ½ cup water, and corn syrup in a small saucepan. Bring to a boil and boil to a medium caramel color, then immediately stir in the rest of the ingredients, which will cause some sputtering.
22. Reduce the mixture by about half. The bananas will get very soft and begin to melt into the caramel syrup.
23. Transfer to a blender and puree until smooth. If the caramel is not pureeing easily, add an additional tablespoon or 2 of water and blend again. Spoon into a bowl and reserve at room temperature.
Putting it all Together
24. If the cakes have cooled, you can reheat them for a couple of minutes in a low oven if you wish. Arrange 8 plates on a work surface. Spoon caramel across each plate. Place a cake to one side of the plate and top it with a tuile. Add a scoop of ice cream across from the cake and serve right away.