Exclusive Molten Chocolate Cake Recipe from “Emily in Paris: The Official Cookbook” | Cakes/Cupcakes
I’m not embarrassed to admit that I to like the Netflix series Emily in Paris. Lily Collins is lovely and the show is escapism at its best: the setting, the fashion, the romance, the glamour, the champagne, the vineyard, the food! Speaking of food, Emily in Paris: The Official Cookbook is set for release on August 16, 2022. The 224-page cookbook will allow fans of the show and Francophiles alike to experience the fabulous Instagram-worthy Parisian lifestyle of Emily Cooper 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 were released ahead of the cookbook’s release. Here’s one for chocolate fondant cakes!
Type of cuisine: French
Preparation time: 20 minutes
Cooking time: 20 minutes
Total duration: 40 minutes
Here’s how to do it:
- Preheat oven to 400 degrees F. Lightly butter six 3/4 cup ramekins, then dust with cocoa powder, tapping out excess. Place the ramekins on a small baking sheet.
- Mix the chocolate and butter in a heatproof bowl and pour (without touching) barely simmering water into a saucepan. Heat, stirring often, until chocolate and butter melt and mixture is shiny and smooth. Remove from top of water and stir in vanilla and salt. Let cool slightly.
- In a large bowl, using an electric mixer on medium-high speed, beat together the egg yolks, 3 tablespoons granulated sugar and 2 tablespoons cocoa powder until thick and thick. smooth. Add chocolate mixture to yolk mixture and continue beating on medium speed until well 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 the remaining 3 tablespoons of granulated sugar, increase the speed to high and beat until stiff, glossy peaks form. Place half of the beaten egg whites over the chocolate mixture and stir until combined. Using a rubber spatula, gently fold in the remaining whites until no white streaks remain. Pour into prepared ramekins.
- Bake cakes until puffed and top is cracked, about 13 minutes. The inside of the cracks will look slightly damp.
- Remove from the oven and sprinkle with icing sugar. Alternatively, run a small knife around the inside edge of each ramekin to loosen the sides of the cake, then invert a dessert plate over the ramekin, invert the ramekin and plate together, lift the ramekin and sprinkle with powdered sugar. Serve immediately.
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