Chocolate Lover´s Obsession - Molten Cake with American Pistachio Crust

molten cake






Baker's %

Yield %

Butter, 40% fat

400 g

14 oz

200.00 %

20.78 %

Dark chocolate, 64% cocoa

360 g

12.5 oz

180.00 %

18.70 %

Sugar, powdered

400 g

14 oz

200.00 %

20.78 %

Egg yolk, pasteurized

160 ml

5.5 oz

80.00 %

8.31 %

Egg whole, pasteurized

400 ml

14 oz

200.00 %

20.78 %

Flour, cake

200 g

7 oz

100.00 %

10.39 %

Vanilla, extract

5 g

1 tsp

2.50 %

0.26 %

Pistachios, ground

as needed

as needed



1925 g

4 lbs 3 oz

962.50 %

100.00 %


Brush 15 ceramic cups or 4 oz utility foil cups with melted butter and coat with ground pistachios nuts. Melt butter and chocolate over bain marie, set aside. Sift sugar, set aside. Sift flour, set aside. Temper eggs and egg yolks to 75°F / 24°C. Add the sugar to the chocolate/butter mixture combine with a whisk. Add the eggs slowly to the mixture combine with a whisk. Add flour at once and mix until homogenous. Add the vanilla and mix until well incorporated. Divide equally into 15 prepared ceramic cups (2.75 inches / 7 cm wide and 1.5 inches / 4 cm deep), using a 4 oz / 120 ml ladle. Refrigerate and bake to order at 375°F / 190°C for 12 minutes.

Serve with raspberry sauce, crème anglaise, heavy whipped cream, and mint leave. Tulip decoration and powdered sugar optional.

If you bake freshly prepared desserts without refrigeration, bake for + - 7 to 8 minutes at 400°F / 205°C. Use pasteurized eggs and egg yolks only.

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