There’s really not much to say about this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen. It’s a warm (molten) chocolate cake served with salted butter caramel sauce.
It’s the perfect dinner party dessert because you can make all the components in advance, refrigerating the batter in the ramekins and just cooking the cakes and re-heating the sauce when you need them.
The cakes are a little tricky to tell when they are done – they are supposed to be “molten” but I used ramekins slightly larger than the 1/2 cup size that David calls for so needed to cook mine a little bit longer. Even after a couple of extra minutes, some of the middles were still pretty much raw so I cooked them some more (around 5-6 minutes more than the recipe called for). There’s no way of knowing if they are cooked either because the skewer in the middle of the cake will never come out clean! Also – a note that if you make the cakes in advance and bake them earlier than you need them (like, so you can take a photo in decent light), if you re-heat them for a bit in the microwave, they will go a little more molten there too so it’s ok to over cook them at the start.
The salted butter caramel sauce took a LONG time to make – it’s not difficult but you do need to watch the sugar cooking like a hawk so it doesn’t get *too* cooked.
I mean…
Right? No words needed…
Get the recipe for David Lebovitz’s Warm Chocolate Cake with Salted Butter Caramel Sauce on page 262 of My Paris Kitchen.
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Love the color and the soft center of your chocolate cake. I need to reduce the baking time for the smaller ramekins I am using.
This turned out so well. I wasn’t sure if the larger molds would work, but really no problem. The sauce was pretty simple to make and all in all it was really delicious. Maybe a bit too delicious….