Molten Chocolate Cakes with Blackberry Coulis and Vanilla Bean Ice Cream

Molten Chocolate Cakes


Yield: Serves 8


Ingredients:


8 oz plus 6 T unsalted butter
10 oz best quality bittersweet chocolate
6 egg yolks 
6 whole eggs
3 c 10x confectioners’sugar
1 c all purpose flour


For the blackberry coulis:


1 pint fresh blackberries
3 T water
½ c granulated sugar
2 T Chambord


For the Tahitian vanilla bean ice cream:


2 c milk
2 c heavy cream
8 egg yolks
9 oz granulated sugar
2 Tahitian vanilla beans, split and scraped


For the sugar “gold” garnish:


1 c granulated sugar
2-3 T water
Mint sprigs (also for garnish)


Procedure:


1. Make the ice cream: Prepare a crème anglaise by bringing to a boil the milk, cream, and split and scraped vanilla beans. Temper with blanchired egg yolks and sugar (whisk together the yolks and sugar until they become pale yellow). Cook until nappant or able to coat the back of a wooden spoon. Freeze in a ice cream maker, according to manufacturer’s directions.


2. Make the blackberry coulis: Make a simple syrup with the granulated sugar the water. Remove from heat. Transfer to a blender or food processor with the blackberries. Process until smooth. Strain mixture through a fine mesh sieve. Mix in the Chambord.


3. Make the sugar “gold:” Bring to hard ball stage the sugar and water. Drizzle quickly over a silpat lined sheet pan. Let cool and harden, and separate into shards.


4. Preheat oven to 450 degrees Fahrenheit.


5. Grease and line with cocoa powder 8 ramekins.


6. Make the chocolate cakes: Melt the butter and chocolate together. While melting, mix together the eggs and confectioners’ sugar. Once the chocolate mixture has cooled a little, whisk in the egg and sugar mixture. Then, whisk in the flour all at once. Pour into the prepared ramekins, and bake 4-5 minutes.


7. For service: Place the cake in the center of the plate. Surround with blackberry coulis. Top the cake with a quenelle of vanilla ice cream. Garnish with sugar “gold” and mint sprigs.