Dark dark chocolate molten cake w/ fluer de sel
Cakes
This recipe was adapted from Gale Gand (formerly of Criterion Brasserie and Charlie Trotter’s). I suggest using Sharffen Berger chocolate if you can find it – the subtle earthy qualities of this particular chocolate add layers of flavor. I have also upped the butter, reduced the sugar and added a few extra removal-from-the-ramekin type tips for those of us who are not professional chefs. I like the addition of Fluer de Sel or (as pictured) course Grey Sea Salt. Also, after much trial and error, I have figured out a way to freeze these little guys with exact cooking times so you can just pull one out and pop it in the oven anytime you’re in the mood... (Or refrigerate a day ahead and take out when you need them). Here goes:
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