This traditional French chocolate cake has a velvety molten chocolate center that flows seductively onto your plate the moment it’s touched with a fork. The chef at Geneva's Hôtel d’Angleterre (17 Quai de Mont Blanc) named the dish after Sokoto, a town in Nigeria where the cocoa beans originate for this 58 percent pure chocolate. He serves it with homemade passion fruit and banana sorbet and mango coulis as a dessert, but for afternoon tea, you can serve it simply with a dollop of whipped cream, some fresh raspberries or strawberries, or with a purée of fruits.
INGREDIENTS
5 ounces Sokoto or other couverture-style chocolate
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup sugar
1 cup all-purpose flour
Whipped cream, for serving (optional)
Fresh berries, for serving (optional)
Fruit coulis, for serving (optional)
PREPARATION
Preheat the oven to 350º F. Spray eight 4-ounce ramekins with cooking oil spray with flour. In a small saucepan over medium heat, melt the chocolate with the butter. In a medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy. Stir in the flour and chocolate mixture. Transfer the batter to the prepared ramekins and bake for 10 minutes, or until
the tops are firm. Run a knife around the sides of the ramekins and invert the cakes onto serving plates. Top with whipped cream, fresh berries, or fruit coulis, if desired. Serve immediately.
Serves 8
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Excerpted from Tea and Crumpets by Margaret Johnson. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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