Dessert: Chocolate Molten Love Cake

A fancy and decadent chocolate dessert that is sure to impress.

Ingredients

1 lb sweet butter
1 lb 64% dark chocolate
1/2 lb sugar
9 eggs
4 1/2 oz cake flour, sifted, divided
3 cups heavy cream, (40%)
1 vanilla bean, split and seeds scraped
9 egg yolks
1 pint fresh raspberries
2 cups granulated sugar
1 cup water, plus 7 tablespoons, divided
1 cup whole milk
14 oz unsalted butter, melted
14 oz pistachios, chopped
4 oz bittersweet chocolate
1/4 cup butter

Instructions

Preheat the oven to 325 °. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
Mix 1 lb butter and 1 lb dark chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the 1/2 lb sugar and 9 eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the 1/4 cup cake flour.
Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.

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