Lunch In Paris- A Love Story with Recipes


Bonsoir tout le monde,

I hope you all had a great weekend and are taking the precautions necessary with Hurricane Sandy out there.

I’m currently reading a fabulous book called Lunch in Paris: A Love Story with recipes by Elizabeth Bard. It’s one of those books where it feels impossible not to get sucked in. The story follows our authour meeting her french husband Gwendal over lunch in Paris and the food adventures they share together as their relationship grows.

For the Chocolate Fans out there. I could not help but include this recipe found in the book. If you try the recipe out before I do let me know how it tastes. Although based on the sole fact that the main ingredient is chocolate, it must be pretty tasty.

Pour vous:

Individual Molten Chocolate Cakes- Moelleux au chocolat “kitu”

  • 8 Tablespoons (1 stick) of unsalted butter
  • 5 ounces dark chocolate
  • A good pinch of coarse sea salt
  • 2 eggs
  • 2 Egg yolks
  • 1 tablespoon of flour

Preheat oven to 450 F

Melt butter and chocolate together in the top of a double boiler or in the microwave. add sea salt .

Meanwhile, beat together the eggs, egg yolks and the sugar with a whisk or a an electric beater until light and slightly foamy.

Add the egg mixture to the warm chocolate, whisk quickly to combine. add flour and stir just to combine. The batter  will be quite thick.

The unmolding is the tricky part of these little cakes; the only foolproof solution bard has found is to use Reynolds foil cupcake liners ( paper liners don’t work they stick. Use 5 or 6 liners stacked together so they’re rigid enough to make a freestanding mold. make 6 of these molds.

Divide the batter evenly among the molds. ( you can make the cakes in advance to this point and chill them until you’re ready to bake. But be sure to bring the batter back to room temperature before baking)

Baking time will depend on your oven; start with 7 minutes for a thin outer shell with a completely molten interior, 8 minutes for a slighty thicker crust and a gooey heart.

Yield: Serves 6.

Sounds Delicious!

I can’t wait to try out this recipe. My birthday is coming up maybe I’ll try it then =)

A la prochaine,

de moi pour toi


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