Disaster in The Kitchen

As I had commented in the previous post my in - laws were at home to take lunch. After deciding what would be served in the lunch. I had to determine what to make for dessert.

_“No problem,” said my husband “We buy ice cream."

I find great. But unfortunlly , I am not be satisfied and I thought. It would be nice if I made a Petit Gateaux, Jojo cake, Volcan di ciocolatto, molted chocolate cake, or whatever it call, that small and delicious cake. For sure that little cake was created in 1987 by Pierre Schutz, executive chef at Vong in Manhattan, he spent time working with Marc Meneau in France and brought back a recipe for an under baked chocolate cake. They were tiny and under baked, but because they are so small, they are only moist.. Three months after they started making them one customer requested them for a party. That's when they first made larger ones and discovered that the insides ran—and the result was a success. Well the fact is that I made the small pastries. I took the recipe of the Brazilian magazine named Gula with the original Jean-Georges Vongerichten’s recipe. I always, always made the same recipe and always, always work, but things happens. Sometimes in the worst moments .That what it happen : I take off the first small cake and… Pluf!! Smashed …

“No problem” I thought "I will keep this for me and I accommodate him in one bowl" For the second happens the same thing. I thought again” This is unbelievable!! The third… Well…. this had worse luck, with my restlessness it falls inside the floor like a bomb. More one and….yes!! Success! I take it proudly to the table, because they say that the first impression is the only that count up....After these I take the others one. Obviously nobody said a single word. I don’t know what happens to the others one, but I think that was my nervous and anxiety, maybe they was too hot and I, or my oven had problems .Sincerely I don’t have any idea.

But the recipe is so good I left here

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Method:

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made one day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates... Serve with ice cream.