An 18-reais petite molten chocolate cake is pure coma-inducing decadence.
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Fast-forward to 1998, when people were dreaming of molten chocolate cake.
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At the end of the day it's a chicken-and-molten-chocolate cake kind of city.
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The molten-chocolate cake that took over dessert menus all over the country in the aughts?
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And he loved a good "chocolate freedom," a dessert of molten chocolate cake made with imported French chocolate.
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It's essentially a molten chocolate cake—with that gloriously underbaked, soft center—topped with a creamy, boozy sauce.
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Twitter erupted like a Molten Chocolate Cake on Saturday when vice presidential candidate Mike Pence admitted to eating dinner at Chili's.
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We ate modestly, but we couldn't resist the classic French dessert moelleux au chocolat, a molten chocolate cake bathed in crème anglaise.
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First born in the '80s — again, with a hotly disputed origin story, according to Eater — molten chocolate cake was popular throughout the '90s.
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I enjoy a delightful meal there that concluded with a ten-out-of-ten molten chocolate cake, which happens to be my favorite dessert.
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And an especially happy ending was found in Mr. Eden's impeccable rendition of Jean-George's molten chocolate cake, rich and luxurious as brownie pudding.
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He gave examples of trends we've heard of — molten chocolate cake, nitrogen ice cream — that had a false start before sticking, a generation or two later.
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Deconstructed Pavlova Australia Booth, $4 If you want to end on a sweet note but don't have quite enough room for a molten chocolate cake smothered with Irish cream, this is a great option.
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Along with dismembered chunks of dough, elaborate herb garnishes and ice cream quenelles, that decade welcomed the molten chocolate cake, which the French chef Jean-Georges Vongerichten debuted in New York in 1987 to rapturous acclaim.
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Aside from apple pie, DoorDash predicts cream cheese rangoons (wonton wrappers filled with cream cheese), molten chocolate cake, hash browns and brussel sprouts will be top orders in 2020, saying sides and desserts will be on the rise.
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The three-hour, sweet-and-savory course (€150 per person) involves dishes like roasted duckling filet with quince and creamy polenta, along with desserts like warm molten chocolate cake with orange custard or roasted mango or hazelnut crumble with yogurt sorbet.
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A similar cake with little or no flour in which the egg matrix is allowed to collapse is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants.
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Kladdkaka is a popular Swedish chocolate cake. It is a rich chocolate dessert with a crisp exterior and a soft and gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. The ingredients are flour, eggs, butter, sugar and cocoa.
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Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. Its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from French for "soft"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate).
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New York wrote that in the past two decades, no single chef has had more influence on the way New Yorkers dine out—or on the way other chefs cook and other restaurants look. "He invented America’s answer to nouvelle cuisine," says Mario Batali. "When I first came to New York, his book Simple Cuisine was the holy grail for young chefs, and JoJo was the hottest ticket in town." Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that, arguing that such a dish already existed in France.
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The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.
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With a normal capacity of approximately 50ml-250ml (2 to 8 fl oz), ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, macaroni and cheese, lasagna, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, chakra póngal, or scallops, or used to serve side garnishes and condiments alongside an entrée. Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes like flowers, hearts, and stars. Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a cooking torch.
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Chelsea's menu of Charred Kobe-style Beef with Asian Pear Slaw and Honey-Miso Vinaigrette, Spicy Tuna Belly and Asparagus Roll with Wasabi Crème Fraîche, and Green Tea Parfait with Kiwi and Cashews eked out a 35-34-34 victory over Tom's Scalloped Corn Casserole with Apple Smoked Bacon, Prime Beef Burgers with Gorgonzola and Special Sauce, Molten Chocolate Cake with Whipped Cream and Kenny's Dungeness Crab with White Asparagus and Hazelnut Vinaigrette, Seared Kobe-style Beef with Potato Mousseline and Chanterelle Mushroom Salad and Fried Cookies and Cream. The finals, broadcast over both NBC.com's website and on television on April 22, paired Cindy with Wolfgang, Ashley with Cat, and Chelsea with Govind. For this round, the contestants were paired up with their chefs by random draw and given just one day to practice their dishes.
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