Warm Vanilla Cakes
(from JessiVance’s recipe box)
to make these cakes more convenient to bake at the last minute and serve while still warm, the molds can be filled and then refrigerated for at least 8 hours, the baked.
Source: The New York Times Dessert Cookbook
Categories: Dessert
Ingredients
- 7 Tbsp unsalted butter, plus more for molds
- 10 oz white chocolate
- 5 large eggs at room temperature, separated
- 3 vanilla beans, split in half lengthwise, seeds scraped out
- 1/4 C plus 2 Tbsp bread flour, sifted
- Pinch of cream of tartar
- 1/4 C plus 2 Tbsp sugar
- Vanilla ice cream for serving (see recipe)
Directions
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Melt butter and 7 oz white chocolate in a double boiler over hot, not boiling water. When mixture is melted, remove from heat and stir until smooth. Whisk in egg yolks and half the vanilla-bean seeds. Sift flour over mixture. Whisk until smooth.
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In an electric mixer fitted with a whisk, combine egg whites and cream of tartar. Whisk until fluffly. Slowly add sugar a little at a time, until meringue is shiny and stiff. Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth. Cover with plastic wrap, and refrigerate about 8 hours.
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Butter 12 metal rings 2-1/2" in diameter and 1-1/4" high and place them on parchment paper. Or use (12) 2 oz muffin or other molds. Using a spatula, spoon cool batter into a pastry bag