Project Food Blog: Coda to Warm, Soft Chocolate Cake

While this is the last stop for me in the Project Food Blog competition, this blog must go on! The challenges really pushed me to dig a little deeper and show a little more of myself in my posts. To tell you the truth, I actually pulled an all-nighter for the last challenge something I hadn’t done since working on a competition while working at Pei, Cobb, Freed over ten years ago.  It wasn’t the actual dinner that took all night, but the compilation of the entry! I was exhausted, but exhilarated to care so much about this little project not knowing or caring whether I was going to advance to the next round. (Okay, maybe I cared a little bit.)

I learned so much about myself and about food blogging through this experience. I also “virtually” met so many great people in this community!  And of course, a big THANK YOU to all my friends and family who supported me throughout this competition! I hope you enjoyed the ride. This ain’t the end for me, so I hope you continue to follow me!

And BEST OF LUCK to the remaining competitors!

On that note, I will end with Warm, Soft Chocolate Cake. You may remember this dessert from my “luxurious” cassoulet dinner.


Warm, Soft Chocolate Cake
adapted from Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman

Makes 4 individual cakes

1/2 cup (1 stick) butter, plus some for buttering the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 eggs yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

1 – In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light thick.

2 – Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3 – Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4 – Preheat the oven to 450°F. bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5 – Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

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  • riceandwheat

    Amy, that cake looks awesome, like a little chocolate volcano! It’s been so great getting to know you through your blog and Twitter and can’t wait to see all your future posts! :)

    • Amy

      Thanks Angi! I look forward to your posts and will be rooting for you all the way!

  • fooddreamer

    You certainly deserved to advance as much as anyone! This cake does look divine. Thanks for sharing it.

    • Amy

      Thank you!

  • Joanne Choi

    I was so upset to see that you did not advance. I loved your post and what your blog stands for! This cake, however is a small tiny treat – and perhaps I will attempt it. (I try to stay away from the combination of butter and chocolate as I tend to eat too much in that combination.) I’ll continue following you and your blog!

    • Amy

      Thanks Joanne! I really appreciate your comment! There are so many great blogs out there (yours included!)….PFB has certainly opened my eyes!

  • Daily Spud

    So sorry that you didn’t advance. I know PFB is certainly pushing me to dig deeper too but I think I’ll *need* some warm, soft chocolate cake to help keep me going :)

    • Amy

      Aw thanks! I enjoy your posts and am supporting you all the way!

  • Shizue Seo

    It looks so good. I showed Andrew your blog and he printed out recipe, I am hoping he will make this cake before I do… It has been fun reading your blog. Come back to west coast and cook for us!!

    • Amy

      Thanks for following! If you come out here, I will definitely cook for you! You are welcome here anytime! :-)

  • Randy

    That cake looks great and easy. I typically don’t love baking but i might actually try it. My son would love it and his birthday is this weekend.

    • Amy

      I’m not big on sweets, but I love this dessert – perfect size and yummy. This is actually my first “sweets” post!

  • Juintow Lin

    This looks amazing. I will definitely make this soon.

    • Juintow Lin

      wondering if there is anyway to make this sugarfree?

      • Amy

        you could experiment and try a sugar substitute. splenda? truvia? and, of course, dark chocolate has low sugar content which i think helps.

  • Ben

    Not long ago when I was emailing you in response to some random comment about my header redesign and you were like, “What’s Project Food Blog?” I’m so glad I said something. I am really kind of bummed out that we didn’t get to know each other as well when you lived here. Big Three need to get together in NYC or SF, for sure. It’s a bummer that you didn’t advance, but sounds like you found an outlet that gets you up in the morning (or, more accurately, keeps you up until the morning). Anyway, I’m happy that we’re part of the same community.

    • Amy

      I know! I had no intention of signing up for PFB. I accidentally registered while I was just looking for info on the competition! FB and PFB have both opened my eyes to a whole new world and blogging has certainly reignited my passion for food and cooking. Like I mentioned before, I felt like I was back in design school with PFB especially with the healthy competition and exchange of ideas with peers. Yes, it’s too bad we didn’t get to hang out (i’m actually really boring in person), but it’s been fun getting to know peeps and tweeps online! I look forward to a Big Three get together. Would we actually talk to each other when we all got together IRL? 😉

      • Ben

        We could bring our laptops. That might help break the ice. 😉

  • Lauren Zabaneh

    I want one of these for each fist. Of course, they may cause third degree burns, I’m pretty sure it’s worth it. I’m adding this to my favorites list as I type. Absolutely beautiful, Amy!

    I was laughing about you staying up late, compiling. There are moments where I feel like I’m back in school writing a paper or something. Sheesh.

    • Amy

      Thanks! A lot of work, but we wouldn’t be spending so much time on these “projects” unless we wanted to, right? Good luck to you…everyone’s posts have certainly stepped up a few notches, including yours. I’ve been enjoying each of your PFB posts immensely!