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Citarella's Warm Vanilla Cakes
7 T. butter; more for molds
10 oz. top-quality white chocolate, divided use
5 eggs at room temperature, separated
3 vanilla beans, split in half lengthwise and seeds scraped (reserved for
divided use)
1/4 C. plus 2 T. bread flour, sifted
One-sixteenth teaspoon cream of tartar
1/4 C. plus 2 T. sugar
Vanilla ice cream
Melt, combine white chocolate mixture: Melt butter and 7 oz. white chocolate in
a double boiler over water that is hot but not boiling. 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.
Prepare the meringue:
In an electric mixer fitted with a whisk, combine egg whites and cream of
tartar. Whisk until fluffy. Slowly add sugar a little at a time, until meringue
is shiny and tight.
Assemble, refrigerate batter:
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 8 hours.
Fill the molds:
Heat oven to 375�F. Line a baking sheet with parchment paper. Butter 12 metal
rings 2 1/2 inches in diameter and 1 1/4 inches high. Place them on parchment
paper. Using a spatula, spoon cool batter into a pastry bag with a tip opening
of about 1/2 inch. Fill molds 1/2 full. Break remaining chocolate into pieces
about 1 inch square and inch thick. Drop a piece in each mold. Sprinkle a little
cluster of vanilla seeds from remaining beans. Cover chocolate with more batter
so molds are barely 3/4 full.
Bake the cakes:
Set pan in center rack of preheated oven. Bake 12 to 14 minutes, until risen and
still a bit jiggly in center. Remove from oven.
Unmold the cakes:
Have 12 plates ready. Slip tip of a knife under cake, and lift it a little; then
slide a spatula underneath, and transfer to a serving plate. Holding mold in
place with tongs, run a sharp knife around top edge of mold; then lift mold off
cake with tongs. Repeat with other cakes.
Presentation:
Serve immediately with ice cream.
Cook's notes: Recipe requires 8 hours resting time for the batter.
Makes 12 servings.
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