Recently, a number of stylish kosher restaurants have opened in Paris. One is the superchic Osmose, which calls itself a fusion and health-food restaurant. When I dined there, it was packed with well-dressed young French couples who could clearly afford the steep prices. The food, prepared by French-born Jewish Tunisian chef Yoni Saada, is delicious and sophisticated. Our meal began with a long, narrow plate filled with cumin-roasted almonds, fava beans, and tiny olives, and a tasty carrot-and-mango soup served in a champagne glass. And for dessert: an extravagant plate with that now classic molten chocolate cake and little marshmallow lollipops. Molten chocolate cake began as a simple French birthday cake that everyone’s grandmother made until the Alsatian chef Jean-Georges Vongerichten accidentally undercooked one. To his surprise, the guests loved it. An instant classic was born, now found just about everywhere, even at this chic kosher restaurant in Paris. The beauty of this cake is that the batter can be made ahead, poured into a cake pan or muffin tins, refrigerated, and baked 10 minutes before serving.

　　

Ingredients

one 9-inch or 18 individual cakes

　　2 sticks unsalted butter or pareve margarine, plus more for greasing

　　Cocoa powder for dusting

　　10 ounces bittersweet chocolate

　　6 large eggs

　　1 1/3 cups granulated sugar

　　1/2 cup all-purpose flour

　　Pinch of salt

　　Confectioners’ sugar for garnish

　　Strawberries or raspberries for garnish

　　

Step 1

Preheat the oven to 450 degrees. Grease a 9-inch round cake pan or eighteen muffin cups with butter or margarine, and lightly dust them with cocoa powder. Tap out the excess cocoa.

　　

Step 2

Melt together the butter and the chocolate in the top of a double boiler. Remove from the heat, and let cool for about 10 minutes.

　　

Step 3

Beat together the eggs and granulated sugar in the bowl of an electric mixer set on medium-high speed until pale yellow. Lower the speed, and pour in the chocolate. Add the flour and salt, and mix gently until just combined. Do not overbeat.

　　

Step 4

Pour the batter into the cake pan, or divide evenly among the muffin tins, filling them about half full. (At this point, you can cover and refrigerate the batter for several hours or overnight; make sure to leave time to bring to room temperature before baking.)

　　

Step 5

Bake for about 10 minutes for the muffins or about 20 for the cake. The center should still be soft, but the sides dry and set. Let cool for a few minutes before running a knife around each tin and inverting the cakes onto a cookie sheet. Quickly turn each cake onto a large platter or individual serving plates. Serve sprinkled with confectioners’ sugar, and garnish with fresh berries.

　　Quiches, Kugels, and Couscous