Chocolate Molten Cake
By Chef David Bazirgan
Yields 10 servings
- 10 oz bittersweet chocolate broken into pieces if whole
- 1 cup unsalted butter
- 8 eggs
- 1.25 cups granulated sugar
- 1.25 cups all purpose flour
- 1 ts vanilla extract
- 1 cup crème fraiche whipped lightly
- Preheat oven to 350
- Spray 10 muffin tins or cups with pan spray
- Melt the chocolate with the butter over a double boiler, allow to cool slightly
- Beat the eggs and sugar with a hand mixer for 1 minute
- Add the flour to the egg mixture and beat until well incorporated
- Slowly mix in the chocolate/butter mixture into the egg mixture
- Add the vanilla last and mix until incorporated
- fFll the cups 3/4 and bake for 10-12 minutes
- Wait a minute or two then unmold the cakesonto plates and serve with whipped crème fraiche
About Chef David Bazirgan
Starting with his job as a dishwasher in Newburyport, MA, David Bazirgan has been involved in restaurants since he was 15 years old. He managed to work at most of the popular eateries in his hometown before venturing off to San Diego at 19 in search of beautiful weather and occupational inspiration. After a year in Southern California, Chef Bazirgan decided he wanted to move back home to Boston and pursue a formal education in culinary arts and the Cambridge School of Culinary Arts. He quickly rose the ranks of his class and became one of the most promising students in his program.
Due to his insatiable appetite for pairing foods and perfection, he left a mark on his pastry instructor who in turn introduced him to Barbara Lynch. His first job out of school was with Chef Lynch at Galleria Italiana who won Top 10 Best New Chefs in Boston Magazine. This experience at Galleria Italiana forged a lifelong friendship with Chef Lynch who became his mentor. Following a successful time at Galleria, Chef Bazirgan worked as a line cook with Celebrity Chef Todd English at his acclaimed Olives Restaurant in Cambridge, MA. He was surrounded by Todd's passion for Italian and Mediterranean cuisine and learned the importance of speed and multiple flavor combinations while developing a good sense of business practice. Dave's formal education was rounded off by a short stint at Stan Frankenthaler's Salamander, where Dave tried his hand at pan-asian cuisine.
In 1998, Chef Bazirgan reunited with Chef Barbara Lynch at her much anticipated Restaurant, No. 9 Park, in historic Beacon Hill. He joined the team at opening as Sous Chef, and after one year was promoted to Chef de Cuisine where he held this title for his remaining time at No. 9 Park. Dave's experience at this restaurant proved to be the most influential in the development of this culinary and professional style. His drive and dedication to this restaurant persevered as he launched and perfected the 7 and 9 course seasonal tasting menus that became a staple of No. 9 Park.
After five successful years at No. 9 Park in Boston, it was time for Dave to experience the excitement of the food industry in San Francisco, CA. He had made frequent visits to the city in the past and was always attracted to the people, the food produce of California and the restaurant opportunities available. In the Fall of 2003, David tried his hand at upscale Elisabeth Daniel in Jackson Square but was then drawn to an opportunity to work with Jocelyn Bulows at the acclaimed Baraka in Potrero Hill. He believed that Jocelyn "has a great sense of how to run successful restaurants, [they] see eye to eye all across the board" which was essential to David in maintaining a flourishing business. David came on as Executive Chef of Baraka in February of 2004 with the outlook that "Teamwork and vision are the essential ingredients in producing stand-out food and quality service".
During David's time at Baraka he was chosen a Rising Star by the San Francisco Chronicle and a Rising Star by StarChefs. David just recently finished the well received menu at Bossa Nova in SOMA. Currently David is the chef at Chez Papa Resto in the new Mint Plaza downtown S.F. where David received 3 stars from the San Francisco Chronicle.