Molten Chocolate Cakes
- Recipe by Jean-Georges Vongerichten
It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original, which appeared in F&W in July 1999, is in a class by itself.
- ACTIVE: 20 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: MAKES FOUR 6-OUNCE CAKES
- Staff Favorite
Recipe
Ingredients
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
Directions
- Preheat the oven to 450�. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Make Ahead
-
The batter can be refrigerated for several hours; bring to room temperature before baking.
Wine
Chocolate is too intense and bitter for many sweet wines, but not port. Try this dessert with a Ruby Porto, such as the nonvintage Sandeman Founder's Reserve or the nonvintage Fonseca Bin No. 27.
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Reviews
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User Reviews

(Average Rating)
Posted by: DANACHIN on April 16, 2008
This is so easy to make and incredibly delicious for chocolate lovers. You have to be really careful with the time. In my oven, it takes less than 12 minutes. Extra time will overcook it.
Posted by: chicagocook on April 12, 2008
This is my favorite easy, knock 'em dead stand-by. Serve with a small scoop of vanilla ice cream on top and raspberry sauce.
Posted by: annalynngrace on December 7, 2007
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