Recipes Desserts Molten Chocolate Cakes 5.0 (3,181) 72 Reviews 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 is in a class by itself. Here, Food & Wine presents his perfect recipe. Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour. Related: Amazon’s Secret Outlet Dropped 4,000+ Kitchen Sales Before Black Friday, but These Are the 15 Best By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on November 22, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 35 mins Yield: 4 6-ounce cakes 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. © Lucy Schaeffer Make Ahead The batter can be refrigerated for several hours; bring to room temperature before baking. Notes Molten chocolate cakes are easily one of the ultimate Valentine's Day desserts: simple, sexy and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with raspberry sauce. Serve With While these cakes easily stand alone, they're over-the-top when served with whipped cream or vanilla ice cream. Suggested Pairing Chocolate is too intense and bitter for many sweet wines, but not port. Try this dessert with a Ruby Porto. Rate it Print