Molten Chocolate Cakes

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This is the original, supremely rich version of the iconic molten chocolate cake, created by Jean-Georges Vongerichten.

Active Time:
20 mins
Total Time:
35 mins
Servings:
4

It seems as though every restaurant in America offers a version of this amazing chocolatey cake, but this original version is in a class by itself. 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. Be sure to use the finest quality chocolate for this recipe, it will make a big difference.

These gooey, rich cakes are enough on their own, but you can serve them with sweetened whipped cream or vanilla ice cream if you like.

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

  1. Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.

  2. In a double boiler, over simmering water, melt butter with chocolate. In a medium bowl, beat eggs with egg yolks, sugar and salt at high speed until thickened and pale.

  3. Whisk melted chocolate until smooth. Quickly fold it into egg mixture, along with flour. Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft. Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds and then unmold. Serve immediately.

    Molten Chocolate Cakes
    © 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.

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