Thes molten chocolate cakes (also called chocolate lava cakes) from Jean-Georges Vongerichten are made with flour, sugar, chocolate, egg, and butter. When baked, the cake doesn’t cook through, creating a lava flow of chocolate when cut into. If that weren’t enough, the batter can be made ahead of time.
This ambrosial mini cake is absolute chocolate in two forms: a warm, molten center surrounded by a tender, protective shell. Despite its intensity, however, it has nothing of the heaviness of Mississippi Mud Pie or the ubiquitous flourless chocolate cake. Perhaps that’s why it’s one of the most copied desserts in American restaurants. Originally published July 23, 1998.–Jean-Georges Vongerichten
LC Molten Cake Trivia Note
A little molten chocolate cake trivia for you. As the story goes, these cakes were reputedly created when Vongerichten was creating a new dessert recipe and pulled these chocolate cakes out of the oven too soon. When he cut into one, he found that instead of the dense crumb he expected, a center of molten chocolate oozed out. Vongerichten knew a good thing when he saw—and tasted—it. And so do you. Behold, your new signature dessert.
Video: How to Make Molten Chocolate CakesVideo courtesy of New York Times
Molten Chocolate Cake
- Quick Glance
- 30 M
- 40 M
- Makes 4 cakes
IngredientsEmail Grocery List
Recipe Testers Reviews
So what's great about older recipes is that they are often just classic and should be in everyone's recipe box. This molten chocolate cake is one of those recipes. Not only can it be whipped up in a moment's notice with what's on hand, but it tastes great. Of course, there are caveats. First, you need to make sure you have a good-quality chocolate. Second, you need to take the method for preparing the molds or cups or ramekins seriously. (Even though I buttered and floured each one twice, one of the cakes didn't come out of the mold when turned over.) Third, you need to keep an eye on the cakes and not leave them in the oven too long or you'll just have a regular chocolate cake—albeit a great-tasting one. I am guessing, but I'd say that you could sub a gluten-free flour here because so little is used. What I really liked is how easy this recipe was to execute. I loved how quickly everything was to throw together and how quickly things baked. The taste was also quite good. A very winning recipe. What I didn't like is that you do have to pay attention to the cakes because they were not done at 6 minutes. This is the very fussy part of the recipe where you just guess after 6 minutes how much more time it will take.