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
- 1/2 cup unsalted butter (4 oz), plus more to butter the molds
- 4 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 teaspoons flour, plus more for dusting
- 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
- 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- 3. Generously butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat for up to several hours. Bring them back to room temperature before baking.)
- 4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
- 5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.