Description
This supremely rich molten chocolate cake, created by chef Jean-Georges Vongerichten, features a luscious, gooey center enveloped in a tender chocolate cake exterior. It’s the perfect elegant dessert for chocolate lovers, combining simple ingredients and techniques to produce a spectacularly indulgent treat.
Ingredients
For the Cakes
- 1/2 cup (4 ounces) unsalted butter, cubed, plus more for greasing the ramekins
- 2 tablespoons all-purpose flour, plus more for dusting the ramekins
- 6 ounces bittersweet chocolate (preferably 66% cacao Valrhona), chopped (about 1 cup plus 1 1/2 tablespoons)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
Instructions
- Prepare ramekins: Preheat your oven to 450°F (230°C). Butter four 6-ounce ramekins generously, then dust them with flour, tapping out any excess. Arrange the ramekins on a baking sheet for easy transfer to the oven.
- Melt chocolate and butter: Fill a medium saucepan with about 1 inch of water and bring it to a boil over medium-high heat. Reduce to a gentle simmer over medium-low. In a heatproof bowl, combine the chopped bittersweet chocolate and cubed butter. Place this bowl over the simmering water, making sure the bottom doesn’t touch the water. Stir occasionally and adjust heat to maintain the simmer until the mixture is fully melted and smooth, about 16 to 20 minutes. Remove from heat and set aside.
- Whip eggs and sugar: In a medium bowl, use an electric mixer with the whisk attachment to beat the whole eggs, egg yolks, granulated sugar, and kosher salt on high speed. Continue whisking until the mixture is thickened and pale, which should take 2 to 3 minutes.
- Combine chocolate and egg mixtures: Whisk the melted chocolate mixture briefly to smooth it out. Then, quickly fold the melted chocolate and the 2 tablespoons of flour into the egg mixture using a spatula. Fold gently until just combined and no streaks remain—do not overmix.
- Fill ramekins and bake: Spoon the batter evenly into the prepared ramekins (about 1/2 cup per ramekin). Smooth the tops with a small offset spatula if needed. Place the baking sheet with the ramekins into the preheated oven. Bake for 9 to 12 minutes, until the tops are just set and the edges spring back when touched but the centers still feel soft.
- Unmold and serve: Remove the cakes from the oven and allow them to cool in the ramekins on the baking sheet for 1 minute. To unmold, place an inverted dessert plate on top of one ramekin and carefully flip it over. Let stand for about 10 seconds, then lift the ramekin off to release the cake. Repeat with the remaining ramekins. Serve immediately to enjoy the warm molten center.
Notes
- Use high-quality bittersweet chocolate (around 66% cacao) for the best flavor and texture.
- Make sure eggs are at room temperature to achieve the desired volume when whipped.
- Be careful not to overbake — the center should remain molten and gooey.
- Serve immediately as the molten center will set as it cools.
- Ramekins should be well-greased and dusted with flour to ensure easy release of the cakes.
