Molten chocolate cake is a dessert, probably created by Jean-Georges Vongerichten, that looks like a normal small cake but has an almost liquid center. It may look difficult to cook, but the recipe is indeed very simple and doesn’t require more than 20 minutes (excluding baking and cooling time).
This dessert is usually served hot but leftovers can be refrigerated and eaten cold the next day (the centers will have a mousse-like consistency) or warmed in microwave.
- 3 1/2 ounces (100 g) dark chocolate, chopped
- 1/3 cup (3 ounces, 85 g) unsalted butter
- 2 egg yolks
- 2 eggs
- 1 1/2 cups (180 g) powdered sugar
- 2/3 cup (75 g) all-purpose flour
Melt the chocolate and butter together in bain marie, that is in a bowl over a pot of hot water, and then let cool for a few minutes.
Whip eggs, egg yolks, sugar and a pinch of salt until you get a light yellow color. Add the melted chocolate and the flour.
Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour. Divide the chocolate cream among the ramekins, cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes. Remove from the oven, run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.