Molten Chocolate Cake
This chocolate lava cake recipe, created by legendary chef Jean-Georges Vongerichten, is ready in under an hour. One bite of the molten chocolate cake's irresistible gooey center of warm dark chocolate will surely leave you wanting more.
Details
- ⏲️ Prep time: 35 minutes
- 🍳 Cook time: 9-12 minutes
- 🍽️ Servings: 4 cakes
Ingredients
- 1 stick (4 ounces) unsalted butter
- 2 tablespoons all-purpose flour
- 6 ounces unsweetened chocolate or a few tablespoons baking cocoa
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
Directions
- Preheat oven to 450°F. Butter and flour ramekins, tap out excess.
- Combine butter and chocolate in a double boiler, stir until smooth. Set aside.
- Beat eggs, egg yolks, sugar, and salt in a medium bowl with an electric mixer fitted with the whisk attachment on high speed until thickened and pale, 2 to 3 minutes.
- Fold the mixture into the chocolate quickly. Don't over stir. Well-combined until no streaks remain.
- Spoon batter into prepared ramekins (about 1/2 cup per ramekin). Place baking sheet with ramekins in the preheated oven; bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, about 9 to 12 minutes.
- Remove from oven and let cool in ramekins for 1 minute. Working with one ramekin at a time, cover ramekin with an inverted dessert plate. Carefully turn over and let stand 10 seconds before lifting the ramekin to unmold cake. Serve immediately.
