Description
This iconic Molten Chocolate Cake recipe by chef Jean-Georges Vongerichten delivers a supremely rich, indulgent dessert featuring a gooey, molten center surrounded by a tender chocolate cake exterior. Perfect for chocolate lovers craving an elegant yet easy-to-make treat.
Ingredients
For the Cake
- 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 the oven to 450°F (232°C). Grease four 6-ounce ramekins generously with butter and lightly dust with flour, tapping out any excess. Arrange ramekins on a baking sheet for easy handling.
- Melt Chocolate and Butter: Fill a medium saucepan with 1 inch of water and bring to a boil over medium-high heat. Reduce to a simmer over medium-low. Place chopped bittersweet chocolate and cubed butter in a heatproof bowl and set it over the simmering water without letting the bottom of the bowl touch the water. Stir occasionally until the mixture melts completely and becomes smooth, about 16 to 20 minutes. Remove from heat and set aside.
- Beat Eggs and Sugar: In a medium bowl, with an electric mixer fitted with a whisk attachment, beat the 2 whole eggs, 2 egg yolks, granulated sugar, and kosher salt on high speed until the mixture thickens and turns pale, approximately 2 to 3 minutes.
- Combine Mixtures: Whisk the melted chocolate mixture until smooth to ensure no lumps. Quickly fold the warm chocolate mixture and 2 tablespoons of flour into the beaten egg mixture, folding gently until fully combined and no streaks remain.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, about 1/2 cup each. Smooth the tops with a small offset spatula if needed.
- Bake: Place the baking sheet with the filled ramekins into the preheated oven. Bake the cakes for 9 to 12 minutes until the tops are just set and the edges spring back slightly when touched, while the centers remain soft.
- Unmold and Serve: Remove the ramekins from the oven and cool on the baking sheet for 1 minute. For each cake, cover the ramekin with an inverted dessert plate and carefully flip it over. Let it stand for 10 seconds, then lift the ramekin off to unmold the cake. Serve immediately to enjoy the molten center at its best.
Notes
- Room temperature eggs help achieve a better volume when beaten and ensure even baking.
- Use good quality bittersweet chocolate around 66% cocoa content for the ideal rich flavor.
- Be careful not to overbake; the centers should stay soft for the molten effect.
- Serve immediately after unmolding as the molten center solidifies upon cooling.
- The ramekins can be prepared in advance and refrigerated, but batter should be baked fresh.
