Jean-Georges Vongerichten's Warm Chocolate Cakes

prep time:: 20 min
total time:: 30 min

Makes 4 servings

Laura Bradshaw

Delectable tender almost-flourless cake with molten inner core. DIVINE with chantilly cream.

ingredients

1 stick unsalted butter
2 tsp all-purpose flour
4 ounces bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup sugar

directions

1
Preheat oven to 450 degrees.
2
Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour. While the orig recipe says to butter and flour them again, I have not found that to be necessary. Set aside.
3
In the top of a double boiler or in the microwave (carefully done), combine butter and chocolate; heat until chocolate has almost completely melted.
4
In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
5
Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
6
Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes. SERIOUSLY - just a few minutes.
7
Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
8
You can add a lovely mound of chantilly or whipped cream on the side. Dust with shavings of chocolate to gild the lily.

notes

These are decadent. If making them only for 2 people I always pull 2 early for microwaving later. Look for the edges to pull away from ramekin and allow the center to look damp in order to have a molten center. Easy to overbake!

Source: Laura Bradshaw